My husband isn’t into cooking show competitions like I am. But lucky for him do I not only watch them for entertainment but take notes. This recipe was inspired by the “Great Food Truck Race” where an Italian food truck created this as a special during the competition. I decided to give it a try, Slick style.
Drunken Chicken Parm with Honey Ricotta
- 3 large eggs
- 1/2 cup all purpose flour
- 3/4 cup Panko breadcrumbs
- 1/3 cup Italian breadcrumbs
- 3/4 cup parmesan cheese, plus more for serving
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 4 large chicken breasts, halved horizontally to make 8 fillets
- 1/2 cup extra virgin olive oil
- 1 jar of Vodka Sauce
- 1 cup whole milk ricotta
- 2 tbsp fresh basil, roughly chopped
- 1 tsp fresh parsley, finely chopped
- 1 tsp lemon juice
- 1 tbsp olive oil
- 3 tsp honey
- generous pinch of salt, to taste
- black pepper, to taste
- 8 Sandwich buns (for a softer sandwich use Brioche, for a more structurally sound sandwich use French rolls)
- 4 tbsp melted butter to spread on bread before toasting
- Fresh mozzarella or shredded mozzarella (optional)
- Preheat oven to 400° F.
- Grab three shallow bowls, or rimmed plates, large enough to fit the size of your chicken breast. In one bowl beat the eggs until smooth. In the second bowl, place the flour and in the third bowl, mix together the Panko, bread crumbs and the parmesan cheese until fully combined.
- In a small bowl mix together the garlic powder, sea salt salt, pepper and Italian seasoning. Season chicken filets on both sides with the seasoning. Dredge each filleted breast in the flour and gently shake off excess, then dip in the egg and let the excess drip off, then dredge on both sides in the bread crumbs, gently pressing to coat completely.
- Heat 1/4 of the oil in a 12” skillet over medium-high heat until smoking. Add 3 chicken breast fillets and cook until golden brown, about 2 minutes per side. Transfer to a baking sheet. Add remaining oil and heat until smoking. Repeat the process with remaining chicken and transfer to the baking sheet.
- Bake in the oven until the chicken is cooked through (chicken is done when the thickest part of the chicken reads 165°F with an instant read thermometer), about 10-14 minutes.
- Place the ricotta in a small mixing bowl. Using a hand mixer with a whisk attachment, whisk ricotta for 2 minutes until it's smooth and creamy.
- In a separate bowl, stir together the remaining ingredients. Fold the "marinade" into the ricotta until just mixed.
- Add a layer of vodka sauce on a toasted bottom bun. Place chicken on top of sauce. Then add a smear of ricotta on top of the chicken. Add one more scoop of vodka sauce to the toasted top bun before placing it on top of the chicken.
- Optional: Add additional mozzarella to the chicken and broil for 2 minutes before adding it the sandwich.