lunch · everyday
Chicken alla vodka sandwich with burrata and pesto
Crisp cutlets in a sparkling-water batter, smothered in creamy tomato sauce, cool burrata and basil pesto on a sesame semolina hero.
- Time
- 90min
- Steps
- 7
Ingredients
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Allergens
Contains milk, wheat, tree nuts and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Blender or food processor, Deep pot for frying.
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Method
-
1
Whisk the flour and sparkling water into a smooth batter. Mix the breadcrumbs with the oregano, parsley, salt and pepper.
-
2
Pound the cutlets evenly, dip in batter, then press into the crumbs. Chill at least 30 minutes so the coating sets.
-
3
Roast the shallots and garlic with the olive oil at 180°C (350°F) until soft and golden, about 30 minutes.
-
4
Blend the roasted shallots and garlic with the tomatoes, simmer 15 minutes, add the cream and season. No vodka needed.
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5
Blend the basil, shallot, garlic and both cheeses, drizzling in the olive oil to make a loose pesto.
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6
Fry the cutlets at 175°C (350°F) for 3-4 minutes a side until golden and cooked through. Salt them.
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7
Split the rolls, ladle sauce inside, add the cutlet, more sauce, torn burrata and a zigzag of pesto. Cut in half.
