Serves 4
INGREDIENTS
Smitten Kitchen’s Crispiest Chicken Cutlets recipe here.
Dan Pelosi’s Vodka Sawce here.
8 ounces shredded mozzarella cheese
4 hoagie rolls
Butter
DIRECTIONS
Make Dan Pelosi’s Vodka Sauce as instructed, skipping the pasta. To replicate the pasta water needed, combine 1/2 cup hot water with 1/8 teaspoon cornstarch and 1/8 teaspoon kosher salt. A trick I learned from Milk Street.
Make Smitten Kitchen’s Crispiest Chicken Cutlets as directed.
Preheat broiler and adjust oven rack to the top of the oven.
Place cutlets on a wire baking rack set in a baking sheet. Top each cutlet with desired amount of vodka sauce (I did about 1/4 cup) and shredded mozzarella cheese and bake under the broiler until cheese has completely melted, about 3-4 minutes. But keep a close eye on it.
Cut hoagies in half, spread with butter, and toast on a griddle. Place 1-2 cutlets on the bottom half of the hoagie, cover with top half of the hoagie. Served with extra vodka sauce for dipping.
