A delicious spring sandwich featuring crispy chicken, a garlic parsley olive oil mixture, parmesan, and fresh arugula topped with vodka sauce and ricotta.
1: Mix olive oil, minced garlic, and chopped parsley.
2: Slice the bread, remove the inside, and top with the olive oil mixture and shredded parmesan.
3: Air fry or bake at 350F for 5 minutes.
4: In three separate bowls, add 2 whisked eggs to one, 1/2 cup of flour with garlic powder, onion powder, salt, and pepper to another, and breadcrumbs to the third bowl.
5: Pound chicken until it reaches desired thickness and dip into the flour, then into the eggs, and finally into the breadcrumbs, ensuring it's fully coated.
6: Cook in olive oil on the stovetop on medium heat until both sides are crispy and the chicken is cooked through.
7: In a bowl, add a handful of arugula along with olive oil and lemon juice, then massage for 30 seconds and set aside.
8: Top the bread with vodka sauce, the cooked chicken, ricotta, and the massaged arugula.
9: Top with more parmesan, combine, and enjoy!
