Thai Red Vodka Parma Sandwich Recipe

Olive oil, for drizzling

600g chicken breast, halved horizontally

1 cup plain flour

2 eggs, lightly whisked

1½ cups panko breadcrumbs

Vegetable oil, for shallow frying

Red Curry Vodka Sauce

½ cup vodka

1 cup mozzarella, grated

½ cup grated parmesan

Fresh basil leaves, to serve

Fresh coriander leaves, to serve

• Preheat the oven to 200°C (fan-forced)
• Divide the pizza dough into 4 equal portions. Roll each portion into a round about 1.5cm thick. Drizzle olive oil over one half of each round, then fold the dough in half to form a semi-circle. Lightly press the edges to seal, keeping the fold as the hinge. Bake it for 12 to 15 minutes or until golden and cooked through. The olive oil inside creates a soft pocket perfect for filling. Allow to cool slightly.
• Season the chicken with salt. Coat in flour, dip into egg, then coat thoroughly in panko breadcrumbs.
• Add the COCONUT MILK, BAMBOO SHOOTS and DRIED HERBS & CHILLI. Simmer gently for 5 minutes to allow the herbs to infuse.
• Spoon out and discard most of the dried herbs and chilli pieces to keep the sauce smooth. Transfer the sauce and bamboo shoots to a blender and blend until silky smooth. Return to the saucepan and simmer for another 2 to 3 minutes until slightly thickened.
• Spoon the blended red curry vodka sauce over each piece of crispy chicken. Sprinkle generously with mozzarella and parmesan. Place under a hot grill for 2 to 3 minutes or until the cheese is melted and bubbling.
• Open the baked folded pizza dough pocket. Spoon a little extra red curry vodka sauce onto the base, add the cheesy chicken parma and top with fresh basil and coriander.