1. Flatten the chicken

Place each chicken breast between two sheets of baking paper. Pound to an even 1 cm thickness using a rolling pin or meat mallet. Season well with salt and pepper.

2. Set up your crumb station

Set up three shallow bowls. Add the flour to one, beaten eggs to another, and mix the panko breadcrumbs with parmesan in the third.

3. Crumb the chicken

Coat each chicken breast in flour, then egg, then press firmly into the parmesan panko mixture until fully coated. Place on a rack and rest for 5 minutes.

4. Make the vodka rosa sauce

To make the vodka rosa sauce, heat a pan over medium heat and melt the butter. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for another 2 minutes. Add the chilli flakes, then pour in the vodka and allow it to bubble and reduce for 1 minute. Add the crushed tomatoes and simmer for 8 minutes. Stir in the cream, season with salt and keep warm.

5. Fry the schnitzels

Heat the olive oil in a large pan over medium-high heat. Fry the schnitzels for 3 to 4 minutes on each side until golden and cooked through. Cook in batches if needed.

6. Melt the mozzarella

Transfer the schnitzels to an oven-safe pan or tray. Spoon a few tablespoons of vodka rosa sauce over each piece, then top with mozzarella. Place in the oven until the cheese is melted and bubbling.

7. Toast the ciabatta

Slice the ciabatta rolls in half and toast them cut-side down in the same pan until golden.

8. Assemble the sandwich

To assemble, spread extra vodka rosa sauce on the base of each roll. Add the cheesy schnitzel, top with fresh basil leaves, then close the sandwich. Serve immediately with extra sauce on the side.