Description
Delicious fried chicken cutlets coated in a luscious vodka sauce and baked until completely tender.
Ingredients
Scale
For the Chicken
- 4 Chicken breasts, butterflied and pounded to tenderize
- 1.5 cups of regular breadcrumbs
- 1/4 cup of fresh parsley, finely chopped
- 1/4 cup of grated pecorino or parmesan cheese
- 1 teaspoon dry oregano
- 1 cup of flour
- 2 large eggs
- Salt, pepper, and cayenne
- Olive oil for frying
For the Vodka Sauce
- 1 28oz can of crushed tomatoes
- 1 small yellow onion, diced
- 1 tablespoon of tomato paste
- 1 teaspoon of calabrian chili peppers (the crushed kind)
- 1 clove of garlic
- 1/2 cup of sour cream
- 1/2 cup of vodka
- Kosher salt
- 1/2 pound of pasta, if using
Instructions
- Prepare the chicken breasts by butterflying them open and pounding them with a meat tenderizer. Ideally, the whole breast should have an even thinness for even cooking
- Place the flour, eggs, and breadcrumbs in separate bowls. Season the flour with pinches of salt, pepper, and cayenne. Beat the eggs. Season the breadcrumbs with parmesan/pecorino, parsley, dry oregano salt, pepper, and cayenne. Dredge the chicken in the flour, then egg, then breadcrumbs. Put them on a plate and refrigerate them while you make the sauce.
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Make the sauce. Sauté the onions, tomato paste, and Calabrian chilis, then deglaze with the vodka, the can of tomatoes, and a can-full of water. Simmer partially covered for 15 minutes, grate in a clove of garlic, and simmer for another 15 minutes. Finally, add the sour cream and salt to taste.
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Fry the Chicken in about 1/4 inch of olive oil just until golden on both sides. (about 2 mins per side) The chicken doesn't need to cook all the way through because it's going to cook more in the oven.
- Place the chicken in a baking dish and top it with half of the sauce and some hand-torn or cubed mozzarella cheese. Cover with foil and bake at 275 degrees F for 1 hour. Then uncover and broil for 2 minutes until the top of the cheese is golden and bubbly.
- Boil a half pound of pasta, and toss it in 1 half of the remaining sauce. The rest of the sauce should be set aside for serving alongside the chicken parm. This recipe makes enough sauce for a half pound of pasta. If you want to make a whole pound, make sure to add a splash of pasta water when you combine the pasta with the sauce. This will stretch it out perfectly.
Keywords: Chicken Vodka Parm, chicken parm alla vodka, vodka chicken parm, chicken parm with vodka sauce