One-Pan Pastina alla Vodka with Crispy Chicken Cutlets

Ingredients

• 1.5 lb boneless, skinless chicken breasts (Butterflied or pounded into four thin cutlets)
• kosher salt (To taste, divided between the chicken, breading, and sauce)
• black pepper (To taste)
• 0.5 cup all-purpose flour (For dredging the chicken)
• 2 large eggs (Beaten for the chicken coating)
• 1.25 cup panko breadcrumbs (For a crisp coating)
• 0.5 cup finely grated Parmesan cheese (Mixed into the breadcrumbs)
• 4 tbsp olive oil (For frying the cutlets and sautéing the aromatics)
• 1 yellow onion (Finely diced)
• 3 garlic cloves (Minced)
• 2 tbsp tomato paste
• 0.25 cup vodka (The alcohol cooks off; use a splash of water or broth if omitting)
• 1.5 cups crushed tomatoes
• 0.75 cup heavy cream
• 3 cups chicken broth (Prefer low-sodium so the sauce can be seasoned to taste)
• 1.5 cups pastina (Tiny pasta such as stelline or acini di pepe)
• 2 tbsp unsalted butter (Stirred into the finished pastina)
• 0.25 cup fresh basil (Torn, for serving)
• 0.25 tsp red pepper flakes (Optional)

Steps

1. 1

   Place the chicken breasts between sheets of parchment or plastic wrap and pound them evenly to about 1/4 inch thick. If necessary, cut large breasts into four manageable cutlets. Season both sides with kosher salt and black pepper.

2. 2

   Set up three shallow bowls: one with the flour, one with the beaten eggs, and one with the panko mixed with the grated Parmesan. Coat each chicken cutlet first in flour, shaking off the excess, then in egg, and finally in the Parmesan-panko mixture. Press the crumbs firmly onto both sides and set the breaded cutlets aside.

3. 3

   Heat 2 tablespoons of the olive oil in a large oven-safe skillet over medium heat. Add the breaded chicken cutlets, working in batches if needed so the pan is not crowded. Cook for about 3 to 4 minutes per side, adding the remaining oil as necessary, until deeply golden and the thickest part reaches 165°F. Transfer the cutlets to a plate or wire rack.

4. 4

   Reduce the heat to medium and add the diced onion to the same skillet. Cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and red pepper flakes, if using, and cook for about 30 seconds, until fragrant.

5. 5

   Add the tomato paste to the skillet and stir it into the aromatics. Cook for 1 to 2 minutes, until the paste darkens slightly and smells rich.

6. 6

   Pour in the vodka and scrape the browned bits from the bottom of the skillet with a wooden spoon. Simmer for 2 to 3 minutes, until the sharp alcohol smell has diminished and the liquid has reduced slightly.

7. 7

   Stir in the crushed tomatoes and heavy cream. Bring the sauce to a gentle simmer, then season with salt and black pepper. Simmer for about 5 minutes so the flavors combine.

8. 8

   Pour the chicken broth into the skillet and bring it back to a gentle boil. Add the pastina and stir immediately so the small pasta does not settle and stick to the bottom.

9. 9

   Cook the pastina uncovered over medium-low heat, stirring frequently, for the time recommended on the package, usually 6 to 8 minutes. The pasta should be tender and the sauce should be creamy; add a small splash of broth or water if it becomes too thick before the pasta is cooked.

10. 10

    Turn off the heat and stir in the butter until melted and glossy. Taste and adjust the salt and pepper. Let the pastina stand for 2 minutes so it can thicken slightly.

11. 11

    Arrange the crispy chicken cutlets over the creamy pastina. Finish with torn fresh basil, additional Parmesan if desired, and a little black pepper. Serve immediately while the chicken coating is crisp and the sauce is warm.

Notes

The supplied Instagram description identifies the dish but does not include a written ingredient list or instructions; quantities and method are reconstructed from the dish title and standard preparation. For the crispest coating, serve immediately and avoid covering the cooked cutlets. Leftovers can be refrigerated for up to 3 days; reheat the pastina gently with a splash of broth and warm the chicken separately in a hot oven or air fryer.

Nutrition per serving

• main
• Italian
• pasta
• chicken
• one-pan
• crispy
• comfort food
• Sunday supper