One-Pan Pastina alla Vodka with Crispy Chicken Cutlets

Ingredients

• 2 boneless, skinless chicken breasts (About 1 1/4 lb total; butterflied or cut into cutlets and pounded very thin)
• kosher salt (To taste, for seasoning the chicken, eggs, sauce, and pasta)
• black pepper (To taste)
• 0.75 cup all-purpose flour (Seasoned with salt and pepper)
• 2 eggs (Beaten and seasoned with salt and pepper)
• 1.5 cups panko breadcrumbs (Seasoned with salt, pepper, and oregano)
• 1.5 cups neutral frying oil (Use enough for shallow-frying the cutlets; not all of the oil will be absorbed)
• 3 tbsp unsalted butter (Divided between sautéing the aromatics and finishing the pastina)
• 1 shallot (Finely minced)
• 1 tbsp Calabrian chili peppers (Chopped or minced; adjust to taste)
• 1 tsp dried oregano (Plus additional oregano for seasoning the breading if desired)
• 3 garlic (Finely grated or minced)
• 2 tbsp tomato paste (Cook until deeply caramelized)
• 1.5 cups pastina (Tiny pasta, such as stelline or acini di pepe)
• 0.5 cup vodka or dry white wine (The creator used white wine; vodka is the classic alternative)
• 4 cups chicken broth (Preferably low-sodium, plus more if needed while the pastina cooks)
• 0.5 cup heavy cream (Added after the pastina reaches al dente)
• 1 cup Parmesan cheese (Finely grated; divided between the pastina and garnish)
• 0.5 cup fresh basil (Torn or thinly sliced, plus more for serving)
• flaky sea salt (For finishing the hot fried cutlets)

Steps

1. 1

   Place the chicken breasts between sheets of parchment or plastic wrap. Butterfly or slice them horizontally into even cutlets, then pound them to roughly 1/4-inch thickness so they cook quickly and evenly. Season both sides generously with salt and black pepper.

2. 2

   Set up three shallow dishes: one with the seasoned flour, one with the beaten seasoned eggs, and one with the seasoned panko breadcrumbs. Coat each chicken cutlet first in flour, shaking off the excess, then in egg, and finally in panko, pressing gently so the crumbs adhere. Arrange the breaded cutlets on a plate while the oil heats.

3. 3

   Pour the neutral oil into a large, deep skillet and heat it over medium-high heat to about 350°F/175°C. The oil should shimmer and a breadcrumb should sizzle immediately, but it should not smoke.

4. 4

   Fry the breaded chicken in batches so the pan is not crowded. Cook each cutlet for about 3 to 4 minutes per side, turning once, until the coating is deeply golden and crisp and the chicken reaches 165°F/74°C internally. Adjust the heat as needed to prevent the crumbs from burning.

5. 5

   Transfer the cooked cutlets to a wire rack or paper towels and immediately sprinkle them with flaky salt while they are still hot. Repeat with the remaining chicken, adding a little more oil if necessary.

6. 6

   Carefully discard the frying oil and wipe out the skillet. Return the skillet to medium heat and melt 2 tablespoons of the butter.

7. 7

   Add the minced shallot and a pinch of salt. Sauté for about 2 to 3 minutes, stirring often, until softened and fragrant but not browned.

8. 8

   Add the Calabrian chilies, oregano, and grated garlic. Stir for about 30 to 60 seconds, just until the garlic is fragrant and the chilies are warmed through.

9. 9

   Add the tomato paste and cook, stirring frequently, for 2 to 4 minutes. Let it darken and caramelize slightly; this develops a sweeter, deeper tomato flavor and prevents the sauce from tasting raw.

10. 10

    Add the dry pastina directly to the skillet and stir until every piece is coated with the seasoned tomato mixture.

11. 11

    Pour in the vodka or white wine and deglaze the pan, scraping up any browned bits from the bottom. Simmer for 1 to 2 minutes, until the sharp alcohol aroma has mostly cooked off.

12. 12

    Pour in the chicken broth and add a small pinch of salt. Stir well, bring the liquid to a gentle simmer, and cook the pastina uncovered according to its size, usually about 6 to 10 minutes, stirring frequently to prevent sticking. Add a splash more broth if the pan becomes dry before the pasta is tender.

13. 13

    When the pastina is al dente and the mixture is loose and saucy, stir in the heavy cream. Simmer for 2 to 3 minutes, stirring, until the sauce thickens enough to coat the pasta while remaining spoonable.

14. 14

    Remove the skillet from the heat and stir in most of the grated Parmesan, the fresh basil, and the remaining 1 tablespoon of butter. Taste and adjust with additional salt, black pepper, or Calabrian chili as needed.

15. 15

    Spoon the creamy pastina into bowls. Top each serving with a crispy chicken cutlet, then finish with more Parmesan and fresh basil. Serve immediately while the pasta is creamy and the chicken is crisp.

Notes

The description links to a full newsletter recipe, but the supplied source does not include its exact measurements. Ingredient amounts here are practical estimates based on the transcript and the stated dish. Keep the chicken cutlets separate from the pastina until serving so the breading stays crisp.

Nutrition per serving

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