Chicken Parmesan with Vodka Sauce

Ingredients

• 3 boneless chicken breasts (Butterflied)
• 2 large eggs
• 1.5 cup panko breadcrumbs (More if needed)
• 1 cup all-purpose flour (More if needed)
• 1 cup avocado oil (For frying; or enough to create a shallow 1/2-inch layer)
• 1 tbsp paprika (For the flour seasoning)
• 1 tbsp garlic powder (For the flour seasoning)
• 1 tbsp onion powder (For the flour seasoning)
• 2 tsp salt (For the flour seasoning)
• 1 tsp black pepper (For the flour seasoning)
• 2 tbsp butter
• 7 garlic (Minced)
• 1 large shallot (Diced)
• 2 tbsp tomato paste
• 0.333 cup vodka (Optional)
• 1 cup heavy cream (Room temperature)
• 2 tsp Italian seasoning (For the sauce seasoning)
• 1 tsp garlic powder (For the sauce seasoning)
• 1 tsp salt (For the sauce seasoning)
• 1 tsp black pepper (For the sauce seasoning)
• 2 tsp red chili flakes (For the sauce seasoning)
• 0.5 cup freshly grated Parmesan
• 1 cup fresh mozzarella (Shredded, for broiling on top)
• fresh basil (For finishing)

Steps

1. 1

   In an oven-safe pan over medium heat, melt the butter.

2. 2

   Add the diced shallot and cook for 3–4 minutes, until softened.

3. 3

   Add the minced garlic and sauce seasonings—Italian seasoning, garlic powder, salt, black pepper, and red chili flakes—and cook for 1 minute.

4. 4

   Add the tomato paste and cook for 2 minutes, until it darkens.

5. 5

   Pour in the vodka and simmer for 2 minutes.

6. 6

   Slowly add the room-temperature heavy cream, stirring as you pour.

7. 7

   Stir in the grated Parmesan and simmer for 3–5 minutes, until the sauce thickens but remains pourable. Remove the pan from the heat.

8. 8

   Butterfly the chicken breasts. Cover them with plastic wrap and pound them to an even 1/4-inch thickness.

9. 9

   Prepare three bowls: one with the seasoned flour, one with the beaten eggs, and one with the panko breadcrumbs. To season the flour, mix in the paprika, garlic powder, onion powder, salt, and black pepper.

10. 10

    Coat each chicken piece in the seasoned flour, then dip it in the beaten egg, and finally press it firmly into the panko until fully covered.

11. 11

    Heat the avocado oil over medium-high heat. Once hot, fry the cutlets for 3–4 minutes per side, until golden and crispy.

12. 12

    Transfer the fried cutlets to a rack or paper towels to drain.

13. 13

    Set the oven to broil. Spread the shredded mozzarella in an even layer over the slightly cooled vodka sauce; do not mix it into the sauce.

14. 14

    Broil for 2–3 minutes, watching closely, until the cheese melts and bubbles. Do not let it burn.

15. 15

    Spoon or pour the cheesy vodka sauce over the fried cutlets. Finish with fresh basil and serve hot.

Notes

The source lists vodka as optional. It does not specify how much fresh basil to use. The source instructs broiling the sauce and mozzarella separately before spooning it over the fried cutlets.

Nutrition per serving

• main
• Italian
• chicken
• comfort food
• fried
• broiled
• dairy