Chicken Parm with Vodka Sauce and Linguini
Vodka sauce is a great spin on this classic chicken parmesan dish. I’ve actually started to enjoy vodka sauce in my dishes more than marinara sauce. Vodka sauce is so decadent and creamy. Because this sauce is so rich, I skip on the flour when dredging my cutlets. This dish is serious comfort food that deserves a spot in everyones kitchen’s.
Yield: 4 servings
Ingredients:
VODKA SAUCE
3 tbsp butter
1 shallot, minced
3 cloves garlic, minced
1/2 cup tomato paste
1/2 tsp red pepper flakes
3 tbsp vodka
salt
1/2 cup heavy cream
1/2 cup freshly grated parmesan
Reserved pasta water
CHICKEN PARMESAN
4 chicken cutlets
1 1/2 cup panko bread crumbs
1 tablespoon Italian seasoning
1 tsp salt
1 tsp pepper
2 eggs, whisked
vegetable oil
1/4 cup parmesan cheese
8 oz mozzarella cheese, sliced or grated
fresh basil for serving
Directions:
TO MAKE THE VODKA SAUCE
In a large skillet over medium heat, melt the butter. Add in the shallot and garlic and cook. Stir frequently and cook until softened for about 5 minutes.
Add in the tomato paste and red pepper flakes and cook, stirring frequently. The paste will coat the garlic and shallots and the mixture will begin to darken. This should take about 5 minutes.
Add in the vodka and stir well until incorporated. Turn off the heat.
Bring a large pot of salted water to a boil and cook the linguini until al dente. Reserve about 2 cups of pasta water before draining.
Bring the sauce back to a medium heat and add 1/2 cup pasta water and heavy cream. Stir until combined. Add half the parmesan and stir until melted through. Add in the pasta water 1 tablespoon at a time until it is smooth and creamy. Taste and season the sauce with more salt and pepper if needed.
TO MAKE THE CHICKEN
In a small bowl, mix together the panko bread crumbs, italian seasoning, salt and pepper. Place the seasoned breadcrumbs into a shallow plate.
In another shallow plate, beat the eggs.
Dip the chicken into the egg mixture, dredge in the seasoned panko and press down to adhere.
Pour the oil into a large heavy skillet about 1/4 inch deep and heat over medium-high heat.
Working in 2 batches. Cook the chicken until golden brown, 3-4 minutes per side. Repeat with remaining cutlets, adding more oil to the pan (if needed).
Transfer the cutlets to a paper towel lined plate and season with salt.
ASSEMBLE:
Preheat oven to 350 degrees F. Transfer the chicken to a baking dish.
Top each piece of chicken with a few spoonfuls of vodka sauce. You can use as much vodka sauce as you like! Top with 1 tablespoon parmesan and sprinkle mozzarella cheese until the top of the chicken is fully covered.
Bake for 10-15 minutes, until the cheese is bubbling and melted.
Serve with linguini and garnish with basil. Enjoy!
