Chicken Parmigiana with Vodka Sauce
ID: 555cbfab...
Crispy, well-seasoned chicken cutlets fried to golden perfection, then baked with a rich homemade vodka sauce, fresh mozzarella, and a dusting of Pecorino Romano cheese. This is a delicious, luscious twist on the classic Italian-American comfort food.
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🍳 Cooking Flow
Prepare the seasoned breadcrumbs, slice/dice the aromatics, and fillet the chicken breasts into thin, even cutlets. → Coat the chicken cutlets in flour, egg wash, and the seasoned breadcrumbs, then rest them in the fridge. → Sauté onions and garlic, caramelize tomato paste, deglaze with vodka and white wine, then simmer with cream, crushed tomatoes, and basil to make the vodka sauce. → Shallow-fry the breaded cutlets in vegetable oil at 350-370°F for 3-4 minutes per side until golden and crisp. → Top the fried chicken cutlets with vodka sauce, shredded mozzarella, and Pecorino Romano, then bake at 400°F and broil until the cheese is melted and bubbly.
Cooking Steps
Brief Cooking Order
Prepare the seasoned breadcrumbs, slice/dice the aromatics, and fillet the chicken breasts into thin, even cutlets. → Coat the chicken cutlets in flour, egg wash, and the seasoned breadcrumbs, then rest them in the fridge. → Sauté onions and garlic, caramelize tomato paste, deglaze with vodka and white wine, then simmer with cream, crushed tomatoes, and basil to make the vodka sauce. → Shallow-fry the breaded cutlets in vegetable oil at 350-370°F for 3-4 minutes per side until golden and crisp. → Top the fried chicken cutlets with vodka sauce, shredded mozzarella, and Pecorino Romano, then bake at 400°F and broil until the cheese is melted and bubbly.
Introduction
Crispy, well-seasoned chicken cutlets fried to golden perfection, then baked with a rich homemade vodka sauce, fresh mozzarella, and a dusting of Pecorino Romano cheese. This is a delicious, luscious twist on the classic Italian-American comfort food.
Step 1
In a shallow baking pan, mix the plain breadcrumbs with minced parsley, 3 tablespoons of grated Pecorino Romano, kosher salt, garlic powder, and cracked black pepper. Set aside.
Step 2
Grate the mozzarella cheese and prep it on a tray. Set aside.
Step 3
Fillet the 3 chicken breasts horizontally to create 6 thin cutlets. Place them inside a plastic bag and gently pound them with a meat mallet to equal thickness.
Step 4
Beat 4 large eggs in a wide bowl and set aside. Dice one medium onion and slice 3 cloves of garlic.
Step 5
Season both sides of the chicken cutlets generously with kosher salt and black pepper.
Ingredients List
Important Notes
Chilling the breaded chicken cutlets in the fridge for a few minutes helps the breading adhere better during frying.
Frying the tomato paste in oil for a full 5 minutes is a critical step that removes the raw, metallic tin taste and unlocks a sweet, rich, caramelized tomato flavor.
Always drop the chicken into the hot oil moving away from you to avoid splashing oil onto yourself.
Keep the chicken on a wire rack after frying instead of paper towels so the bottom stays perfectly crispy and doesn't steam.
Serve the finished chicken parm with extra warm vodka sauce on the side or over pasta.
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