Pasta alla Vodka with Fresh Tomatoes & Parmesan Chicken Cutlets
Servings: 4
Ingredients
For the Parmesan Chicken Cutlets:
- 2 chicken breast sliced in half lengthwise
- 1 cup flour
- 1 tsp. EACH: paprika salt, black Pepper, garlic powder, & dried oregano
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated parmesan
- 1 to 2 cups neutral oil for frying
For the Pasta alla Vodka:
- 14 to 16 oz dried penne
- 3 cups diced fresh tomatoes such as san Marzano, heirloom tomatoes, sun gold tomatoes, or Roma tomatoes
- 1 large shallots finely chopped
- 3 garlic cloves minced
- 1 tablespoons olive oil
- 1 teaspoon salt
- 1/3 cup vodka
- 1/2 cup heavy cream add up to 1/2 cup more as desired!
- 1/2 cup freshly grated parmesan
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon dried oregano
Instructions
For the Parmesan Chicken Cutlets:
- Place the chicken halves between two sheets of parchment paper or in a resealable bag. Use a meat hammer to tenderize the chicken and pound to about 1/4″ thick.
- Set up your station with three bowls. In the first bowl, mix the flour and seasonings together. In the second bowl, add the beaten eggs. In the third bowl, mix the breadcrumbs and grated parmesan.
- Dredge the chicken breasts in the flour mix, then the beaten eggs, then the breadcrumb mixture. Repeat with remaining chicken pieces.
- Heat up the cooking olive oil in a large skillet over medium high heat to 350F. Place a wire rack on top of a baking pan near the stovetop.
- Cook for 3 to 5r minutes on each side, until crispy and golden brown. Remove to drain on the wire rack.
- Keep warm in the oven at 150F for up to 30-45 minutes prior to serving. Only slice when ready to enjoy.
For the Pasta alla Vodka:
- Bring a large pot of water to a boil. Season very generously with salt, bring back up to a boil, then add the pasta to cook according to package instructions, or until al dente. Before draining, reserve 1 cup pasta water. Drain and toss the pasta lightly in oil to prevent any sticking.
- In a large skillet over medium high heat, add the olive oil until glistening, about 1 minute.
- Add the diced tomatoes, shallots, and garlic. Season with then salt. Saute for 6 to 8 minutes, until tomatoes are cooked down and very tender.
- Add the vodka to deglaze the skillet, stirring until mostly evaporated, about 3 to 4 minutes.
- Transfer the tomatoes to a high speed blender (a small compact blender or immersion blender is best!) Blend until very smooth, adding a little reserve pasta water as needed to help loosen up the mixture. Add back into the skillet. Reduce heat to medium.
- Stir in the heavy cream, grated parmesan, dried red pepper flakes, and dried oregano. Add the pasta and toss for a good minute or so to coat the pasta in the sauce. Add the pasta water 1/4 cup at a time to help loosen the sauce and adhere better to the pasta.
- Enjoy warm with the parmesan chicken cutlets and freshly grated parmesan and chopped basil to serve.
