Spicy Vodka Chicken Parm Recipe

Prep and Pound

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and pound) to about 1/2-inch thickness. Season both sides with kosher salt and black pepper.

Set up Breading Station

Place flour in a shallow dish. In a second dish, whisk the eggs until combined. In a third dish, combine panko, grated Parmesan, dried oregano, and crushed red pepper flakes.

Dredge and Bread

Working one piece at a time: dredge chicken in flour, shaking off excess; dip into beaten eggs; press into panko mixture to coat both sides, pressing to adhere.

Pan-Fry

Heat 4 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add cutlets (do not overcrowd) and cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer to a paper-towel-lined plate and keep warm.

Sweat Aromatics

In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add chopped onion and cook 4-5 minutes until translucent. Add minced garlic, crushed red pepper, and paprika; cook 30-45 seconds until fragrant.

Deglaze and Reduce

Carefully add vodka and simmer 2-3 minutes to reduce by about half and cook off alcohol.

Add Tomatoes and Simmer

Stir in tomato purée (or crushed tomatoes), bring to a gentle simmer, reduce heat to low, and simmer 8-10 minutes to meld flavors.

Finish with Cream

Stir in heavy cream, season with salt and black pepper, and simmer 2-3 more minutes until sauce is pinkish and slightly thickened. Taste and adjust seasoning or heat (add more red pepper flakes if you want it spicier). Keep warm.

Prepare Bread

Preheat oven to 425°F (220°C). Split the Sullivan Street Mezzo Doppio loaf (or bread of choice) lengthwise. Brush cut sides lightly with melted butter and place on a baking sheet, cut side up. Toast in the oven 5-7 minutes until lightly golden.

Assemble Chicken Parm

Lower oven temperature to 400°F (200°C). Spread a thin layer of warm spicy vodka sauce on each chicken cutlet. Place cutlets in a single layer on a baking sheet or oven-safe skillet. Spoon additional sauce over each piece (about 2-3 tablespoons each). Top evenly with shredded mozzarella and slices of aged provolone.

Bake to Melt

Bake assembled cutlets 8-10 minutes, or until cheese is melted and bubbly and edges lightly browned. If you want more browning, finish 1-2 minutes under the broiler — watch carefully.

Plate with Bread

Place toasted mezzo doppio slices on serving plates. Put chicken parm cutlets atop the bread or alongside, spoon extra warmed vodka sauce over the chicken and bread as desired.

Scatter fresh basil chiffonade and grated Parmesan over the chicken. Serve immediately with remaining warm sauce on the side. Recommend pairing with a simple salad or roasted vegetables.