Name: Blu Livingstons ORGANIC CHICKEN PARM Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb boneless skinless organic chicken breasts; 1 tsp Kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 cup all-purpose flour; 2 unit large eggs; 2 tbsp whole milk; 1.5 cup plain breadcrumbs (panko or mixed); 0.5 cup grated Parmesan cheese; 1 tsp dried Italian seasoning; 3 tbsp olive oil (for pan-frying); 2 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 0.5 unit yellow onion, finely chopped; 3 clove garlic cloves, minced; 0.5 tsp crushed red pepper flakes; 2 tbsp tomato paste; 14 oz canned crushed tomatoes; 0.25 cup vodka; 0.5 cup heavy cream; 0.25 tsp granulated sugar (optional, to balance acidity); 2 tbsp fresh basil, chopped; 1 tsp Kosher salt; 0.5 tsp black pepper; 8 oz fresh mozzarella, sliced or torn; 0.25 cup extra grated Parmesan; 8 leaf fresh basil leaves (for garnish); 1 tsp olive oil (to finish)

Method

For the chicken

Prepare and pound

Slice each chicken breast horizontally to create two cutlets (if breasts are thick) or place between plastic wrap and gently pound to an even 1/2-inch thickness using a meat mallet.

Season both sides of the cutlets with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

Set up breading station

Place the flour in a shallow bowl. In a second bowl whisk together the 2 eggs and 2 tbsp whole milk. In a third bowl combine the 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, and 1 tsp dried Italian seasoning.

Bread the cutlets

Dredge each cutlet in flour, shaking off excess, dip into the egg wash, then press into the breadcrumb mixture to coat evenly on both sides. Transfer to a sheet tray and let rest 5 minutes so coating adheres.

Pan-fry until golden

Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add cutlets (work in batches if needed) and cook 3-4 minutes per side until golden brown and an instant-read thermometer reads 150°F (they will finish in the oven). Transfer to a paper towel-lined plate.

For the spicy vodka sauce

Sweat aromatics

In a medium saucepan heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add the finely chopped 1/2 onion and cook, stirring, until softened and translucent, about 4-5 minutes. Add the minced garlic and 1/2 tsp crushed red pepper flakes and cook 30-45 seconds until fragrant.

Build the sauce

Stir in the 2 tbsp tomato paste and cook 1-2 minutes to caramelize. Add the 14 oz crushed tomatoes and bring to a simmer.

Deglaze with vodka

Add the 1/4 cup vodka, stir, and simmer gently uncovered 6-8 minutes to cook off most of the alcohol and reduce slightly.

Finish with cream and seasoning

Reduce heat to low and stir in 1/2 cup heavy cream, 2 tbsp chopped fresh basil, 1 tsp Kosher salt, 1/2 tsp black pepper, and 1/4 tsp sugar if using. Simmer 3-4 minutes until sauce is silky and well combined. Taste and adjust seasoning. Keep warm.

Assembly and finishing

Preheat oven

Preheat oven to 400°F (200°C). Spread a thin layer (about 1/2 cup) of the warm spicy vodka sauce on the bottom of a baking dish large enough to hold the cutlets in a single layer.

Assemble chicken parm

Place the browned cutlets in the dish on top of the sauce. Spoon about 1/3 to 1/2 cup sauce over each cutlet (enough to coat but not drown). Top each cutlet with sliced or torn fresh mozzarella (about 2 oz per cutlet) and sprinkle with extra grated Parmesan.

Bake to finish

Bake in the preheated oven 8-10 minutes until cheese is melted and bubbly and internal temperature reaches 165°F. If you want browned cheese, broil 1-2 minutes watching closely.

Garnish and serve

Remove from oven, drizzle 1 tsp olive oil over the cutlets, scatter fresh basil leaves on top, and let rest 2 minutes. Serve hot with extra spicy vodka sauce on the side if desired.

Organic Chicken Parm Recipe