Drunken Chicken Parmigiana Recipe
parmesan crusted chicken cutlets with vodka sauce & mozzarella cheese plated over spaghetti
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Coating
Vodka Tomato Sauce (Drunken Sauce)
Assembly & Pasta
Method
Chicken & Coating
- 1
Prepare chicken
Trim any fat from the chicken breasts. Slice each breast horizontally to make 2 thinner cutlets (or place between plastic and gently pound to 1/2" thickness). Pat dry with paper towels and season both sides lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper.
- 2
Set up breading station
Put the flour in a shallow bowl. In a second bowl whisk together the eggs and 2 tbs milk until smooth. In a third shallow bowl combine 1 cup grated Parmesan, 1 cup breadcrumbs, 1 tsp garlic powder, 1 tsp dried Italian seasoning and 1/2 tsp kosher salt and 1/2 tsp black pepper; mix well.
- 3
Bread the cutlets
Dredge each cutlet first in flour, shaking off excess, then dip into the egg wash, and press firmly into the Parmesan-breadcrumb mixture to fully coat. Place on a tray and let rest 10 minutes to help coating adhere.
- 4
Cook the cutlets
Heat 1 cup olive oil and 2 tbs butter in a large skillet over medium-high heat until shimmering (oil should be about 350°F if using a thermometer). Fry cutlets in batches 3–4 minutes per side until golden-brown and cooked through (internal temp 160–165°F). Transfer to a rack set over a sheet tray lined with paper towels to drain. Keep warm in a low oven (200°F) while you make the sauce and pasta.
Vodka Tomato Sauce (Drunken Sauce)
- 5
Sweat aromatics
In a large skillet or saucepan heat 2 tbs extra-virgin olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, 6–8 minutes. Add the minced garlic and 1 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant.
- 6
Build sauce
Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring, to caramelize slightly. Carefully add 1 tbs vodka (it may flame briefly) and let it reduce for 1–2 minutes to cook off the raw alcohol. Pour in the 28 oz crushed tomatoes, stir to combine, reduce heat to medium-low and simmer 10 minutes, partially covered.
- 7
Finish sauce
Stir in 1 cup heavy cream and 1 tbs chopped fresh basil. Simmer 3–5 minutes until sauce is smooth and slightly thickened. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm on lowest heat while assembling; if sauce becomes too thick, thin with up to 2 tbs pasta cooking water.
Assembly & Pasta
- 8
Cook spaghetti
Bring a large pot of salted water to a rolling boil (use 1 tbs salt). Add 12 oz spaghetti and cook until al dente according to package directions. Reserve 3/4 cup pasta cooking water, then drain the pasta.
- 9
Plate pasta with sauce
Return drained spaghetti to the pot off heat. Add about 1 1/2–2 cups of the vodka tomato sauce and 1/4 cup of reserved pasta water; toss gently to coat evenly. Taste and adjust seasoning with salt and pepper as needed.
- 10
Top with cutlets and cheese
Place a portion of sauced spaghetti on each plate. Put a Parmesan-crusted chicken cutlet on top of the pasta. Spoon additional warm vodka sauce over the cutlet, then sprinkle/shingle 2 oz shredded mozzarella over each cutlet (or more to taste). If desired, place plates under a preheated broiler for 1–2 minutes to melt and lightly brown the mozzarella — watch closely to avoid burning.
- 11
Finish & serve
Sprinkle each plate with 2 tbsp freshly grated Parmesan and garnish with fresh basil leaves. Grind black pepper to taste and serve immediately with any remaining sauce on the side.