Chicken Parmigiana Alla Vodka Recipe
Make Chicken Parmigiana Alla Vodka Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Vodka Tomato Sauce
Assembly & Cheese
Method
Chicken
- 1
Prepare and pound chicken
Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a resealable bag and gently pound with a meat mallet or heavy skillet to an even thickness about 1/2 inch thick. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (adjust within the ingredient totals).
- 2
Setup dredging station
Place the flour in a shallow dish. In a second shallow bowl whisk the eggs with 2 tablespoons milk until combined. In a third shallow dish combine the breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp freshly ground black pepper.
- 3
Dredge the chicken
Working one piece at a time, lightly coat a chicken breast in flour shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture to coat completely. Repeat for all breasts and set on a tray while you heat the pan.
- 4
Pan-fry cutlets
Heat a large skillet over medium heat and add 4 tbs olive oil and 1 tbs unsalted butter. When the oil shimmers, add the cutlets (do not crowd; cook in batches if necessary). Fry until golden brown and crisp, about 3-4 minutes per side. Transfer to a paper-towel-lined plate and keep warm. Adjust seasoning with remaining salt if needed.
Vodka Tomato Sauce
- 5
Sweat aromatics
In a medium saucepan heat 1 tbs extra-virgin olive oil and 1 tbs unsalted butter over medium heat. Add the finely diced 1/2 cup onion and a pinch of salt; cook until softened and translucent, about 5-6 minutes. Add the minced garlic and 1/4 tsp red pepper flakes and cook 30-60 seconds until fragrant.
- 6
Tomato base and deglaze
Stir in 2 tbs tomato paste and cook 1-2 minutes to deepen flavor. Pour in 1/4 cup vodka to deglaze the pan; cook 2-3 minutes to let the alcohol reduce slightly and mingle with the tomato paste.
- 7
Simmer sauce
Add the 28 oz canned crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (if using). Bring to a gentle simmer, reduce heat and cook uncovered 12-15 minutes, stirring occasionally to thicken and meld flavors.
- 8
Finish with cream and herbs
Lower heat to low and stir in 1/2 cup heavy cream and 2 tbs chopped fresh basil. Simmer 2-3 minutes more to warm through and adjust seasoning to taste. Remove from heat and keep warm until assembly.
Assembly & Baking
- 9
Preheat oven
Preheat the oven to 425°F (220°C).
- 10
Arrange cutlets and sauce
In a baking dish large enough to hold all cutlets in a single layer (about 9x13), spread a thin layer (about 1 cup) of the vodka tomato sauce on the bottom. Place the fried chicken cutlets in the dish. Spoon 1/2 to 3/4 cup of sauce over each cutlet, spreading slightly.
- 11
Add cheeses
Top each sauced cutlet with about 1/2 cup shredded mozzarella (approximately 2 cups total for 4 cutlets). If using fresh mozzarella, place slices evenly on top. Sprinkle 1/2 cup grated Parmesan over everything.
- 12
Bake until bubbly
Bake in the preheated oven 10-12 minutes, or until cheese is bubbly and lightly golden and the internal temperature of chicken reaches 165°F (74°C). If you want a more golden, slightly charred top, place under the broiler 1-2 minutes—watch carefully to avoid burning.
- 13
Garnish and serve
Remove from oven and let rest 3-5 minutes. Sprinkle with 2 tbs chopped fresh parsley or additional basil. Serve hot with extra vodka tomato sauce on the side, over pasta, or with a simple salad.