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Ingredients
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For the chicken
For the vodka sauce
For assembling and finishing
Method
For the chicken
Prepare chicken breasts
Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly them or pound between two sheets of plastic wrap to an even thickness about 1/2 inch. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
Set up breading stations
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, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning and 1/2 tsp garlic powder.
Bread the chicken
Working one at a time, dredge each breast in flour, shaking off excess; dip into the egg mixture, letting excess drip off; then press into the breadcrumb mixture, coating thoroughly and pressing to adhere. Place breaded pieces on a wire rack while heating the oil.
Pan-fry the cutlets
Heat 1/2 cup olive oil (and 1 tbsp butter if using) in a large skillet over medium-high heat until shimmering but not smoking. Fry the cutlets in batches, 3–4 minutes per side, until golden-brown and crisp. Transfer to a paper towel-lined plate or wire rack. The chicken does not need to be fully cooked through — it will finish in the oven with the sauce and cheese.
For the vodka sauce
Sweat aromatics
In a medium saucepan heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 5–7 minutes. Add minced garlic and 1/4 tsp crushed red pepper flakes and cook 30–60 seconds until fragrant.
Build the sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the 28 oz crushed tomatoes and stir to combine. Carefully add 1/4 cup vodka, increase heat slightly and simmer 5–7 minutes to cook down alcohol and meld flavors.
Finish the sauce
Reduce heat to low and stir in 1/2 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar if using. Simmer gently for 5 minutes until slightly thickened. Taste and adjust seasoning. Stir in 2 tablespoons chopped fresh basil at the end and keep warm.
For assembling and finishing
Preheat oven
Preheat oven to 425°F (220°C).
Assemble chicken Parmesan
Spread about 1/2 cup of the warm vodka sauce on the bottom of a 9x13-inch baking dish (enough to lightly coat). Arrange the fried chicken cutlets in a single layer in the dish. Spoon 1/2 to 3/4 cup vodka sauce over each cutlet, spreading slightly to cover. Top each cutlet with approximately 3 oz shredded or sliced mozzarella and a sprinkling of the remaining 1/4 cup grated Parmesan.
Bake to melt and finish
Place the baking dish in the preheated oven and bake until the cheese is melted, bubbly and starts to turn golden, about 12–15 minutes. If you want a more browned top, broil 1–2 minutes at the end while watching carefully.
Rest and garnish
Remove from oven and let rest 3–5 minutes. Garnish with fresh basil leaves. Serve each chicken parmesan over cooked pasta tossed with remaining vodka sauce (optional) or alongside a salad.