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Restaurants›Taste of Italy 23›CHICKEN CUTLET, VODKA SAUCE, FRESH MOZZARELLA Recipe

CHICKEN CUTLET, VODKA SAUCE, FRESH MOZZARELLA Recipe

Name: Taste of Italy 23s CHICKEN CUTLET, VODKA SAUCE, FRESH MOZZARELLA Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb boneless skinless chicken breasts; 0.5 cups all-purpose flour; 2 each large eggs; 2 tbsp milk; 1 cups plain breadcrumbs (or panko for extra crisp); 0.25 cups grated Parmesan cheese; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp dried Italian seasoning; 3 tbsp olive oil (for frying); 1 tbsp unsalted butter; 1 tbsp extra-virgin olive oil; 0.5 each yellow onion, finely diced; 2 cloves garlic, minced; 0.25 tsp crushed red pepper flakes; 1 tbsp tomato paste; 2 tbsp vodka; 14 oz canned crushed tomatoes; 0.5 cups heavy cream; 0.75 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh basil, chopped; 4 oz fresh mozzarella, sliced 1/4 inch; 6 each fresh basil leaves; 0.5 each lemon (optional, for finishing); 0.25 tsp salt; 0.25 tsp black pepper; 2 each ciabatta rolls or sliced bread; 2 cups mixed salad greens

Inspired by Taste of Italy 23

Time45m

Serves2

Make Chicken Cutlet, Vodka Sauce, Fresh Mozzarella Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken Cutlets

1 lb boneless skinless chicken breasts

1/2 cups 00 bread flour

2 each Large eggs

2 tbsp Milk

1 cups plain breadcrumbs (or panko for extra crisp)

1/4 cups Grated Parmesan cheese

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp dried Italian seasoning

3 tbsp olive oil (for frying)

1 tbsp Unsalted butter

Vodka Tomato Sauce

1 tbsp extra-virgin olive oil

1/2 each yellow onion, finely diced

2 cloves Garlic, minced

1/4 tsp Crushed red pepper flakes

1 tbsp tomato paste

2 tbsp vodka

14 oz canned crushed tomatoes

1/2 cups Heavy cream

3/4 tsp Celtic sea salt

1/2 tsp black pepper

2 tbsp Fresh basil, chopped

Assembly & Garnish

4 oz fresh mozzarella, sliced 1/4 inch

6 each Fresh basil leaves

1/2 each lemon (optional, for finishing)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Optional — For Serving (bread or salad as sandwich)

2 each ciabatta rolls or sliced bread

2 cups mixed salad greens

Method

Chicken Cutlets

Prepare the chicken

Slice each chicken breast horizontally into two thin cutlets (or butterfly and pound to 1/4 inch thickness). Pat dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

Place the flour in a shallow dish. In a second dish whisk the eggs with 2 tablespoons milk. In a third dish combine breadcrumbs, grated Parmesan, 1/2 tsp Italian seasoning, and 1/4 tsp black pepper.

Bread the cutlets

Dredge each cutlet in flour, shaking off excess, dip into the egg wash, then press firmly into the breadcrumb mixture to coat evenly. Place breaded cutlets on a tray and let rest 5 minutes to help coating adhere.

Pan-fry

Heat 3 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Fry cutlets 3–4 minutes per side until golden brown and an instant-read thermometer reads 160°F (they will finish cooking in sauce). Work in batches if needed to avoid crowding. Transfer to a wire rack or plate and tent loosely with foil.

Vodka Tomato Sauce

Sweat aromatics

In a medium saucepan heat 1 tablespoon extra-virgin olive oil over medium heat. Add the diced half onion and cook 4–5 minutes until softened and translucent. Add minced garlic and 1/4 teaspoon crushed red pepper flakes and cook 30 seconds until fragrant.

Build sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize. Carefully add 2 tablespoons vodka, scraping any browned bits; simmer 1–2 minutes to reduce slightly and cook off alcohol.

Simmer

Add the 14 oz crushed tomatoes, 3/4 tsp salt, and 1/2 tsp black pepper. Bring to a low simmer, reduce heat and cook 10 minutes, stirring occasionally.

Finish with cream and basil

Stir in 1/2 cup heavy cream and 2 tablespoons chopped fresh basil. Simmer gently 2–3 minutes until sauce is velvety. Taste and adjust seasoning.

Assembly & Finish

Combine cutlets and sauce

Return the fried cutlets to the skillet with the vodka sauce or place sauce in a shallow baking dish and nestle cutlets into the sauce. Spoon sauce over each cutlet so they are well coated. If you prefer, warm together over low heat for 3–4 minutes to bring cutlets to 165°F internal temperature.

Top with mozzarella and broil (optional)

If you want melted mozzarella, preheat broiler. Place sauced cutlets on an ovenproof tray, top each with slices of fresh mozzarella (about 1–2 oz per cutlet). Broil 1–2 minutes until cheese bubbles and just begins to brown — watch carefully to avoid burning.

Garnish and season

Remove from heat. Sprinkle with the remaining chopped basil leaves. Season lightly with the remaining 1/4 tsp salt and 1/4 tsp black pepper and finish with a squeeze of lemon if desired.

Serve

Serve hot as a sandwich on ciabatta or as an entrée with mixed greens. If assembling as a sandwich, place a cutlet on the roll, spoon extra sauce, add a few basil leaves and top with the roll lid.