Chicken Parmesan Al Vodka
Serves 1
Directions
- 1Add a whole jar of Rao's vodka sauce to a saucepan.
- 2Doctor up the sauce by adding fresh oregano, roughly chopped basil, melanin sugar, and a pinch of salt. Let it simmer while preparing the chicken.
- 3Take one chicken breast, split it, and pound it out.
- 4Add a little oil to the chicken breast.
- 5Season both sides of the chicken with salt, garlic powder, Italian seasoning, and black pepper.
- 6In a baking sheet, mix Italian Panko breadcrumbs with Parmesan cheese.
- 7Coat the seasoned chicken breast in all-purpose flour.
- 8Dip the flour-coated chicken in eggs.
- 9Coat the chicken in the Panko breadcrumbs and Parmesan cheese mixture.
- 10Pour extra virgin olive oil into a frying pan and heat it.
- 11Add a touch of heavy cream to the simmering sauce.
- 12Add Parmesan cheese to the sauce and stir.
- 13Carefully drop the breaded chicken into the hot oil in the frying pan.
- 14Flip the chicken to cook evenly on both sides until golden brown.
- 15Add some of the vodka sauce to a small cast iron pan for presentation.
- 16Top the sauce with a blend of mozzarella, provolone, and Parmesan cheese.
- 17Place the pan on high heat until the cheese is hot, buttery, and brown.
- 18Drain the cooked spaghetti and add it to the saucepan with the vodka sauce. Mix well.
- 19Serve a portion of spaghetti on a white rectangular plate.
- 20Place the fried chicken parmesan next to the spaghetti.
- 21Carefully pour the melted cheese and sauce from the small cast iron pan over the chicken parmesan.
Ingredients
- fresh oregano
- chopped basil
- melanin sugar
- salt
- 1 chicken breast
- oil
- garlic powder
- Italian seasoning
- black pepper
- Italian Panko breadcrumbs
- Parmesan cheese
- all-purpose flour
- eggs
- extra virgin olive oil
- heavy cream
- mozzarella
- provolone
- 1 jar Rao's vodka sauce
Equipment
saucepanmeat pounderbaking sheetfrying pansmall cast iron pancolandertongs
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