Serves 1
Directions
- 1Slice chicken breasts in half and pound them.
- 2Prepare the breading: flour, egg, and seasoned breadcrumbs. Add a good amount of Parmesan into the breadcrumbs.
- 3Dredge the chicken breast in flour, then egg, and finally breadcrumbs.
- 4Heat a good amount of olive oil in a pan over medium-high heat.
- 5Fry the chicken for about 4 minutes on one side, then flip and cook for another 3-5 minutes per side.
- 6Start making the sauce: add 4 tablespoons of olive oil to a pan.
- 7Add about 3 shallots and 4 cloves of garlic to the pan. Let soften for a couple of minutes.
- 8Add 1 and 1/3 cup of tomato paste and season with salt.
- 9Add about 4 tablespoons of vodka.
- 10Add about half a cup of pasta water.
- 11Add 2 cups of heavy cream, half a stick of butter, salt, pepper, a little bit of garlic powder, and Italian seasoning.
- 12Add about a cup of Parmesan cheese.
- 13Prepare the chicken parm for the oven: add a little bit of sauce on the bottom of a baking dish.
- 14Place the cooked chicken cutlets on top of the sauce.
- 15Add some sauce on top of the chicken cutlets.
- 16Add fresh mozzarella cheese slices on top of the sauce.
- 17Bake the chicken parm in the oven at 400 degrees Fahrenheit until the cheese melts (about 15-20 minutes).
- 18Cook the pasta (rigatoni) while the chicken finishes.
- 19Combine the cooked pasta with the vodka sauce.
- 20Serve the pasta and chicken parm on a plate.
- 21Grate a little bit of Parmesan cheese and sprinkle some parsley on top for garnish.
Ingredients
- chicken breasts
- flour
- egg
- seasoned bread crumbs
- Parmesan
- 4 tablespoons olive oil
- 3 shallots
- 4 cloves garlic
- 1.33 cup tomato paste
- 4 tablespoons vodka
- 0.5 cup pasta water
- 2 cups heavy cream
- 0.5 stick butter
- salt
- pepper
- garlic powder
- Italian seasoning
- 1 cup Parmesan cheese
- mozzarella cheese
- rigatoni
- parsley
Equipment
cutting boardknifemeat tenderizerbowlspantongsmeasuring cupwooden spoonbaking dishgrater
Tips
- Season every step.
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