Serves 1
Directions
- 1Start by finely chopping your onion and garlic (or grate it if you can’t get it fine).
- 2In a medium-sized pan, heat your pan on medium-high heat and add in your olive oil once it is warm.
- 3Sweat your garlic, onions, and chilli flakes until they are translucent and soft.
- 4Once that is done, add in your vodka and cook down your alcohol.
- 5Once your alcohol is evaporated, add in your tomato paste and cook for around 2-3 minutes.
- 6Set the sauce aside to cool.
- 7While the sauce is cooling, boil your pasta by filling up a large pot of water with salt and bringing it to a boil.
- 8Boil your pasta for 9-12 minutes, depending on how soft you want it, and drain, leaving a little bit of the pasta water.
- 9Mix in your sauce with the pasta and leave it on warm.
- 10For the cutlet, split your chicken breast or pound it thin, then set it aside.
- 11In this order, coat your chicken in flour, then egg, then breadcrumb, then egg, then breadcrumb, and set aside.
- 12In a frying pan, heat 1 cup of neutral oil until 350°F (176 °C).
- 13Fry your chicken until golden brown on both sides and rest it on a wire rack, seasoning with salt right after it is done frying.
- 14Cut your chicken and plate your pasta, garnishing with more parmesan and parsley.
Ingredients
- 0.25 Large Onion
- 1 Shallot
- 3 Clove of Garlic
- 1 tbsp Chilli Flakes
- 1 tsp Black Pepper
- 1 tbsp Olive Oil
- 0.5 Cup Vodka
- 5 oz Tomato Paste
- 8 oz Heavy Cream
- 0.5 Cup Pasta Water
- 0.5 Cup Parmesan Cheese
- 2 Chicken Breasts
- 1 Cup Flour
- 1 Cups Breadcrumbs
- 1 Egg
- Salt to Taste
- 1 Box Rigatoni Pasta
- Parsley for Garnish
- Parmesan for Garnish
Equipment
medium-sized panlarge potfrying panwire rack
Tips
- For the sauce, you can use 2 tbsp white wine vinegar, ⅓ cup water, and 1 tsp sugar if you can’t drink alcohol.
- When boiling pasta, leave a little bit of the pasta water for the sauce.
- For the cutlet, coat chicken in flour, then egg, then breadcrumb, then egg, then breadcrumb.
- Season fried chicken with salt right after it is done frying.
- Basil works better than parsley for garnish if you prefer it.
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