Crispy Vodka Chicken Parm

Directions

  1. 1Butterfly the chicken breasts.
  2. 2Cover with plastic wrap and pound flat using a pot until evenly thin.
  3. 3Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
  4. 4Dredge chicken in flour, then egg, then panko.
  5. 5Press firmly into the breadcrumbs to ensure a thick, even coating.
  6. 6Place chicken on a wire rack–lined baking sheet.
  7. 7Spray both sides with oil.
  8. 8Broil about 6 inches from the heat, watching closely, until golden and cooked through (internal temp ~150–160°F).
  9. 9In a large saucepan, heat olive oil over medium heat.
  10. 10Add chili, shallot, and garlic; cook until softened.
  11. 11Stir in tomato paste and gochujang and cook until darkened and concentrated.
  12. 12Add vodka and cook until the alcohol cooks off.
  13. 13Stir in cream and Parmesan, then season with salt and pepper to taste.
  14. 14Spoon a generous amount of vodka sauce over each piece of chicken.
  15. 15Top with mozzarella, then a heavy mound of Parmesan.
  16. 16Return to the broiler until the cheese is fully melted and bubbling.
  17. 17Finish with Italian seasoning.

Ingredients

  • 2 chicken breasts, tenders removed
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • All-purpose flour
  • 2 eggs, beaten
  • Panko breadcrumbs
  • 2 tbsp olive oil
  • 1 chili pepper, finely diced
  • 1 shallot, finely diced
  • 2 cloves garlic, finely diced
  • 4 tbsp tomato paste
  • 2 tbsp gochujang
  • 2 shots vodka
  • 1.5 cups cream
  • 50 g Parmigiano Reggiano, grated
  • Salt
  • pepper
  • 150 g good-quality mozzarella
  • Parmesan
  • Italian seasoning (Italian herbs)

Equipment

potplastic wrapwire rackbaking sheetlarge saucepan