Crispy Vodka Chicken Parm

Serves 2
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Directions

  1. 1Butterfly the chicken breasts.
  2. 2Butterfly the chicken breasts.
  3. 3Butterfly the chicken breasts.
  4. 4Cover with plastic wrap and pound flat using a pot until evenly thin.
  5. 5Cover with plastic wrap and pound flat using a pot until evenly thin.
  6. 6Cover with plastic wrap and pound flat using a pot until evenly thin.
  7. 7Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
  8. 8Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
  9. 9Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
  10. 10Dredge chicken in flour, then egg, then panko.
  11. 11Dredge chicken in flour, then egg, then panko.
  12. 12Dredge chicken in flour, then egg, then panko.
  13. 13Press firmly into the breadcrumbs to ensure a thick, even coating.
  14. 14Press firmly into the breadcrumbs to ensure a thick, even coating.
  15. 15Press firmly into the breadcrumbs to ensure a thick, even coating.
  16. 16Place chicken on a wire rack–lined baking sheet.
  17. 17Place chicken on a wire rack–lined baking sheet.
  18. 18Place chicken on a wire rack–lined baking sheet.
  19. 19Spray both sides with oil.
  20. 20Spray both sides with oil.
  21. 21Spray both sides with oil.
  22. 22Broil about 6 inches from the heat, watching closely, until golden and cooked through (internal temp ~150–160°F).
  23. 23Broil about 6 inches from the heat, watching closely, until golden and cooked through (internal temp ~150–160°F).
  24. 24Broil about 6 inches from the heat, watching closely, until golden and cooked through (internal temp ~150–160°F).
  25. 25In a large saucepan, heat olive oil over medium heat.
  26. 26In a large saucepan, heat olive oil over medium heat.
  27. 27In a large saucepan, heat olive oil over medium heat.
  28. 28Add chili, shallot, and garlic; cook until softened.
  29. 29Add chili, shallot, and garlic; cook until softened.
  30. 30Add chili, shallot, and garlic; cook until softened.
  31. 31Stir in tomato paste and gochujang and cook until darkened and concentrated.
  32. 32Stir in tomato paste and gochujang and cook until darkened and concentrated.
  33. 33Stir in tomato paste and gochujang and cook until darkened and concentrated.
  34. 34Add vodka and cook until the alcohol cooks off.
  35. 35Add vodka and cook until the alcohol cooks off.
  36. 36Add vodka and cook until the alcohol cooks off.
  37. 37Stir in cream and Parmesan, then season with salt and pepper to taste.
  38. 38Stir in cream and Parmesan, then season with salt and pepper to taste.
  39. 39Stir in cream and Parmesan, then season with salt and pepper to taste.
  40. 40Spoon a generous amount of vodka sauce over each piece of chicken.
  41. 41Spoon a generous amount of vodka sauce over each piece of chicken.
  42. 42Spoon a generous amount of vodka sauce over each piece of chicken.
  43. 43Top with mozzarella, then a heavy mound of Parmesan.
  44. 44Top with mozzarella, then a heavy mound of Parmesan.
  45. 45Top with mozzarella, then a heavy mound of Parmesan.
  46. 46Return to the broiler until the cheese is fully melted and bubbling.
  47. 47Return to the broiler until the cheese is fully melted and bubbling.
  48. 48Return to the broiler until the cheese is fully melted and bubbling.
  49. 49Finish with Italian seasoning.
  50. 50Finish with Italian seasoning.
  51. 51Finish with Italian seasoning.

Ingredients

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

Equipment

potplastic wrapwire rackbaking sheetlarge saucepan