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