Vodka Chicken Parmesan

What better way to celebrate Valentine's Day than with a saucy and delicious meal? This year, we're putting a unique twist on a classic Italian favorite – Vodka Chicken Parmesan. This dish combines the rich flavors of vodka sauce with the comforting appeal of traditional chicken parmesan. Get ready to impress your special someone with this comforting dinner.

For the cutlets:

4 Chicken cutlets

1 cup breadcrumb

1/2 cup grated parmesan 

4 eggs

1 cup flour 

Fresh mozzarella sliced 

Basil 

Salt, pepper, smoked paprika 

Avocado oil

Directions: 

1. Create 3 dredge bowls - 1 bowl for flour, 1 for egg wash and 1 with breadcrumb, parmesan, and seasoning to taste. Pat your chicken dry and then dip 1 cutlet in flour bowl until fully coated, dip in the egg wash bowl next, and then dip in the breadcrumb bowl. Repeat that process for the rest of the cutlets. 

2. In a skillet, warm up about 3/4 cup oil on medium heat. Once hot, add the chicken cutlets and fry on both sides until crispy and golden (about 3-5 minutes on each side). 

3. Remove the cutlets from pan, and let cool for 5 minutes. Add the chicken to a baking tray and 1-2 slices of fresh mozzarella on top of the chicken. Bake at 375 for 15 minutes. Broil for 3-5 minutes until the cheese is bubbling and crispy. Side note - instead of broiling, I used a blow torch.

For the vodka sauce:

1/2 white onion diced

4 cloves garlic minced

3 tbsp butter

1 cup cherry tomatoes halved

1 cup cream

1/2 cup vodka

6oz tomato paste

1/2 cup pasta water

Pasta of choice

Fresh basil

Salt, pepper, garlic powder, chili flakes to taste

Directions:

1. On medium-low heat, melt 1 tablespoons of butter. Add the diced onion, minced, garlic, and sauté for about 15 minutes. Add in the cherry tomatoes and simmer for another 20 minutes until tomatoes are soft. Smash the tomatoes down with a spoon so that all of the juice comes out.

2. Add in half a cup of vodka and let the vodka cook out for about 10 minutes.

3. Add one cup of cream and can of tomato paste. Whisk it all together until it becomes silky and creamy. 

4. Whisk in 2 tbsp of butter along with salt, pepper, chili flakes, and garlic powder to taste. Taste as you season. 

5. And a medium size pot, bring to boil water with salt. Add in the pasta of your choice and let it cook. Save a half a cup of the pasta water.

6. Whisk in the pasta water to the sauce and add one more tablespoon of butter. Add in the pasta and toss it in the pasta sauce.

Serve it with the chicken parm and enjoy!