Description
This Chicken Parmesan Alla Vodka recipe delivers everything you love about classic Chicken Parm with the luxurious flavor of a vodka sauce.
Ingredients
Units
Scale
- 2 boneless skinless chicken breasts
- 1/3 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/8 cup heavy cream
- 1 cup panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- Neutral oil, for frying (about 3/4 cup or enough for shallow frying)
- 2 cups spicy vodka sauce or marinara sauce combined with heavy cream and vodka.
- 8 to 10 slices fresh mozzarella cheese
- Fresh basil, for garnish
Instructions
- Lay each chicken breast between two sheets of wax or parchment paper. Pound to ½ inch (1.25 cm) thickness (Optionally, cut the chicken breast in half, lengthwise to produce 4 thin cutlets).
- In a shallow dish, whisk together the flour, garlic powder, salt, and pepper.
- In a second dish, beat eggs with heavy cream.
- In a third dish, combine the panko and Parmesan.
- Dredge chicken in seasoned flour, shaking off excess. Dip in egg mixture, then press firmly into panko-Parmesan to coat.
- Heat ½-inch oil in a large skillet over medium heat.
- Fry cutlets 3–4 minutes per side, or until golden and internal temperature hits 165°F (74°C). Transfer to a rack. Sprinkle with a pinch of salt.
- Meanwhile, warm half the vodka sauce in a small saucepan. Stir in the heavy cream.
- Lay half the mozzarella on top. Broil on high, just until cheese bubbles and becomes browned.
- Pour the sauce over one cutlet. Repeat with remaining sauce, cheese, and chicken (Alternatively, divide the vodka sauce between two saucepans or two small sheet pans then layer the cheese and broil at the same time).
- Garnish with torn basil and serve immediately.
- ENJOY!
Equipment
Stainless Steel Dredging Station
Buy Now →Notes
- Pounding the chicken ensures consistent thickness—don’t skip!
- As an alternative, cut each chicken breasts horizontally, to create a total of four cutlets.
- Maintain a medium temperature on the oil. If the oil is too hot, the chicken will not fully-cook before the outside is browned. If the oil is not hot enough, the coating may become soggy.
- Fry in batches, if needed.
- Allow the mozzarella cheese to hang out on paper towels to soak up any extra moisture.
- Easily replace fresh mozzarella with shredded mozzarella.
- As an alternative, using two small sheet pans and divide the vodka sauce and cheese onto one pan and broil at the same time.
- Feel free to use more sauce/cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American/Italian