Chicken Parm with Vodka Sauce

Passos11

1. 1

   Pas 1. Melt butter and soften shallot

   3m 30s

   In an oven-safe pan, melt butter over medium heat. Add shallots and cook 3–4 minutes until soft.

   mantegaescalunya
2. 2

   Pas 2. Add garlic and seasonings

   1 min

   Add garlic and sauce seasonings (1 tsp garlic powder, 1 tsp salt, 1 tsp black pepper, 2 tsp Italian seasoning, 2 tsp red chili flakes); cook 1 minute.

   allherbes italianesflocs de xileall en pols1 cdta de 4 cdtapebre negre1 cdta de 2 cdta
3. 3

   Pas 3. Cook the tomato paste

   2 min

   Add tomato paste and cook 2 minutes until darker.

   pasta de tomàquet
4. 4

   Pas 4. Deglaze with vodka and cream

   2 min

   Pour in vodka, simmer 2 minutes, then slowly add cream.

   nata per muntar
5. 5

   Pas 5. Thicken the sauce

   4 min

   Stir in Parmesan and simmer 3–5 minutes until the sauce thickens but stays pourable. Remove from heat.

   parmesà
6. 6

   Pas 6. Butterfly and pound chicken

   Butterfly the chicken breasts. Cover with plastic wrap and pound to an even 1/4-inch thickness.

   pit de pollastre
7. 7

   Pas 7. Set up breading bowls

   Set up 3 bowls: seasoned flour, beaten eggs, and panko. Coat each piece of chicken in flour, then egg, then press firmly into panko until fully covered.

   farina de blatoupit de pollastre
8. 8

   Pas 8. Fry the cutlets

   3m 30s

   Heat avocado oil over medium-high. Once hot, fry cutlets 3–4 minutes per side until golden and crispy. Transfer to a rack or paper towels.

   oli d'alvocatpit de pollastre
9. 9

   Pas 9. Layer the mozzarella

   Preheat oven to broil. Spread the shredded mozzarella in an even layer over the cooled slightly vodka sauce (don't mix it in).

10. 10

    Pas 10. Broil until bubbling

    2m 30s

    Broil 2–3 minutes, watching closely, until the cheese melts and bubbles.

    Don't burn it.
11. 11

    Pas 11. Serve with sauce

    Spoon or pour the cheesy vodka sauce over the fried cutlets. Finish with fresh basil and serve hot.

    alfàbrega