Chicken Parm with Vodka Sauce

Ingredients

• 3 boneless chicken breasts, butterflied
• 2 large eggs
• 1.5 cups panko breadcrumbs (more if needed)
• 1 cup all-purpose flour (more if needed)
• 1 cup avocado oil for frying (or enough to create a shallow 1/2-inch layer)
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp butter
• 7 garlic cloves, minced
• 1 large shallot, diced
• 2 tbsp tomato paste
• 1/3 cup vodka (optional)
• 1 cup heavy cream (room temp)
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp red chili flakes
• 1/2 cup freshly grated Parmesan
• 1 cup fresh mozzarella, shredded
• Fresh basil, for serving

Method

1. 1

   In an oven-safe pan, melt butter over medium heat. Add shallots and cook 3–4 minutes until soft. Add garlic and sauce seasonings (Italian seasoning, garlic powder, salt, black pepper, and red chili flakes); cook 1 minute. Add tomato paste and cook 2 minutes until darkened. Pour in vodka, simmer 2 minutes, then slowly add cream. Stir in Parmesan and simmer 3–5 minutes until the sauce thickens but stays pourable. Remove from heat.

2. 2

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

3. 3

   Set up 3 bowls: seasoned flour (mixed with paprika, garlic powder, onion powder, salt, and black pepper), beaten eggs, and panko. Coat each piece of chicken in flour, then egg, then press firmly into panko until fully covered.

4. 4

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

5. 5

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

6. 6

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

7. 7

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