Chicken parmesan with vodka sauce and fresh mozzarella
Chicken Parmesan with Vodka Sauce and Fresh Mozzarella
Here’s a gourmet twist on the classic chicken parmesan, featuring a rich vodka sauce and fresh mozzarella, written in both metric and standard measurements.
Ingredients
Chicken Parmesan
Boneless, skinless chicken breasts: 4 pieces (680 g / 1.5 lbs)
All-purpose flour: 60 g / 1/2 cup
Eggs: 2 large
Breadcrumbs (Italian-seasoned): 120 g / 1 cup
Grated Parmesan cheese: 60 g / 1/2 cup
Olive oil: 30 ml / 2 tbsp
Salt: 10 g / 1 tbsp
Black pepper: 5 g / 1 tsp
Vodka Sauce
Olive oil: 30 ml / 2 tbsp
Garlic: 4 cloves, minced
Crushed red pepper flakes: 1 g / 1/4 tsp
Tomato paste: 90 g / 3 tbsp
Vodka: 60 ml / 1/4 cup
Heavy cream: 240 ml / 1 cup
Canned crushed tomatoes: 400 g / 14 oz can
Salt: to taste
Black pepper: to taste
Fresh basil: 2-3 sprigs, chopped
Topping
Fresh mozzarella: 230 g / 8 oz
Grated Parmesan cheese: 30 g / 1/4 cup
Fresh basil: for garnish
Instructions
- Prepare the Chicken
Pound the chicken breasts to about 1.25 cm / 1/2 inch thickness. Season both sides with salt and pepper.
Dredge each piece in flour, then dip into the beaten eggs, and coat with the breadcrumb-Parmesan cheese mixture.
- Cook the Chicken
Heat olive oil in a skillet over medium heat. Fry the breaded chicken for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
- Make the Vodka Sauce
In a medium saucepan, heat olive oil over medium heat. Add garlic and crushed red pepper flakes, cooking until fragrant (~1 minute).
Stir in the tomato paste and cook for 2-3 minutes until slightly caramelized.
Deglaze with vodka, simmering until reduced by half (~2 minutes).
Stir in heavy cream and crushed tomatoes, season with salt and pepper, and simmer on low heat for 10-15 minutes. Add basil just before serving.
- Assemble and Bake
Preheat your oven to 200°C / 400°F.
Place the chicken pieces in a baking dish. Top each with a ladle of vodka sauce, a slice of fresh mozzarella, and a sprinkle of Parmesan cheese.
Bake for 10-12 minutes, or until the cheese is melted and bubbly.
- Serve
Garnish with chopped fresh basil and serve hot with pasta, garlic bread, or a simple green salad.
Pro Tips for Your Blog
Sauce Tip: Use good-quality canned tomatoes for a rich sauce. San Marzano is ideal.
Customizations: Add a pinch of nutmeg to the sauce for extra depth or substitute gluten-free breadcrumbs if needed.
Serving Suggestions: Include pairings like roasted vegetables or a fresh arugula salad with balsamic vinaigrette for balance.
