Vodka Chicken Parm
Vodka Chicken Parm is a great variation on traditional chicken parm. If you love both dishes, you will love this combination! There are many arguments about the authenticity of this dish. To me there is no argument, it is an Italian American dish that is delicious period. Just because it doesn’t exist in Italy doesn’t make it any less delicious! Same goes for Vodka sauce, in my humble opinion.
Vodka Chicken Parm
A delicious combination of two Italian American classics!
- 2 – 28 oz Cans of San Marzano Tomatoes pureed or 2 jars of Passata
- 4 – 5 slices Prosciutto (diced)
- 1/2 Onion or shallot (diced)
- 2 tbsp Tomato Paste
- 1/3 cup Vodka
- 1 1/2 cups Heavy Cream
- 2 tbsp Unsalted Butter
- Salt and Pepper to taste
- 3 tbsp Olive oil
- 8-9 Chicken Cutlets
- 3/4 lb Fresh Mozzarella
- Fresh Basil
Vodka Sauce
To a saute pan,add butter, olive oil and shallot. Saute until translucent.
Add in tomato paste and let it cook for a min. Then add prosciutto. Saute for a few minutes and then in vodka and let the alcohol cook out, about 2 mins.
Add tomatoes, season with salt and pepper and bring to a boil. Then lower down to medium and cook until thickened, about 30 – 45 minutes.
Add in heavy cream, stir to combine and let simmer for 5-10 mins. This sauce can be made ahead of time and refrigerated.
Follow my recipe for chicken cutlets here.
Assembly
Add vodka sauce to the bottom of a baking pan. Add chicken cutlets, more sauce on top. Top with grated parmigiana reggiano and mozzarella. Cover with aluminum foil and bake at 400℉ for 30 mins. Uncover and put under the broiler to brown the top. Top with Fresh basil and enjoy!
