Vodka Chicken Parm
A delicious combination of two Italian American classics!
Ingredients
- 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
Instructions
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!