Diary of a Chef · Just Chefn Around

Vodka Chicken Parm

1 hour 10 minutes · 4 servings

By Diary of a Chef

Ingredients

• 2 tbsp olive oil
• 1/4 lb pancetta, large diced
• 1 yellow onion, small diced
• 1 Fresno pepper, seeded and small diced (or 1 tsp crushed red pepper flakes)
• 1/4 cup vodka
• 28 oz whole peeled tomatoes (San Marzano style), hand-crushed
• 1 cup heavy whipping cream
• 1/2 cup shredded Pecorino Romano, plus extra for garnish
• 4 fresh basil leaves, torn
• 1 lb spaghetti
• Sea salt and black pepper
• 2 large boneless skinless chicken breasts, halved into 4 cutlets
• Flour for dredging, seasoned with salt and pepper
• 4 eggs, beaten
• Panko bread crumbs
• 8 oz low-moisture mozzarella, shredded or sliced
• Neutral high-smoke-point oil for frying

Instructions

1. 1Crisp the pancetta

   Olive oil, medium-low. Render until the pieces are golden and crisp and the fat has gone clear. Remove, leave the fat.

2. 2Onions

   Cook in the fat until fully softened and sweet. Add the Fresno; sauté 1–2 min.

3. 3Vodka

   Return pancetta, stir in vodka, and cook it down to about a quarter of its volume — the sharp alcohol smell burns off and softens.

4. 4Tomatoes

   Add crushed tomatoes; simmer until thickened and brick-toned. Hold off heat.

5. 5Bread the cutlets

   Flour (tap off), egg (let drip), panko (press to adhere). Even, dry coating, no bald spots.

6. 6Fry

   Bring frying oil to ~350°F. Steady sizzle on contact; golden brown and crisp both sides.

7. 7Bake

   Cutlets to the sheet pan (rack keeps the bottoms crisp). Bake at 375°F (~10–12 minutes).

8. 8Cheese

   Top with mozzarella; back into the 375°F oven until melted and bubbling. Confirm 165°F internal.

9. 9Pasta

   Boil during the bake so both land together. Al dente.

10. 10Finish the sauce

    Reheat gently, stir in cream, season. Reserve enough sauce to nap the 4 cutlets — reserve BEFORE tossing or there's nothing left for the parm.

11. 11Toss

    Spaghetti with remaining sauce, ¾ of the Pecorino, basil. Loosen with pasta water if tight.

12. 12Plate

    Spaghetti bed, cutlet on top, nap with reserved sauce at the last second (or leave bare for max crunch). Garnish with Pecorino, basil, pinch of pepper flakes.