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Chicken Parmesan alla Vodka

If you are looking for the best dish to make after you’ve made a delicious pot of homemade sauce try my Chicken Parmesan alla Vodka! This dish lasted 1 hour in my family…it’s seriously THAT GOOD! Now, I must admit there is no parmesan in this dish, but in my opinion Pecorino Romano is the superior cheese! However, if you disagree…just replace my Pecorino Romano with Parmesan! This dish is a WINNER! Now let’s make it!

Chicken Parmesan alla Vodka

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@melissajorealrecipes

Got leftover sauce? Chicken Parmesan alla vodka! Full disclosure I never use Parmesan once in the recipe 😉 😆) Ingredients: about 20 oz. of leftover sauce (give or take) 3-4 chicken breasts butterflied about 1 cup of flour. I use Wondra which is an extra fine flour, but all purpose works too egg wash: 3 eggs, salt & pepper, and fresh chopped parsley breadcrumb mixture: 1/2 cup of Italian breadcrumbs, 1/2 cup of Panko, & 1/2 cup of grated Pecorino Romano cheese Fats for browning chicken: 1 tbsp. of olive oil, 1 tbsp. of butter, & 1 tbsp. of vegetable oil 4-5 cloves of chopped garlic 1/2 tsp. (or more if you like it spicy) red pepper flakes 2-3 oz. of vodka 1/2 cup of heavy cream salt and cracked black pepper to taste 1/4 cup of Pecorino Romano cheese 4 thick slices about 1/2 inch of mozzarella cheese (I LOVE Polly-O mozzarella for this dish) chopped fresh parsley and basil #vodkasauce #leftovers #chickenparmesan

♬ original sound – Mealtime with Melissa

Melissa Jo’s Chicken Parmesan Alla Vodka

Melissa Jo

Ingredients
  

  • about 20 oz. of leftover sauce give or take
  • 3-4 chicken breasts butterflied
  • about 1 cup of flour. I use Wondra which is an extra fine flour but all purpose works too
  • egg wash: 3 eggs salt & pepper, and fresh chopped parsley
  • breadcrumb mixture: 1/2 cup of Italian breadcrumbs 1/2 cup of Panko, & 1/2 cup of grated Pecorino Romano cheese
  • Fats for browning chicken: 1 tbsp. of olive oil 1 tbsp. of butter, & 1 tbsp. of vegetable oil
  • 4-5 cloves of chopped garlic
  • 1/2 tsp. or more if you like it spicy red pepper flakes
  • 2-3 oz. of vodka
  • 1/2 cup of heavy cream
  • salt and cracked black pepper to taste
  • 1/4 cup of Pecorino Romano cheese
  • 4 thick slices about 1/2 inch of mozzarella cheese I LOVE Polly-O mozzarella for this dish
  • chopped fresh parsley and basil for garnish

Instructions
 

  • Butterfly the chicken breasts and pat them dry and bring them to room temperature
  • dredge them in this order: (shake off excess between each dip)
  • flour (wondra)
  • egg wash
  • breadcrumb mixture
  • Set aside the breaded chicken on a plate and begin the sauce.
  • In a skillet with high sides add butter, olive oil, and vegetable oil to a pan and bring to medium/medium high heat. Brown the chicken on both sides until a golden crust forms. Don’t move the chicken around! Just let it go for about 5 minutes each side.
  • Set the chicken aside on a plate and mop up any excess oil leaving about 2-3 tbsp. of fats in the pan.
  • At medium heat add the garlic and crushed red pepper. Sauté until golden. Only takes a minute or so.
  • Deglaze the pan with vodka. Let the alcohol burn out a couple minutes.
  • Add the leftover sauce into the pan and mix.
  • Add the heavy cream and bring the contents of the pan to a boil then lower to a simmer. Simmer 5 minutes & add salt and pepper if needed.
  • In a casserole or baking dish assemble the dish in this order:
  • sauce (just enough to cover the bottom of the pan.
  • chicken
  • more sauce (make it as saucy as you like)
  • Pecorino Romano cheese
  • Mozzarella
  • ripped basil and chopped parsley
  • Bake in at 400 degrees F. for 30 minutes or until the cheese is browned and the sauce is bubbly! Make IT!

Notes

My beautiful Casserole dish with lid by Sofia Vergara: Casserole Dish link
Tried this recipe?Let us know how it was!

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