Chicken Parmesan alla Vodka Pasta
Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 4
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15 oz. Galbani® Whole Milk Ricotta Cheese
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16 oz. Galbani® Mozzarella Cheese, sliced
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½ cup Galbani® Grated Parmesan Cheese
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4 boneless chicken breasts (4–5 ounces each), pounded thin or butterflied
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1 egg
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1 cup milk
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1 cup all-purpose flour
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1 cup seasoned breadcrumbs
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1 cup olive oil, for frying chicken cutlets
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16 oz. mezzi rigatoni pasta, cook as directed on package
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1 Tbsp. olive oil
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½ small onion, finely chopped
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1 tsp. garlic, minced
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3 slices prosciutto, finely chopped
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¼ cup vodka (optional)
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32-ounce jar prepared tomato sauce
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¾ cup heavy cream
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½ tsp. crushed red pepper flakes
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Salt and freshly cracked black pepper, to taste
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Fresh basil, thinly sliced
Cook the rigatoni according to package instructions, reserve 1 cup of the pasta water, then drain and set aside.
Preheat the oven to 375°F degrees. Prepare a breading station: Place the flour in first bowl. In second bowl, whisk together the egg and milk. Place the seasoned breadcrumbs in third bowl. Dredge each chicken breast in flour, then coat in the egg mixture, and finally cover with breadcrumbs.
Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets until golden brown on both sides.
Transfer to a baking sheet and top each cutlet with slices of fresh mozzarella. Bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is fully melted.
Prepare the vodka sauce in a large saucepan over medium heat add olive oil, onion, garlic, and chopped prosciutto. Sauté until lightly golden and fragrant, stirring frequently. Add the tomato sauce and vodka (if using). Bring to a simmer, stir in the heavy cream and some Parmesan cheese. Whisk until smooth and creamy. Season with crushed red pepper flakes, salt, and black pepper, to taste.
Add the cooked pasta to the sauce and toss to coat evenly. If needed, add a splash of the reserved pasta water to loosen the sauce.
Plate the pasta and top each serving with a baked chicken cutlet. Finish with dollops of ricotta cheese, fresh basil, and some more Parmesan cheese.
-
15 oz. Galbani® Whole Milk Ricotta Cheese
-
16 oz. Galbani® Mozzarella Cheese, sliced
-
½ cup Galbani® Grated Parmesan Cheese
-
4 boneless chicken breasts (4–5 ounces each), pounded thin or butterflied
-
1 egg
-
1 cup milk
-
1 cup all-purpose flour
-
1 cup seasoned breadcrumbs
-
1 cup olive oil, for frying chicken cutlets
-
16 oz. mezzi rigatoni pasta, cook as directed on package
-
1 Tbsp. olive oil
-
½ small onion, finely chopped
-
1 tsp. garlic, minced
-
3 slices prosciutto, finely chopped
-
¼ cup vodka (optional)
-
32-ounce jar prepared tomato sauce
-
¾ cup heavy cream
-
½ tsp. crushed red pepper flakes
-
Salt and freshly cracked black pepper, to taste
-
Fresh basil, thinly sliced
Cook the rigatoni according to package instructions, reserve 1 cup of the pasta water, then drain and set aside.
Preheat the oven to 375°F degrees. Prepare a breading station: Place the flour in first bowl. In second bowl, whisk together the egg and milk. Place the seasoned breadcrumbs in third bowl. Dredge each chicken breast in flour, then coat in the egg mixture, and finally cover with breadcrumbs.
Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets until golden brown on both sides.
Transfer to a baking sheet and top each cutlet with slices of fresh mozzarella. Bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is fully melted.
Prepare the vodka sauce in a large saucepan over medium heat add olive oil, onion, garlic, and chopped prosciutto. Sauté until lightly golden and fragrant, stirring frequently. Add the tomato sauce and vodka (if using). Bring to a simmer, stir in the heavy cream and some Parmesan cheese. Whisk until smooth and creamy. Season with crushed red pepper flakes, salt, and black pepper, to taste.
Add the cooked pasta to the sauce and toss to coat evenly. If needed, add a splash of the reserved pasta water to loosen the sauce.
Plate the pasta and top each serving with a baked chicken cutlet. Finish with dollops of ricotta cheese, fresh basil, and some more Parmesan cheese.