Vodka Chicken Parm by Jack Munn

Ingredients

• 2 Chicken breasts, butterflied and pounded thin
• 1 Shallot, finely chopped
• 1 Garlic clove, minced
• 1 Red chili, finely chopped (or to taste)
• 2 tbsp Nduja, crumbled or finely chopped
• 2 tbsp Tomato paste
• 60 ml Vodka
• 120 ml Double cream (heavy cream)
• 70 g Parmesan cheese, grated (divided)
• 150 g Panko breadcrumbs
• 50 g All-purpose flour
• 1 Large egg, beaten
• 100 g Fresh mozzarella, sliced or torn
• 300 g Mezzi rigatoni or similar pasta
• 120 ml Pasta water (reserved)
• 120 ml Olive oil (for frying chicken)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the aromatic base: Heat 1 tablespoon of olive oil in a medium saucepan or skillet over medium heat. Add the chopped shallot and cook for 3-4 minutes until softened and translucent. Add the minced garlic and chopped chili, and cook for another minute until fragrant, being careful not to burn the garlic.
2. Develop the sauce base: Add the nduja and tomato paste to the saucepan. Fry for 2 minutes, breaking up the nduja and stirring constantly, allowing the tomato paste to deepen in color and caramelize slightly.
3. Deglaze and simmer the sauce: Pour in the vodka, scraping up any browned bits from the bottom of the pan. Let the vodka reduce by half, which should take about 1-2 minutes. Stir in the double cream and half of the grated Parmesan cheese (about 35g). Bring the sauce to a gentle simmer and let it bubble away for 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
4. Prepare the chicken cutlets: Place the butterflied chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, bash them down evenly until they are approximately 0.5 centimeters (1/4 inch) thick.
5. Set up the breading station: Create a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second, whisk the beaten egg with a pinch of salt and pepper. In the third, combine the panko breadcrumbs with the remaining half of the grated Parmesan (about 35g), and season with salt and pepper.
6. Bread the chicken: Dredge each pounded chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, press the chicken firmly into the Parmesan breadcrumbs, ensuring a thick and even coating on both sides. Really push the breadcrumbs into the chicken for maximum crispness.
7. Pan-fry the chicken: Heat 120 ml of olive oil in a large skillet or frying pan over medium-high heat. Once the oil shimmers, carefully add the breaded chicken cutlets. Fry for 3-4 minutes per side until deeply golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken cutlets and place them on a parchment-lined baking tray.
8. Finish the chicken in the oven: Preheat your oven grill (broiler) to medium-high. Spoon a generous amount of the prepared vodka sauce over each cooked chicken cutlet. Top with slices or torn pieces of fresh mozzarella and a sprinkle of extra Parmesan cheese. Grill for 3-5 minutes, watching carefully, until the cheese is melted, bubbly, and slightly golden brown.
9. Cook the pasta: While the chicken finishes, bring a large pot of salted water to a rolling boil. Add the mezzi rigatoni and cook according to package directions until al dente. Before draining, reserve about 1 cup (240ml) of the starchy pasta water.
10. Combine pasta with sauce: Drain the cooked pasta and add it to the saucepan with the remaining vodka sauce. Add about 1/2 cup (120ml) of the reserved pasta water. Toss vigorously for 1-2 minutes to emulsify the sauce and coat the pasta evenly, adding more pasta water if needed to reach your desired consistency.
11. Serve: Plate the cheesy chicken parm over a bed of the creamy vodka rigatoni. Serve immediately and enjoy.