Pasta Alla Vodka with Parmesan Chicken Cutlets

Steps

1. 1Prepare chicken cutlets

   Pound chicken breasts to even thickness. Set up three bowls: flour in one, beaten eggs in the second, and panko breadcrumbs mixed with grated parmesan in the third. Season chicken with salt and pepper, then coat each piece in flour, dip in egg, and press into the breadcrumb mixture.

   Chicken breastAll-purpose flourEggPankoParmesanSaltBlack pepper
2. 2Fry the chicken

   Heat olive oil in a large skillet over medium-high heat. Fry the breaded chicken cutlets until golden brown on both sides and cooked through. Transfer to a wire rack to drain.

   Olive oil
3. 3Roast the tomatoes

   While chicken cooks, halve the heirloom tomatoes and place them on a cutting board. Dice the shallot and mince the garlic.

   Using colorful heirloom tomatoes adds depth to the sauce.

   TomatoShallotGarlic
4. 4Cook the pasta

   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve a cup of pasta water before draining.

   PastaWater
5. 5Make the vodka sauce

   In a large skillet, sauté the diced shallot until softened. Add the chopped tomatoes and cook until they break down. Pour in the vodka and let it cook off. Stir in heavy cream and simmer until the sauce is smooth and slightly thickened. Season with salt and pepper.

   TomatoShallotGarlicVodkaHeavy creamSaltBlack pepper
6. 6Combine pasta and sauce

   Add the cooked pasta to the vodka sauce and toss to coat. Add reserved pasta water a little at a time to reach desired consistency.

   PastaWater
7. 7Finish and serve

   Grate additional parmesan over the pasta. Slice the chicken cutlets and arrange on top of the pasta. Garnish with fresh basil and serve immediately.

   ParmesanBasil