Name: Chicken Parmesan with Vodka Sauce
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, finely chopped; 2 large cloves fresh garlic, minced; Kosher salt; 1 tablespoon tomato paste; 1/4 cup cheapo vodka; 2 teaspoons sugar; 1/4 teaspoon crushed red pepper flakes; One 14.5-ounce can crushed tomatoes; 4 sprigs fresh basil, stemmed (stems reserved); 1/3 to 1/2 cup heavy cream, at room temperature; 3 large eggs; 2 cups panko breadcrumbs; 2 teaspoons garlic powder; 4 large chicken cutlets, pounded thin; Kosher salt; 4 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1 pound whole milk mozzarella, cut into 8 slices; 3/4 cup finely grated pecorino

Directions

For the sauce: In a medium skillet, heat the olive oil. Add the onion and garlic and season with salt. Cook for 2 to 3 minutes. Add the tomato paste and fry it, stirring, 1 to 2 minutes. Stir in the vodka, sugar and red pepper flakes. Cook the vodka down until evaporated, 3 to 5 minutes, then add the tomatoes and basil stems. Cook for an additional 8 to 10 minutes over high heat, stirring from time to time. Taste for seasoning. Shut off the heat and let the sauce sit a few minutes. Remove the basil stems. Stir in the cream and puree until smooth in a blender. Add more cream if desired.
For the chicken: Crack the eggs and separate the yolks into a small bowl. Add a splash of cold water to the yolks and whisk to blend. In another bowl, combine the breadcrumbs and garlic powder. Sprinkle the chicken pieces on both sides with salt, then dip each thoroughly in the eggs and then thoroughly in the breadcrumbs. Place the chicken in a single layer on a baking sheet. Refrigerate for 30 minutes or up to overnight.
In a large skillet, heat the olive oil and butter over medium heat until the butter begins to froth. Add the chicken pieces in a single layer, in batches if necessary, and cook on the first side until golden brown, 3 to 4 minutes. Gently turn them on their second side and cook for an additional 2 to 3 minutes. Remove them from the skillet with a slotted spatula and turn them onto a paper towel to drain slightly.
Preheat the oven to 375 degrees F.
Remove the excess grease from the skillet. Add the vodka sauce to the skillet and cook until warmed, 2 to 3 minutes. Layer half of the chicken in a single layer in a medium baking dish. Top with half of the sauce and about half of the mozzarella and pecorino. Top with the remaining chicken, then remaining sauce and remaining cheese to coat the top.
Place in the oven and bake until hot and bubbling, 20 to 25 minutes. Broil the cheese for 1 minute, if possible. Top with the basil leaves.
Disclaimer: When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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