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Vodka Parm Chicken with Rigatoni
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Vodka Parm Chicken with Rigatoni

1 hPara 4Nutri-Score C€€
de @chwybacon2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken breast (butterflied and pounded into cutlets)Carne1 pieza
  • salt (to taste)Especias5 g
  • black pepper (to taste)Especias3 g
  • flourDespensa60 g
  • eggs (beaten)Lácteos2 piezas
  • frying oil (for frying)Despensa500 ml
  • panko breadcrumbsPanadería60 g
  • Italian breadcrumbsPanadería100 g
  • grated parmesan (grated, for the breading)Lácteos50 g
  • dried parsleyEspecias6 g
  • olive oilDespensa15 ml
  • onion (finely chopped)Frutas y verduras0,5 piezas
  • garlic (minced)Frutas y verduras3 piezas
  • chilli flakesEspecias2 g
  • tomato pasteDespensa60 g
  • vodkaBebidas60 ml
  • heavy creamLácteos80 ml
  • pasta water (reserved from cooking the pasta)Otro120 ml
  • butterLácteos20 g
  • grated parmesan (grated, for the sauce)Lácteos50 g
  • rigatoniCereales220 g
  • full fat mozzarella (shredded)Lácteos150 g
  • parmesan (grated, for topping)Lácteos30 g
  • basil (fresh, for garnish)Frutas y verduras10 g

por ración

Nutrición

575kcal

Carbohidratos
44 g
Proteínas
33 g
Grasas
30 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Bol ×3
  • Fuente de horno
  • Horno
  • Placa de cocina

paso a paso

Preparación

  1. Prepare the chicken cutlets

    • Butterfly the chicken breast and pound it into thin cutlets.
    • Season the cutlets with salt and pepper.
    Paso 1

  2. Set up the breading station

    • Place the flour in one bowl, the beaten eggs in a second bowl.
    • Mix the panko, Italian breadcrumbs, grated parmesan and dried parsley in a third bowl.
    Paso 2

  3. Bread the cutlets

    • Coat each cutlet in flour, then egg, then the breadcrumb mixture, pressing so it sticks.
    Paso 3

  4. Fry the cutlets

    • Heat the frying oil in a pan.
    • Fry the breaded cutlets until golden and cooked through, then drain.
    Paso 4

  5. Start the vodka sauce

    • Heat the olive oil in a pan and soften the onion.
    • Add the garlic and chilli flakes and cook until fragrant.
    Paso 5

  6. Build the sauce

    • Stir in the tomato paste and cook it out.
    • Pour in the vodka and let the alcohol cook off.
    • Add the heavy cream and a splash of pasta water, then stir in the butter and grated parmesan and season with salt and pepper.
    Paso 6

  7. Cook the pasta

    • Boil the rigatoni in salted water until al dente, reserving some pasta water.
    • Toss the drained rigatoni with the vodka sauce.
    Paso 7

  8. Assemble and bake

    • Place the fried cutlets in a baking dish, top with vodka sauce, shredded mozzarella and grated parmesan.
    • Bake until the cheese is melted and bubbling.
    Paso 8

  9. Serve

    • Serve the chicken parm with the rigatoni and finish with fresh basil.
    Paso 9
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