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Vodka Parm Chicken with Rigatoni
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Vodka Parm Chicken with Rigatoni

1 hPour 4Nutri-Score C€€
par @chwybacon2 imports0 fois cuisinée
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Ingrédients

4 personnes
  • chicken breast (butterflied and pounded into cutlets)Viandes1 morceau
  • salt (to taste)Épices5 g
  • black pepper (to taste)Épices3 g
  • flourÉpicerie60 g
  • eggs (beaten)Produits laitiers2 morceaux
  • frying oil (for frying)Épicerie500 ml
  • panko breadcrumbsBoulangerie60 g
  • Italian breadcrumbsBoulangerie100 g
  • grated parmesan (grated, for the breading)Produits laitiers50 g
  • dried parsleyÉpices6 g
  • olive oilÉpicerie15 ml
  • onion (finely chopped)Fruits et légumes0,5 morceaux
  • garlic (minced)Fruits et légumes3 morceaux
  • chilli flakesÉpices2 g
  • tomato pasteÉpicerie60 g
  • vodkaBoissons60 ml
  • heavy creamProduits laitiers80 ml
  • pasta water (reserved from cooking the pasta)Autres120 ml
  • butterProduits laitiers20 g
  • grated parmesan (grated, for the sauce)Produits laitiers50 g
  • rigatoniCéréales220 g
  • full fat mozzarella (shredded)Produits laitiers150 g
  • parmesan (grated, for topping)Produits laitiers30 g
  • basil (fresh, for garnish)Fruits et légumes10 g

par portion

Nutrition

575kcal

Glucides
44 g
Protéines
33 g
Lipides
30 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Saladier ×3
  • Plat allant au four
  • Four
  • Plaque de cuisson

pas à pas

Préparation

  1. Prepare the chicken cutlets

    • Butterfly the chicken breast and pound it into thin cutlets.
    • Season the cutlets with salt and pepper.
    Étape 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.
    Étape 2

  3. Bread the cutlets

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

  4. Fry the cutlets

    • Heat the frying oil in a pan.
    • Fry the breaded cutlets until golden and cooked through, then drain.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 8

  9. Serve

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