Skip to content
Menu
Vodka Parm Chicken with Rigatoni
Hoofdgerecht

Vodka Parm Chicken with Rigatoni

1 uVoor 4Nutri-Score C€€
van @chwybacon2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chicken breast (butterflied and pounded into cutlets)Vlees1 stuk
  • salt (to taste)Kruiden en specerijen5 g
  • black pepper (to taste)Kruiden en specerijen3 g
  • flourVoorraadkast60 g
  • eggs (beaten)Zuivel2 stukken
  • frying oil (for frying)Voorraadkast500 ml
  • panko breadcrumbsBakkerij60 g
  • Italian breadcrumbsBakkerij100 g
  • grated parmesan (grated, for the breading)Zuivel50 g
  • dried parsleyKruiden en specerijen6 g
  • olive oilVoorraadkast15 ml
  • onion (finely chopped)Groente en fruit0,5 stukken
  • garlic (minced)Groente en fruit3 stukken
  • chilli flakesKruiden en specerijen2 g
  • tomato pasteVoorraadkast60 g
  • vodkaDranken60 ml
  • heavy creamZuivel80 ml
  • pasta water (reserved from cooking the pasta)Overig120 ml
  • butterZuivel20 g
  • grated parmesan (grated, for the sauce)Zuivel50 g
  • rigatoniGranen220 g
  • full fat mozzarella (shredded)Zuivel150 g
  • parmesan (grated, for topping)Zuivel30 g
  • basil (fresh, for garnish)Groente en fruit10 g

per portie

Voedingswaarden

575kcal

Koolhydraten
44 g
Eiwitten
33 g
Vetten
30 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Mengkom ×3
  • Ovenschaal
  • Oven
  • Kookplaat

stap voor stap

Bereiding

  1. Prepare the chicken cutlets

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

  3. Bread the cutlets

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

  4. Fry the cutlets

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

  9. Serve

    • Serve the chicken parm with the rigatoni and finish with fresh basil.
    Stap 9
Download Mezze