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Vodka Parm Chicken with Rigatoni
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Vodka Parm Chicken with Rigatoni

1 godz.Porcje: 4Nutri-Score C€€
od @chwybacon2 importyugotowano 0 razy
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Składniki

4 osoby
  • chicken breast (butterflied and pounded into cutlets)Mięso1 kawałek
  • salt (to taste)Przyprawy5 g
  • black pepper (to taste)Przyprawy3 g
  • flourSpiżarnia60 g
  • eggs (beaten)Nabiał2 kawałki
  • frying oil (for frying)Spiżarnia500 ml
  • panko breadcrumbsPiekarnia60 g
  • Italian breadcrumbsPiekarnia100 g
  • grated parmesan (grated, for the breading)Nabiał50 g
  • dried parsleyPrzyprawy6 g
  • olive oilSpiżarnia15 ml
  • onion (finely chopped)Warzywa i owoce0,5 kawałki
  • garlic (minced)Warzywa i owoce3 kawałki
  • chilli flakesPrzyprawy2 g
  • tomato pasteSpiżarnia60 g
  • vodkaNapoje60 ml
  • heavy creamNabiał80 ml
  • pasta water (reserved from cooking the pasta)Inne120 ml
  • butterNabiał20 g
  • grated parmesan (grated, for the sauce)Nabiał50 g
  • rigatoniProdukty zbożowe220 g
  • full fat mozzarella (shredded)Nabiał150 g
  • parmesan (grated, for topping)Nabiał30 g
  • basil (fresh, for garnish)Warzywa i owoce10 g

na porcję

Wartości odżywcze

575kcal

Węglowodany
44 g
Białko
33 g
Tłuszcz
30 g
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Przybory

  • Patelnia
  • Rondel
  • Miska ×3
  • Naczynie żaroodporne
  • Piekarnik
  • Płyta kuchenna

krok po kroku

Przygotowanie

  1. Prepare the chicken cutlets

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

  3. Bread the cutlets

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

  4. Fry the cutlets

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

  9. Serve

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