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Crispy Chicken Cutlets with Vodka Sauce Pasta

Meet your new go-to crowd-pleasing dinner: Homemade Crispy Chicken Cutlets with Creamy Vodka Sauce Pasta. The combination of perfectly juicy chicken with a crunchy exterior, rich saucy pasta, and fresh lemony arugula salad will never fail to satisfy your mealtime cravings. It’s the perfect protein and veggie-packed easy dinner for date night, family dinner (feel free to leave out the vodka!), or serving guests. I promise that everyone will lick their plates clean.

Need to modify?

To Make It Gluten-Free:

Flour: Use gluten-free all-purpose flour or almond flour.
Panko breadcrumbs: Use gluten-free panko breadcrumbs or crushed gluten-free crackers (like rice crackers).
Pasta: Use gluten-free pasta (corn, rice, or quinoa-based).

To Make It Dairy-Free:

Parmesan cheese: Use dairy-free parmesan cheese.
Heavy cream: Use coconut milk (full-fat for creaminess).
Freshly grated parmesan cheese (for serving): Omit or replace with dairy-free parmesan.

Brocc Your Body

AUTHOR: broccyourbody

Crispy Chicken Cutlets with Vodka Sauce Pasta

SERVES: 4

TIME: 45 minutes

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Ingredients

For the chicken cutlets:

2 large chicken breasts
Kosher salt & pepper
⅓ cup flour
2 eggs, beaten
1 cup panko breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon Harmony Mediterranean Blend (or Italian Seasoning)
2-3 tablespoons olive oil

For the vodka sauce and pasta:

1 tablespoon olive oil
2 shallots, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1/2 cup vodka (you can skip it if you really have to but it adds so much flavor)
1 28 oz can crushed tomatoes (or you can blend whole canned San Marzano tomatoes)
1/2 cup heavy cream (or coconut milk), adjust for how creamy you like your sauce
1 teaspoon Kosher salt, plus more to taste
Lots of freshly ground black pepper
1/4 teaspoon red chili flakes (optional)
10 oz pipe rigate pasta or rigatoni

For serving:

Freshly grated parmesan cheese
Arugula salad with lemon vinaigrette

Instructions

Preheat oven to 250ºF.
Cut the chicken in half crosswise to make 4 thinner breasts. Cover with plastic wrap and use a meat mallet, bottle of wine, heavy pot, or rolling pin to pound the chicken until it’s evenly thin. Season on both sides with salt and pepper.
Line up your assembly line with the flour, beaten eggs, and breadcrumbs mixed with parmesan cheese and Harmony Mediterranean Blend.
Heat olive oil in a cast iron skillet over medium heat. Place one cutlet at a time in the flour, egg wash, then breadcrumbs to coat evenly. Place the breaded cutlet in the hot pan for about 3 minutes each side until golden brown. Repeat with the rest of the cutlets, adding more oil when the pan gets dry. Place the cutlets on a wire rack set on top of a baking sheet and keep them in the warm oven while you make the pasta and sauce.
Boil a large pot of heavily salted water for the pasta. Cook pasta until al dente, about 9 minutes, then drain.
Wipe the skillet clean with a paper towel. Turn the heat back to medium and add the olive oil, shallot, and garlic, stirring constantly until fragrant, 3-4 minutes. Stir in the tomato paste, then add the vodka. Stir occasionally until the liquid has mostly reduced, about 5 minutes.
Add the crushed tomatoes, salt, pepper, and chili flakes. Reduce the heat to medium low and let the sauce simmer for 10 minutes. Turn off the heat then stir in the cream. Season to taste, then stir in the cooked rigatoni until well coated.
Serve the rigatoni on large plates or shallow bowls with a sliced chicken cutlet on top. Grate lots of parmesan cheese on top and serve with arugula salad on the side.

5 based on 2 reviews

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WHAT DID YOU THINK OF THIS RECIPE?

Claire Madson says:

10/10!!!

Sara says:

This recipe came out to PERFECTION! The directions to cook the chicken and have it finish up in the oven at 250 degrees was a game changer. Has anyone used greek yogurt instead of heavy cream? I like to try and substitute greek yogurt sometimes but I know it can curdle if you don’t do it right and I didn’t want to ruin this recipe. Chef’s kiss!

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