Crispy Chicken Parmesan with Vodka Sauce Recipe

Everyone loves a classic chicken parmesan dish.. but what’s even better than the cult classic? Chicken Parmesan with Vodka Sauce! I substituted vodka sauce for traditional marinara for this modern take on a family favorite. The best part is that you can use homemade vodka sauce or store-bought for a quicker recipe. This recipe is the perfect dinner and uses my crispy panko chicken cutlets recipe.

Ingredients

• Thinly sliced chicken breasts – These tender, thin chicken slices are the heart of this recipe. They promise a juicy and succulent bite, ensuring the Chicken Parmesan is irresistibly delicious. Try to get even thickness when slicing the breasts for even cooking. 
• Panko breadcrumbs – These Japanese-style breadcrumbs bring an extra level of crunchiness. They ensure a satisfying bite with larger, flakier crumbs, which contrasts the tender chicken beneath. This is the secret to crispy chicken cutlets!
• Traditional breadcrumbs – The classic component, regular breadcrumbs provide the familiar, comforting texture that ties everything together. My bread crumb mixture combines regular and panko breadcrumbs and parmesan cheese! 
• Mozzarella cheese – The gooey, melted crown atop your creation. Mozzarella’s mild and creamy nature adds a luscious layer, enhancing the overall richness and creating that iconic cheese pull we all adore.
• Vodka sauce –The star of the show! The vodka adds a unique depth, enhancing the tomato richness, creating a velvety sauce that ties everything together in a symphony of flavors. You can use store-bought or follow my recipe for a simple vodka sauce. You only need tomato paste, heavy cream, garlic cloves, vodka, and some olive oil. Try my orzo alla vodka!

Step by Step Instructions

Step 1: First, preheat your oven to 375°Fahrenheit (190°Celsius). Mix the salt, pepper, Italian seasoning blend, and garlic powder in a small bowl. Set aside.

Step 2: Next, set up our dredging station.. Grab three bowls big enough to put the chicken in and put the following in them: First bowl: Combine flour half of seasoning mixture. Second bowl: Whisk eggs and add salt and pepper. Third bowl: Mix panko breadcrumbs, traditional breadcrumbs, grated Parmigiano Reggiano, and the second half of the seasoning mixture.

Step 3: Coat in the flour mixture (make sure to shake off excess). Dip into the egg wash. Then, Press into the breadcrumb mixture, ensuring an even coating. Keep adding more crumbs and pressing into the breasts until evenly coated. See tips below recipe.

Repeat this step with each cutlet, laying the breaded chicken on a plate after it’s done being dredged.

Step 4: We will heat the oil once they are all done. In a pan over medium heat, heat the vegetable oil to around 350°Fahrenheit. The chicken will rest while the oil heats up so that everything sticks to the chicken.

Step 5: It’s time to fry the cutlets! Working one by one (or two at a time at most), fry the breaded chicken breasts in the preheated oil, around two at a time.

Step 6: Fry until golden brown on each side.

Step 7: Once the cutlets are done frying, done, transfer the fried cutlets to a plate lined with paper towels and sprinkle a pinch of salt on top. Repeat until all chicken breasts are fried.

Step 8: Now we are going to assemble the chicken parmesans for baking. On each fried chicken cutlet, spread 1/4 cup of vodka sauce.

Step 9: Top with slices or shreds of mozzarella cheese.

Step 10: Bake in the oven for approximately 15-20 minutes, or until the cheese is melted and bubbly and the chicken is heated through.

Once baked, serve your vodka chicken Parmesan hot, perhaps garnished with fresh basil for an extra touch of flavor.

Tips and Notes

• Dredging and breading the chicken – Set up a “dry hand, wet hand” system. Use one hand to dip the chicken into the wet ingredients (like eggs) and the other to coat it in the dry ingredients (like breadcrumbs). This helps prevent a sticky mess and ensures a more even coating on the chicken.
• Checking oil temperature with a wooden spoon – To test if the oil is hot enough for frying, dip the bottom of a wooden spoon into the oil. If bubbles form around the spoon and float up, the oil is ready for frying. It’s a simple yet effective way to gauge the temperature without a thermometer.
• Shake off excess egg wash and breadcrumbs – As you move the chicken from the egg wash to the breadcrumb mixture, shake off excess liquid. This prevents the coating from becoming too thick and ensures a crispy result.

Crispy Chicken Parmesan with Vodka Sauce Recipe

Allie Hagerty

Indulge in the perfect fusion of crispy and creamy with this irresistible Vodka Chicken Parmesan recipe. Thinly sliced chicken breasts are expertly breaded and fried to golden perfection, then baked with luscious vodka sauce and melted mozzarella. A delicious meal sure to impress even the pickiest of eaters!

5 from 6 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Servings 4 people

Equipment

• Bowls for dredging station
• whisk
• Frying pan
• Baking Sheet
• Aluminum foil
• Paper towels
• Plate
• Oven

Ingredients

  

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• 4-6 thinly sliced chicken breasts 2-3 regular breasts sliced in half width-wise
• 2 eggs
• 1.5 cups all-purpose flour
• 3/4 cup panko breadcrumbs
• 1/2 cup traditional breadcrumbs
• 1/4 cup finely grated Parmigiano Reggiano
• 2 tablespoons Italian seasoning blend
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 2 teaspoons pepper
• 1.5-2 cups vodka sauce
• 8 ounces mozzarella sliced or shredded
• 2 cups vegetable oil

Instructions

 

• First, preheat your oven to 375°Fahrenheit (190°Celsius). Mix the salt, pepper, Italian seasoning blend, and garlic powder in a small bowl. Set aside.
• Next, set up our dredging station.. Grab three bowls big enough to put the chicken in and put the following in them: First bowl: Combine flour half of seasoning mixture. Second bowl: Whisk eggs and add salt and pepper. Third bowl: Mix panko breadcrumbs, traditional breadcrumbs, grated Parmigiano Reggiano, and the second half of the seasoning mixture.
• Now it is time to dredge and bread the chicken! First, pat the chicken breasts dry. This is crucial. Dredge each thinly sliced chicken breast in the following order: Coat in the flour mixture (make sure to shake off excess). Dip into the egg wash. Then, Press into the breadcrumb mixture, ensuring an even coating. Keep adding more crumbs and pressing into the breasts until evenly coated. See tips below recipe.
• Repeat this step with each cutlet, laying the breaded chicken on a plate after it’s done being dredged.
• Once they are all done, we will heat the oil. In a pan over medium heat, heat the vegetable oil to around 350°Fahrenheit. *Check my tip at the bottom of the recipe to figure out if your oil is hot enough. The chicken will rest while the oil heats up so that everything sticks to the chicken.
• It’s time to fry the cutlets! Working one by one (or two at a time at most), fry the breaded chicken breasts in the preheated oil, around two at a time. Fry until golden brown on each side.
• Once the cutlets are done frying, done, transfer the fried cutlets to a plate lined with paper towels and sprinkle a pinch of salt on top. Repeat until all chicken breasts are fried.
• Now we are going to assemble the chicken parmesans for baking. On each fried chicken cutlet, spread 1/4 cup of vodka sauce. Top with slices or shreds of mozzarella cheese.
• Bake in the oven for approximately 15-20 minutes, or until the cheese is melted and bubbly and the chicken is heated through.
• Once baked, serve your vodka chicken Parmesan hot, perhaps garnished with fresh basil for an extra touch of flavor.

Notes

Testing the oil temperature – Dip the end of a wooden spoon into the hot oil; if lively bubbles and sizzles form around it, the oil is ready for frying. Avoid over-heating to ensure a perfectly crispy coating on your chicken cutlets.

Use one hand for dry ingredients, one for wet – To prevent a sticky mess, designate one hand for handling the dry ingredients (flour and breadcrumbs) and the other for the wet ingredients (egg wash). This helps keep things organized and minimizes the mess.

Shake off excess egg wash and breadcrumbs – As you move the chicken from the egg wash to the breadcrumb mixture, shake off excess liquid. This prevents the coating from becoming too thick and ensures a crispy result.

Nutrition Facts

Calories: 684kcalCarbohydrates: 23gProtein: 54gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 211mgSodium: 1954mgPotassium: 1006mgFiber: 2gSugar: 4gVitamin A: 1084IUVitamin C: 7mgCalcium: 335mgIron: 3mg

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