Carbone Spicy Vodka Pasta
Serves 4
25 mins prep
35 mins cook
60 mins total
Golden panko-Parmesan chicken cutlets crowned with molten mozzarella sit atop tender pasta coated in a creamy, chili-laced vodka sauce—an indulgent restaurant-style dish you can pull off on a weeknight.
0 servings
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Bread the Chicken - Set up three shallow bowls: flour mix, beaten eggs, and panko mix. - Dredge each cutlet in flour (shake off excess), dip in egg, then press into panko mix until well coated. Fry - Heat ⅛-inch layer of high-heat oil in a large skillet over medium-high. - Fry cutlets 3–4 min per side until golden and internal temp reaches 165 °F (74 °C). Transfer to a wire rack. Make the Vodka Sauce - In a wide pan, warm 2 Tbsp olive oil over medium. Sauté shallot, garlic, red-pepper flakes, oregano, salt, and pepper ~2 min. - Stir in tomato paste; cook 1 min. Add vodka; simmer 1–2 min to cook off alcohol. - Pour in heavy cream; simmer until slightly thickened. Whisk in mascarpone and sugar; adjust salt. - Add cooked pasta, splashing in pasta water until the sauce coats noodles silkily. Remove ¾ cup sauce and set aside. Broil the Cheese Topping - In a small oven-safe pan, layer a spoonful of reserved sauce, a handful of mozzarella, and a sprinkle of Parmesan. - Broil on the top rack until cheese is melted, browned, and bubbly (1–3 min). - Slide the cheese blanket onto a fried cutlet. Repeat for remaining pieces. Serve - Plate cheesy chicken over the spicy vodka pasta. - Shower with basil and dig in while hot and gooey.
