Vodka Chicken Parm

Preparation

1) Start with the vodka sauce. Heat the olive oil in a saucepan over medium heat, add the onion and cook until softened, then add the garlic and cook for another minute, add the vodka and let it reduce for 2 to 3 minutes, then add the tomatoes, oregano, basil, salt and pepper. Simmer for about 20 minutes, stirring in the heavy cream during the last 5 minutes.

2) Meanwhile, prepare the chicken. If using the larger 10 oz breasts, butterfly them to make 2 big cutlets, cover with plastic wrap and pound until evenly thin. Season both sides with salt and pepper.

3) Set up three shallow bowls, one with flour, one with the eggs beaten with a splash of milk and some parm, salt and pepper, and one with the panko, regular breadcrumbs and a generous amount of parm, salt and pepper. Dredge each cutlet in flour, dip in the egg mixture, then coat well in the breadcrumb mixture, let them sit for a few minutes for the breading to adhere.

4) Heat about 1/2 inch of frying oil in a large skillet over medium-high heat, fry the cutlets until deeply golden and crispy on both sides and cooked through, then transfer to a wire rack to drain.

5) To keep the chicken extra crispy, add a layer of vodka sauce to a sizzle plate or small oven safe pan, top with sharp provolone and then pop under the broiler until melted and bubbly.

6) Slide the bubbling sauce and melted cheese directly onto each crispy cutlet, finish with fresh basil and extra parm and serve right away.

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