crispy chicken cutlets with vodka sauce
crispy chicken cutlets with vodka sauce, fried prosciutto and basil finished with basil oil
Servings: 4 people
Ingredients
- 4 chicken breasts boneless and skinless
- 6 slices of prosciutto
- fresh basil leaves
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 tbs tomato paste
- 1/3 cup vodka
- 1/2 cup passata
- salt and pepper
- 1 tsp red chili flakes
- 1/2 cup heavy cream
- 2 eggs
- 1 1/2 cups Italian breadcrumbs
- 1 cup mozzarella shredded
- vegetable oil for frying
garnish
- basil oil
Instructions
- Heat vegetable oil in a large cast iron skillet about 1 1/2 inch up the edges of the pan.
- Pound the chicken breasts down to an even thickness, about 1 inch.
- In a bowl add the eggs and whisk, in a separate shallow bowl add the breadcrumbs.
- Dredge the chicken in the eggs and then into the breadcrumbs ensuring both sides are fully coated. Set aside.
- Once the oil is hot, add the prosciutto and basil leaves. Fry until crispy about 2-3 minutes. Set aside onto paper towel.
- Add a little bit more oil if needed to the pan. There should be enough oil to shallow fry the chicken.
- Fry the chicken in the same pan until crispy and golden. About 3-4 minutes a side. Flip once the bottom begins to crispy and brown. Remove chicken and set aside.
- To make the sauce: in the same pan add the onions and sauté until softened and translucent.
- once the onions are soft, add the garlic stirring for an additional minute. Add the tomato paste and vodka to the pan. Cook over medium heat until most of the vodka cooks down and begins to thicken.
- stir in the tomato sauce and season with salt, pepper and chili flakes. Pour in the heavy cream and reduce to simmer until thickened. Once the sauce is nice and thick its ready to serve.
- To serve, spoon some of the sauce onto each plate, place a chicken cutlet overtop the sauce and pour more sauce overtop. Top with some shredded mozzarella, fried basil and fried prosciutto.
- Finish it off with some basil oil and lemon wedge. Enjoy!