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Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Active Time:25 minsTotal Time:45 minsServings:4 servingsJump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:4 servings
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4 servings
Servings:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsVodka Sauce2tablespoonsunsalted butter1cupchoppedyellow onion1 1/2tablespoonsthinly slicedgarlic1(6-ounce) canunsalted tomato paste1(14-ounce) canno-salt-added whole peeled plum tomatoes, undrained and crushed with hands1cupheavy cream1/4cupvodkaChickenCooking spray1cupwhole-wheat panko breadcrumbs6tablespoonsgrated Parmesan cheese, divided1tablespoonsalt-free Italian seasoning, such as Mrs. Dash1/2teaspooncrushed red pepper1largeegg4(4-ounce)chicken cutlets, pounded 1/4-inch-thick1cupshredded low-moisture part-skim mozzarella cheese1/8teaspoonsaltChopped fresh flat-leaf parsleyfor garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
Vodka Sauce
2tablespoonsunsalted butter
1cupchoppedyellow onion
1 1/2tablespoonsthinly slicedgarlic
1(6-ounce) canunsalted tomato paste
1(14-ounce) canno-salt-added whole peeled plum tomatoes, undrained and crushed with hands
1cupheavy cream
1/4cupvodka
Chicken
Cooking spray
1cupwhole-wheat panko breadcrumbs
6tablespoonsgrated Parmesan cheese, divided
1tablespoonsalt-free Italian seasoning, such as Mrs. Dash
1/2teaspooncrushed red pepper
1largeegg
4(4-ounce)chicken cutlets, pounded 1/4-inch-thick
1cupshredded low-moisture part-skim mozzarella cheese
1/8teaspoonsalt
Chopped fresh flat-leaf parsleyfor garnish (optional)
DirectionsTo prepare vodka sauce:Melt butter in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until the onion is very soft but not browned, about 8 minutes. Add tomato paste; cook, stirring constantly, until fragrant and thick, about 2 minutes. Stir in undrained, crushed tomatoes. Bring to a simmer over medium heat; cook, stirring often, until slightly thickened, about 7 minutes.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine KeelyStir in cream. Add vodka and bring to a gentle simmer over medium heat. Remove from heat. Using an immersion blender, process until smooth, if desired. Set aside 1 cup sauce. (Save the remaining sauce for another use.)Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine KeelyTo prepare chicken:Position rack in top third of oven; preheat to 450°F. Line a large rimmed baking sheet with foil; lightly coat the foil with cooking spray.Stir panko, 4 tablespoons Parmesan, Italian seasoning and crushed red pepper together in a shallow bowl. Lightly beat egg in another shallow bowl. Dip 1 chicken cutlet in the egg, allowing excess to drip off. Dredge in the panko mixture, pressing to adhere; transfer to the prepared baking sheet. Repeat with the remaining chicken cutlets, egg and panko mixture. (Discard any remaining egg and panko mixture.) Lightly coat the breaded chicken with cooking spray. Bake until a thermometer inserted into the thickest part of the chicken registers 165°F, about 15 minutes.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine KeelyRemove the chicken from the oven; increase oven temperature to broil. Top the cutlets with the reserved sauce, mozzarella and the remaining 2 tablespoons Parmesan. Broil until the cheese is melted and bubbling, about 2 minutes. Sprinkle with salt. Garnish with parsley, if desired.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine KeelyTo make aheadPrepare vodka sauce (Steps 1–3) and refrigerate in an airtight container for up to 1 week, or let cool completely and freeze for up to 3 months.EatingWell.com, November 2023
Directions
To prepare vodka sauce:Melt butter in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until the onion is very soft but not browned, about 8 minutes. Add tomato paste; cook, stirring constantly, until fragrant and thick, about 2 minutes. Stir in undrained, crushed tomatoes. Bring to a simmer over medium heat; cook, stirring often, until slightly thickened, about 7 minutes.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine KeelyStir in cream. Add vodka and bring to a gentle simmer over medium heat. Remove from heat. Using an immersion blender, process until smooth, if desired. Set aside 1 cup sauce. (Save the remaining sauce for another use.)Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine KeelyTo prepare chicken:Position rack in top third of oven; preheat to 450°F. Line a large rimmed baking sheet with foil; lightly coat the foil with cooking spray.Stir panko, 4 tablespoons Parmesan, Italian seasoning and crushed red pepper together in a shallow bowl. Lightly beat egg in another shallow bowl. Dip 1 chicken cutlet in the egg, allowing excess to drip off. Dredge in the panko mixture, pressing to adhere; transfer to the prepared baking sheet. Repeat with the remaining chicken cutlets, egg and panko mixture. (Discard any remaining egg and panko mixture.) Lightly coat the breaded chicken with cooking spray. Bake until a thermometer inserted into the thickest part of the chicken registers 165°F, about 15 minutes.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine KeelyRemove the chicken from the oven; increase oven temperature to broil. Top the cutlets with the reserved sauce, mozzarella and the remaining 2 tablespoons Parmesan. Broil until the cheese is melted and bubbling, about 2 minutes. Sprinkle with salt. Garnish with parsley, if desired.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine KeelyTo make aheadPrepare vodka sauce (Steps 1–3) and refrigerate in an airtight container for up to 1 week, or let cool completely and freeze for up to 3 months.
To prepare vodka sauce:Melt butter in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until the onion is very soft but not browned, about 8 minutes. Add tomato paste; cook, stirring constantly, until fragrant and thick, about 2 minutes. Stir in undrained, crushed tomatoes. Bring to a simmer over medium heat; cook, stirring often, until slightly thickened, about 7 minutes.
Stir in cream. Add vodka and bring to a gentle simmer over medium heat. Remove from heat. Using an immersion blender, process until smooth, if desired. Set aside 1 cup sauce. (Save the remaining sauce for another use.)
To prepare chicken:Position rack in top third of oven; preheat to 450°F. Line a large rimmed baking sheet with foil; lightly coat the foil with cooking spray.
Stir panko, 4 tablespoons Parmesan, Italian seasoning and crushed red pepper together in a shallow bowl. Lightly beat egg in another shallow bowl. Dip 1 chicken cutlet in the egg, allowing excess to drip off. Dredge in the panko mixture, pressing to adhere; transfer to the prepared baking sheet. Repeat with the remaining chicken cutlets, egg and panko mixture. (Discard any remaining egg and panko mixture.) Lightly coat the breaded chicken with cooking spray. Bake until a thermometer inserted into the thickest part of the chicken registers 165°F, about 15 minutes.
Remove the chicken from the oven; increase oven temperature to broil. Top the cutlets with the reserved sauce, mozzarella and the remaining 2 tablespoons Parmesan. Broil until the cheese is melted and bubbling, about 2 minutes. Sprinkle with salt. Garnish with parsley, if desired.
To make aheadPrepare vodka sauce (Steps 1–3) and refrigerate in an airtight container for up to 1 week, or let cool completely and freeze for up to 3 months.
To make ahead
Prepare vodka sauce (Steps 1–3) and refrigerate in an airtight container for up to 1 week, or let cool completely and freeze for up to 3 months.
EatingWell.com, November 2023
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Nutrition Facts(per serving)848Calories47gFat53gCarbs47gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
