One-Pan Pastina alla Vodka with Crispy Chicken Cutlets
One-Pan Pastina alla Vodka with Crispy Chicken Cutlets
Ingredients
For the Crispy Chicken Cutlets
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup vegetable oil, or other neutral oil, for frying
For the One-Pan Pastina alla Vodka
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 1 can crushed tomatoes, 28 ounce
- 3 cups chicken broth, low sodium
- 1/2 cup heavy cream
- 1 1/2 cups pastina
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare the chicken cutlets: Set up a breading station. In a shallow dish, add the all-purpose flour. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
⏱️ 5 min
- 2
Season the pounded chicken breasts lightly with salt and pepper. Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip in the beaten egg, allowing excess to drip off. Finally, coat thoroughly in the Panko mixture, pressing gently to adhere.
⏱️ 5 min
- 3
Heat the vegetable oil in a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat until shimmering, about 350°F (175°C). Carefully place 1-2 cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C).
⏱️ 10 min•🌡️ 350
- 4
Transfer the cooked cutlets to a wire rack set over a baking sheet to drain excess oil. Keep warm in a low oven (around 200°F / 93°C) while you prepare the pastina, or cover loosely with foil.
⏱️ 2 min•🌡️ 200
- 5
Prepare the pastina alla vodka: In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 6
Add the minced garlic and tomato paste to the skillet. Cook, stirring constantly, for 2-3 minutes, until the tomato paste darkens slightly and becomes fragrant.
⏱️ 3 min
- 7
Pour in the vodka and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the vodka has mostly evaporated, about 2-3 minutes.
⏱️ 3 min
- 8
Stir in the crushed tomatoes, chicken broth, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and optional red pepper flakes. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 9
Add the pastina to the simmering sauce. Stir well to combine. Reduce the heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally, until the pastina is al dente and most of the liquid has been absorbed. If the pastina absorbs too much liquid too quickly, add a splash more broth or water.
⏱️ 10 min
- 10
Remove the skillet from the heat. Stir in the heavy cream and 1/2 cup grated Parmesan cheese until well combined and creamy. Taste and adjust seasoning as needed.
⏱️ 3 min
- 11
To serve, divide the pastina alla vodka among bowls. Top each serving with a crispy chicken cutlet. Garnish with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Pastina alla Vodka with Crispy Chicken Cutlets
For the Crispy Chicken Cutlets
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup vegetable oil, or other neutral oil, for frying
For the One-Pan Pastina alla Vodka
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 1 can crushed tomatoes, 28 ounce
- 3 cups chicken broth, low sodium
- 1/2 cup heavy cream
- 1 1/2 cups pastina
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare the chicken cutlets: Set up a breading station. In a shallow dish, add the all-purpose flour. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
⏱️ 5 min - 2
Season the pounded chicken breasts lightly with salt and pepper. Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip in the beaten egg, allowing excess to drip off. Finally, coat thoroughly in the Panko mixture, pressing gently to adhere.
⏱️ 5 min - 3
Heat the vegetable oil in a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat until shimmering, about 350°F (175°C). Carefully place 1-2 cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F / 74°C).
⏱️ 10 min•🌡️ 350 - 4
Transfer the cooked cutlets to a wire rack set over a baking sheet to drain excess oil. Keep warm in a low oven (around 200°F / 93°C) while you prepare the pastina, or cover loosely with foil.
⏱️ 2 min•🌡️ 200 - 5
Prepare the pastina alla vodka: In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 6
Add the minced garlic and tomato paste to the skillet. Cook, stirring constantly, for 2-3 minutes, until the tomato paste darkens slightly and becomes fragrant.
⏱️ 3 min - 7
Pour in the vodka and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the vodka has mostly evaporated, about 2-3 minutes.
⏱️ 3 min - 8
Stir in the crushed tomatoes, chicken broth, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and optional red pepper flakes. Bring the mixture to a gentle simmer.
⏱️ 2 min - 9
Add the pastina to the simmering sauce. Stir well to combine. Reduce the heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally, until the pastina is al dente and most of the liquid has been absorbed. If the pastina absorbs too much liquid too quickly, add a splash more broth or water.
⏱️ 10 min - 10
Remove the skillet from the heat. Stir in the heavy cream and 1/2 cup grated Parmesan cheese until well combined and creamy. Taste and adjust seasoning as needed.
⏱️ 3 min - 11
To serve, divide the pastina alla vodka among bowls. Top each serving with a crispy chicken cutlet. Garnish with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 2 min