Drunken Chicken Parmesan

Name: Drunken Chicken Parmesan
Total time: 60 min
Yield: 4–6
Ingredients: 2½-3 lbs Boneless, Skinless Chicken Breasts; 2 Shallots Minced; 5 Garlic Cloves Minced; 2 Tbsp Fresh Oregano Minced; 10-12 Fresh Basil Leaves; 1, 28 oz Can San Marzano Whole Tomatoes; ¼ cup Heavy Whipping Cream; 1 cup Vodka; 1 cup Freshly Grated Parmesan Cheese; 1 lb Fresh Mozzarella Cheese; ¼ cup All-Purpose Flour; 3 Large Eggs Beaten; 2 cups Seasoned Bread Crumbs; Vegetable Oil for Frying; 2 Tbsp Extra Virgin Olive Oil Plus Extra for Pan Frying; Kosher Salt to Taste; Coarse Ground Black Pepper to Taste

Breaded chicken topped with vodka tomato sauce, basil, Parmesan and fresh mozzarella, then baked until melted.

Ingredients

2½-3 lbs Boneless, Skinless Chicken Breasts
2 Shallots Minced
5 Garlic Cloves Minced
2 Tbsp Fresh Oregano Minced
10-12 Fresh Basil Leaves
1, 28 oz Can San Marzano Whole Tomatoes
¼ cup Heavy Whipping Cream
1 cup Vodka
1 cup Freshly Grated Parmesan Cheese
1 lb Fresh Mozzarella Cheese
¼ cup All-Purpose Flour
3 Large Eggs Beaten
2 cups Seasoned Bread Crumbs
Vegetable Oil for Frying
2 Tbsp Extra Virgin Olive Oil Plus Extra for Pan Frying
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste

Method

PREPARE: Remove the chicken from the refrigerator 30 minutes before cooking. Preheat the oven to 400°F. Pour the tomatoes into a bowl and crush them by hand into bite-sized pieces.
MAKE THE VODKA SAUCE: Heat 2 Tbsp olive oil in a large sauté pan over medium heat. Cook the garlic and shallots for 2–3 minutes, until the shallots are translucent. Add the vodka and reduce by at least half, about 3 minutes. Stir in the oregano, tomatoes, cream, salt and pepper. Bring to a boil, then remove from the heat and set aside.
PREPARE THE CUTLETS: Halve and butterfly the chicken breasts as needed. Trim excess fat and gently pound each piece in a storage bag to an even thickness. Season both sides with salt and pepper.
BREAD: Set out the flour, eggs and breadcrumbs in separate containers. Season the flour and breadcrumbs. Coat each cutlet in flour, shake off the excess, dip in egg and press into the breadcrumbs. Replenish the breading ingredients if needed, as directed in the source.
PAN-FRY: Combine equal parts olive oil and vegetable oil in a frying pan to a depth of about ½ inch. Heat gradually over medium heat to 325–350°F. Fry the cutlets in batches for 2–2½ minutes per side, until browned. Turn gently with a fork to protect the crust. Let excess oil drip off, then transfer to a sheet pan.
TOP AND BAKE: Divide the vodka sauce and Parmesan among the cutlets. Tear and scatter the basil, then top with torn mozzarella and a small drizzle of olive oil. Bake uncovered for about 10 minutes, until the cheese melts and the thickest part of the chicken reaches at least 165°F.