This Should be EVERYWHERE! Vodka Parmigiana

Video Description

Recipe at the bottom 👇 MY NEW BOOK – https://firetofork.net/product/iifire-ii-fork-book/ Merch: https://www.firetofork.net/shop The gear I use – https://www.firetofork.net/gear Patreon - https://www.patreon.com/firetofork Second channel - https://www.youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w I’m most active on Instagram @firetofork I’m also on Facebook - https://www.facebook.com/firetofork Recipe: Serves 2, 20 min prep, 45 min total Ingredients: • 1 skin on chicken breast • 1 cup of panko crumbs • Plain flour • 2 eggs • 2 tsp Italian herbs seasoning • Parmesan Cheese • 1 cup of mozzarella cheese • 1 small onion, diced • 3 tbspn EVOO • 2 large cloves of garlic, diced • 150g tomato paste • 400g tin of diced tomatoes • 60ml vodka • 100ml water • 150ml cream • 100g parmesan, grated • (optional, but recommended) chilli flakes. Directions: • Before starting the sauce, butterfly the breast and cover it in plastic wrap, then pretend you’re in a bar fight and beat the chicken with the vodka bottle until it’s a consistent thickness (around 8mm), then season it with salt and leave it to rest while you make the sauce. • To make the sauce, fry the onion in a pan or wok in the olive oil on a low/medium heat for around 3 minutes, or until the onion is fragrant and becoming translucent. Then add the garlic and stir for another 2 minutes. • Add in the tomato paste and fry on medium heat for 3 minutes or until it smells cooked. • Add the vodka and stir for 1 min, then the water. Stir every 5 minutes for around 25-30 min or until it all smells cooked and reduced to a thick consistency. • Once reduced add the cream, combine and simmer for another 1-2 min. • Remove from the heat while you prepare the chicken. • Fill the 2nd pan with oil around 1cm deep and put it on the heat while you crumb the chicken. • To crumb the chicken, dust it in flour, then beat the eggs in a bowl and coat the chicken in eggwash. • Combine the panko crumbs with grated parmesan with a ratio of 1 cup of panko to ½ cup of parmesan, adding in the Italian herbs too. Place this in a bag and put the chicken in and massage it so it’s thoroughly coated – leave it in the bag until the oil is 180deg. • Fry the chicken in the oil until golden brown, flipping every 3-4 min. • Add the bocconcini and ¼ cup of parmesan to the sauce and heat on high heat for 3min, then scoop out the cheese and some sauce and lay it on top of the crispy chicken. Gear: • 2x pans or woks