Chicken Parm in Vodka Sauce | Cookin' in Brooklyn with Danny Milano

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella has less fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds a lighter texture.

Preheat the oven to 350 degrees.

Beat the eggs in a bowl.

Dip the chicken cutlets into the beaten eggs, then coat them with bread crumbs.

Heat cooking oil in a pan and place the breaded chicken cutlets into the hot oil to fry until fully cooked.

Remove the cooked chicken cutlets and place them on a paper towel to absorb excess grease.

In a separate pan, melt butter and add the tomato sauce, stirring to combine.

Pour in vodka and mix well with the sauce.

Add heavy cream to the vodka sauce and let it cook for a few minutes.

Cut fresh mozzarella into pieces.

Spread some vodka sauce on a tray, then place the chicken cutlets on top.

Pour more vodka sauce over the chicken, leaving some exposed.

Top with fresh mozzarella pieces.

Place the tray in the oven until the mozzarella melts.

Remove from the oven and garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens