Chicken Parmigiana with Penne alla Vodka

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Prepare the vodka sauce by sautéing diced pancetta, onion, and garlic in a pan.

Add vodka and whole plum tomatoes to the pan, followed by cream, salt, and pepper. Simmer to combine flavors.

Prepare the chicken cutlets by dipping thinly sliced chicken breast in a mixture of eggs, milk, parmesan, salt, and pepper.

Coat the chicken in seasoned bread crumbs.

Heat vegetable oil in a pan with halved garlic cloves until infused.

Fry the chicken cutlets until golden brown.

Assemble the dish by layering the fried chicken cutlets with slices of mozzarella cheese on top.

Bake in a 400 degree oven until the cheese is melty.

Toss cooked penne pasta in the vodka sauce and serve the chicken on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens