Pastina alla Vodka with Chicken Cutlets
- Prep
- 20m
- Cook
- 30m
- Total
- 50m
Ingredients
servings
¾ lb chicken tenders, or boneless, skinless chicken breasts, halved horizontally into thin cutlets
Kosher salt and freshly cracked black pepper
1 cup all-purpose flour
2 large eggs, beaten- 1 cup panko breadcrumbs
¼ cup finely grated Parmesan, optional
¼ tsp garlic powder
¼ tsp smoked paprika, optional
Zest of ½ lemon, optional
Neutral oil, such as avocado or grapeseed, or olive oil, for frying
2 tbsp unsalted butter, divided
1 small shallot, finely diced- Kosher salt and freshly cracked black pepper
½ tsp dried oregano, optional
1 to 2 tsp Calabrian chile paste or red pepper flakes, to taste- 2 to 3 garlic cloves, finely grated
4 oz tomato paste- 1 cup acini di pepe
⅓ cup vodka or dry white wine
3 cups low-sodium chicken broth, plus more as needed
¼ to ½ cup heavy cream, to taste- 1 cup finely grated Parmesan, plus more for serving
Fresh basil, for serving
Instructions
- 1If using chicken breasts, slice them in half horizontally to create thin cutlets. Place the cutlets or chicken tenders between two pieces of parchment paper and pound to an even thickness. I like to use the bottom of a heavy pot for this.
- 2Season the chicken generously on both sides with salt, pepper, and the optional garlic powder and smoked paprika.
- 3Set up three shallow bowls. Add the flour to the first and season with salt and pepper. Beat the egg(s) in the second and season lightly with salt and pepper. In the third, combine the panko, Parmesan if using, garlic powder, optional smoked paprika, lemon zest if using, and a pinch of salt and pepper.
- 4Dredge each piece of chicken in the flour, shaking off the excess, then dip into the egg and coat in the panko mixture, pressing gently so the coating adheres.
- 5Heat about ¼ inch of oil in a large skillet over medium heat, until it reaches about 350°F. Fry the chicken in batches until deeply golden and cooked through, about 3 to 4 minutes per side, depending on the size and thickness. Transfer to a wire rack and immediately season with a little salt. Set aside and keep warm in a 200°F oven.
- 6Carefully discard the frying oil and wipe out the skillet. Let the pan cool slightly, then add the butter and set over medium heat.
- 7Add the shallot, season lightly with salt, and cook until softened, about 2 to 3 minutes.
- 8Reduce the heat to low. Stir in the oregano and Calabrian chile paste and cook for about 30 seconds. Add the garlic and cook until fragrant, another 30 seconds.
- 9Increase the heat back to medium. Add the tomato paste and cook, stirring frequently, until it darkens to a deep brick red and begins to caramelize, about 3 to 4 minutes.
- 10Add the dry pastina and stir until thoroughly coated, about 1 minute.
- 11Pour in the vodka or white wine and cook until mostly evaporated, about 1 to 2 minutes.
- 12Add the chicken broth and bring to a gentle simmer. Cook, stirring frequently, until the pastina is al dente and the mixture is creamy, about 10 to 15 minutes. Add more broth as needed if the pasta absorbs the liquid before it is fully cooked.
- 13When the pastina has about 2 minutes of cook time remaining, reduce the heat to low and stir in the heavy cream. Continue cooking until the pasta is tender and the sauce has thickened slightly.
- 14Stir in the Parmesan until melted, smooth, and glossy.
- 15Taste and adjust with salt, pepper, or more Calabrian chile. Add a splash of broth if needed. The pastina should be quite loose and saucy when you take it off the heat, as it will continue to thicken quickly as it sits.
- 16Finish with the freshly torn basil and the remaining 1 tablespoon butter, if using, stirring until melted and glossy. Slice the chicken.
- 17Divide the pastina between two shallow bowls. Top with the crispy chicken and finish with more fresh basil and extra Parmesan.
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