Penne Alla Vodka With Crispy Chicken
Penne alla vodka is one of my favorite pasta dishes, and pasta is one of my favorite weekday meals. It’s quick, delicious, and can be very nutritious if you make sure to add plenty of protein and veggies.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil
- 16 oz dry penne pasta
- 1 medium onion (about 300g, diced (optional))
- 2 cloves garlic (minced (optional))
- 2 24 oz. jars Victoria’s Vodka Sauce
- 1 ½ lb thinly cut chicken breast (almost 1kg)
- 2 eggs (beaten)
- ½ cup flour (about 64g)
- 1 tsp italian seasoning
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 2 cups panko bread crumbs (about 160g)
- 5 tbsp vegetable oil
Instructions
- 1
Cook the penne pasta according to package instructions. Reserve 1 cup of the starchy pasta water before draining.
- 2
In a large saucepan, saute the onion in 2 tbsp of olive oil until tender and translucent. Add the the garlic and cook for 30 more seconds.
- 3
Add two jars of Victoria's Vodka Sauce and simmer for 5 minutes.
- 4
Add the drained penne and stir thoroughly. If it is too thick, add some reserved pasta water to loosen the sauce.
- 5
Mix the flour with italian seasoning, salt, pepper and garlic powder and set aside.
- 6
Dip the chicken cutlets in the flour mixture.
- 7
Dip the floured cutlets in the beaten eggs. Make sure they are fully coated in egg with no dry spots.
- 8
Dip the egged chicken cutlet in panko breadcrumbs. Use your hands to pat the breadcrumbs into the cutlet and make sure that there is a nice even layer of coating.
- 9
In a large saucepan, heat 5 tbsp of vegetable oil over medium high heat. Cook the cutlets, flipping once, until both sides are golden brown. This will take about 2-3 minutes on each side, depending on how thinly they are cut.