Ingredients
Directions
- 1
Heat a saucier over medium heat until hot, then add olive oil. Add the onions and cook until translucent. Add the garlic and cook until fragrant. Add the vodka then reduce heat to medium-low. Add the cream, chili flakes, olive oil, butter, tomato paste, Parmigiano, and fresh basil. Simmer for 10 minutes, then remove from heat.
- 2
Preheat your cooking oil to 350°F in a Skillet or Deep pan. Slice the chicken into thin cutlets.
- 3
To a plate, add the flour. Combine the panko, minced garlic, Parmigiano, Italian seasoning, salt, and pepper on a second plate and mix well.
- 4
In a small bowl whisk the egg and milk. Then transfer to a third plate.
- 5
Coat the chicken in flour and dust off the excess. Dip the chicken in the wet mix, then coat with the dry mix. Carefully place the chicken in the oil and cook until an internal temperature of 165°F. Remove the chicken from oil then season with @maldonsalt flaked sea salt.
- 6
Bring a large pot of water to boil, then season generously with salt. Cook the pasta until al dente, then save about 1 cup of the pasta water. Drain the remaining water and immediately add the pasta to the sauce. Add pasta water to the sauce as needed to reach a creamy consistency.
- 7
Top with fresh basil and extra Parmigiano.
