My favorite home-cooked comfort food meal – Pasta Vodka and Chicken Cutlet #EasterMeals #CBias

 

This weekend, we enjoyed one of my favorite dishes in the whole world… Pasta Vodka with Fried Chicken Cutlets! I even surprised myself when I sunk my teeth into this, and asked myself why I didn’t make this more often. Remember that Ecce Panis bread I talked about the other day? I slathered a little bit of garlic butter on the leftover pieces, and it made for some awesome garlic bread to go with it. Mmmmm!

Above all else, the best part about having this as a meal is the leftovers! Leftover chicken cutlets make the perfect blank canvases for sandwiches.

Another yummy meal – a chicken cutlet with melted cheese on top of leftover Ecce Panis bread.. My mouth is just watering! You can view the whole shopping trip here on google+

If you’ve never heard of Ecce Panis bread, check em out on facebook here!

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Wanna know how I made it?

5.0 from 1 reviews

Penne Vodka & Chicken Cutlet
Author: 
Recipe type: Main
 

Ingredients
  • 1 Pkg chicken breast
  • 2 Cups of buttermilk
  • 2 Cups of flour
  • 2 Cups of Italian style breadcrumbs
  • 3 eggs
  • Salt
  • Pepper
  • Canola oil for frying
  • 1 Pkg Penne Pasta
  • 1 Can of San Marzano Tomatoes
  • 2 Tbspn Olive Oil
  • 2 Tbspn Butter
  • 1 Garlic clove, minced
  • 1 cup vodka
  • 1 cup chicken stock
  • ½ cup cream
  • Salt
  • Pepper

Instructions
  1. {Penne Vodla} In a large saucepan, sauté the minced garlic in the butter and olive oil. Add in vodka and let it cook down at med/high for 2-3 minutes. Blend up the contents of the tomatoes in the blender and add it in the pan, add chicken stock. Let it bubble and cook, add in cream. Salt & pepper to taste. Add in cooked pasta to the sauce and mix. Garnish with basil and serve. Enjoy! {Chicken Cutlet} Cut and trim each chicken breast and butterfly it. Cut into smaller thin slices suitable to bang it lightly with the meat tenderizer. Tenderize each piece and place in the buttermilk.Let it rest for a few hours up to overnight. When ready, make a bowl for each ingredient – flour, egg and breadcrumbs. Season each bowl with salt and pepper. Pull chicken from buttermilk, then in flour, then egg, and finally the breadcrumbs. Fry in canola oil and drain on a paper towel.

First, I cut up my chicken

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I cut through the thick part of the chicken breast to make 2 thin slivers of meat.

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I divided each of those 2 pieces in half also.

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Ever play whack-a-mole?

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Now it’s ready to soak in the buttermilk!

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I got all my breading stations ready.. Starting with the chicken in the buttermilk, flour, egg and finally breadcrumbs. I put an empty plate on the end so I have a place for the breaded pieces, until I cook them.

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Getting a coat of breadcrumbs!

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Cooking in canola oil, on medium-high.

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Once I got my chicken all fried up, I let it sit and drain on the paper towels until I could get my pasta ready. I did my best to keep it warm by tin-foiling it until it was time to eat.

Believe it or not, the pasta part was easy!

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I started with the butter, olive oil and garlic and let that melt over medium-high for 2-3 min. Add 1 cup of vodka and let it cook down for a few minutes.

I used my favorite tomatoes! Blend it up in the blender and add it to the saucepan.

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Add the chicken stock and let it cook. Add in cream and when it begins to bubble, add the cooked pasta and mix it up!

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Don’t forget to have some cooked pasta ready to mix in when the sauce is ready!

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Mmmmm, It’s ready!!

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This shop has been compensated as part of a social shopper insights study for Collective Bias #CBias. All opinions are 100% my own.

Jayna

Hi, I’m Jayna, a Wylie mom blogger living near Plano, Texas. I’m a Dessert love & recipe maker. Mom to a rowdy little boy. Coffee lover. Beloved wife and creator of Bellabyte Design Studio. Connect with me, I’d love to hear from you!

Jayna

Jayna

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Comments

  1. Num that looks totally great!

  2. I love chicken cutlets! I’ve never thought to put them on bread though…that looks delicious!

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