Happy Valentines Day ! It’s going to be a cold, hopefully rainy night in the desert so this is what is on my menu for dinner tonight! A simple Vodka Pasta with crispy chicken cutlets, green salad and some cream puffs for dessert.
Here is a simple Vodka Pasta recipe – taken from my aunt Tracey Lorang in South Dakota
1 T. olive oil
1 T. butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken broth
1 – 32oz. can crushed tomatoes
salt and pepper to taste
16 oz. penne rigate
1/2 cup heavy whipping cream
20 basil leaves, shredded
Heat a large skillet over med. heat. Add oil, butter, garlic and shallots. Gently saute shallots for 3-5 minutes to develop their sweetness. Add vodka to pan. Reduce the vodka by half over the heat; this will take 2-3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble and reduce heat to a simmer. Season with salt and pepper. While sauce simmers, cook pasta in salted boiling water until cooked al dente. Stir cream into sauce. When sauce returns to a bubble, remove from heat. Drain pasta. Toss the hot pasta with sauce and basil leaves.
CRISPY PANKO CHICKEN CUTLETS – adapted from www.food.com
Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.
Cheers! (Don’t forget the vino