Pastina à la Vodka with Crispy Chicken Cutlets
Creamy pastina in a tomato-vodka-style sauce made with white wine, finished with cream and Parmesan, and served with golden crispy chicken cutlets.
Original Recipe
Pastina alla Vodka with Crispy Chicken Cutlets - by Claire
Ingredients
- pastina (tiny pasta)
- tomato paste
- vodka or white wine (or gin)
- heavy cream
- Parmesan cheese, finely grated
- chicken cutlets (thin)
- all-purpose flour (for dredging)
- egg (for coating)
- breadcrumbs (for coating)
- oil for frying (vegetable or olive oil)
- salt
- black pepper
Instructions
- Season chicken cutlets with salt and pepper, then dredge in flour, dip in beaten egg, and coat with breadcrumbs.
- Heat oil in a skillet over medium-high heat. Fry the breaded chicken cutlets in batches without overcrowding until golden and crisp on both sides; transfer to a rack or paper towel-lined plate and keep warm.
- In the same skillet (add a bit more oil if needed), add tomato paste and cook, stirring, until it darkens and deepens in color to develop richness.
- Deglaze the skillet with vodka or white wine (or gin), scraping up any browned bits; let the alcohol reduce slightly.
- Stir in the pastina and enough liquid (water or stock) to cook it according to package directions; simmer until pastina is tender and sauce has thickened.
- Lower the heat and add the cream, stirring, then add the finely grated Parmesan and stir until the sauce is glossy and smooth. Adjust seasoning with salt and pepper.
- Slice the chicken cutlets just before serving so they stay juicy and crisp.
- Serve pastina topped with sliced crispy chicken cutlets and an extra sprinkle of grated Parmesan.