Spicy Vodka Chicken Parmesan is made with sliced bottled hot cherry peppers, vodka sauce, fresh mozzarella cheese and breaded chicken cutlets. Bake or in an air fryer!
Spicy Vodka Chicken Parmesan
My grilled chicken parmesan is always a hit! (Air Fryer Chicken Parmesan and Instant Pot versions are also available. A delicious addition to my chicken breast recipe! At Tommy’s request, I make it for dinner every few weeks. He loves this dish! Hot Cherry Peppers If you like hot cherry peppers, you also have this chicken breast and hot cherry pepper recipe.
spicy vodka chicken parmesan ingredients
- Vodka sauce: You can use homemade or store-bought – I prefer Whole Foods 365 Vodka Sauce It has less fat than many other bottled brands.
- Chicken breast: Cut 2 8-ounce chicken breasts in half lengthwise to make 4 thin cutlets.
- salt season the chicken
- egg Coat the chicken so that the bread crumbs stick
- Bread crumbs: Use seasoned bread crumbs. My favorite brand is 4C. If you only have regular, add your own Italian seasonings like dried herbs, onion powder, and garlic powder.
- Mozzarella: Purchase 4 ounces of fresh mozzarella cheese and slice it into 4 pieces.
- Spicy Cherry Pepper: i like these bottled hot cherry peppers.
How to make vodka chicken parmesan
- Preparation: Heat the vodka sauce in the microwave or on the stove, adding a little water if it is too thick.
- Dredging station: Whisk 1 egg on a plate and top with bread crumbs on another plate. Put the chicken cutlet in the egg and then the bread crumbs.
- air fryer: Spray chicken on both sides with oil and deep-fry at 400°F for 7-8 minutes, turning halfway through. Spoon the vodka sauce over the cutlets, top with 1/2 cherry pepper and 1 ounce mozzarella, and sprinkle with the remaining pepper. Fry for 2 minutes.
- oven: Line a sheet pan with foil and preheat oven to 450°F. Bake the breaded chicken for 20-25 minutes, remove the pan from the oven, and top the cutlets according to the instructions above. Bake for another 5 minutes.
Chicken parmesan with vodka sauce
Serve this chicken parmesan with vodka sauce topped pasta, zucchini noodles, or butternut squash. It’s also delicious with roasted vegetables, sautéed spinach, and a large salad.
variation
- cheese: Use shredded mozzarella instead of fresh mozzarella.
- sauce: Use marinara instead of vodka sauce.
More Parmesan recipes you’ll love:
Spicy Vodka Chicken Parmesan
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Spicy Vodka Chicken Parmesan is made with sliced bottled hot cherry peppers, vodka sauce, fresh mozzarella cheese and breaded chicken cutlets. Bake them or air fry them!
- ¾ cup vodka sauce, With 365 jars of vodka sauce
- olive oil spray
- 2 8 oz boneless chicken breast, 4 halves lengthwise (16 oz total)
- 1 tea spoon kosher salt
- 1 big egg
- 1 cup seasoned bread crumbs, i like 4C
- Four slice fresh mozzarella cheese, 4 oz total
- 1/2 cup hot cherry pepper sliced
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Heat the vodka sauce and thin it with a little water if it is too thick.
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Lightly tap the thicker side of the chicken to make it thinner. Season with salt and pepper.
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Add eggs and bread crumbs in that order and beat well with the back of a fork.
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Shake and transfer to an air fryer basket or oven. Repeat with remaining cutlets.
Air fryer method:
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Spray chicken on both sides with oil and fry in air fryer at 400F for 7-8 minutes, flipping halfway through if necessary.
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Spoon the vodka sauce over the cutlets and top with half of the cherry pepper.
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Top each cutlet with 1 ounce of mozzarella and sprinkle with the remaining spicy cherry pepper. Fry in a 300F oven until cheese is melted and chicken is cooked through, about 1-2 minutes. while it’s hot.
Oven method:
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Place the foil on the sheet pan. Preheat her oven to 450F.
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Bake for 20-25 minutes, until the center is browned. No need to turn.
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Spoon the vodka sauce over the cutlets and top with half of the cherry pepper.
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Top each cutlet with 1 ounce of mozzarella and sprinkle with the remaining spicy cherry pepper.
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Bake until cheese is melted and chicken is cooked through, about 5 minutes. while it’s hot.
Serving: 1Sauce cutlet, calorie: 386kcal, carbohydrate: 25.5g, protein: 39g, thick: 14g, saturated fat: 6g, cholesterol: 154mg, sodium: 1456.5mg, fiber: 3g, sugar: Fourg
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