Chicken Parm with Vodka Sauce 🔥 Crispy golden chicken, creamy vodka sauce, and bubbling mozzarella… the ultimate cozy comfort dinner 🫠 For the cutlets: -3 boneless chicken breasts, butterflied -2 large eggs -1.5 cups panko breadcrumbs (more if needed) -1 cup all-purpose flour (more if needed) -1 cup avocado oil from @Primal Kitchen Foods for frying (or enough to create a shallow 1/2-inch layer). -Flour seasoning: 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, 1 tsp black pepper For the vodka sauce: -2 tbsp butter -7 garlic cloves, minced -1 large shallot, diced -2 tbsp tomato paste -1/3 cup vodka (optional) -1 cup heavy cream (room temp) -Sauce seasoning: 2 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp salt, 1 tsp black pepper, 2 tsp red chili flakes -1/2 cup freshly grated Parmesan -1 cup fresh mozzarella, shredded (for broiling on top) Instructions: 1. In an oven-safe pan, melt butter over medium heat. Add shallots and cook 3–4 minutes until soft. Add garlic and sauce seasonings; cook 1 minute. Add tomato paste and cook 2 minutes until darker. Pour in vodka, simmer 2 minutes, then slowly add cream. Stir in Parmesan and simmer 3–5 minutes until the sauce thickens but stays pourable. Remove from heat. 2. Butterfly the chicken breasts. Cover with plastic wrap and pound to an even 1/4-inch thickness. 3. Set up 3 bowls: seasoned flour, beaten eggs, and panko. Coat each piece of chicken in flour, then egg, then press firmly into panko until fully covered. 4. Heat avocado oil over medium-high. Once hot, fry cutlets 3–4 minutes per side until golden and crispy. Transfer to a rack or paper towels. 5. Preheat oven to broil. Spread the shredded mozzarella in an even layer over the cooled slightly vodka sauce (don’t mix it in). 6. Broil 2–3 minutes, watching closely, until the cheese melts and bubbles.. don’t burn it though. 7. Spoon or pour the cheesy vodka sauce over the fried cutlets. Finish with fresh basil and serve hot. - @recipeincaption