Chicken Parmy with Vodka Pasta

ingredients

Parmy sauce

• ½ brown onion, diced
• 2 garlic cloves, diced
• 1 x 400g can crushed tomatoes
• 1 tbsp tomato paste
• Salt, pepper, dried oregano and chilli flakes, to season
• Olive oil, for cooking

Chicken schnitzel

• 2 chicken breasts, sliced in half horizontally
• 2 eggs, whisked
• 200g (1½ cups) panko crumbs
• Salt, pepper, dried oregano and paprika, to season
• Oil, for frying

Vodka pasta

• Pasta of your choice
• 2 shallots, finely diced
• 1 tbsp butter
• Drizzle of olive oil
• 3 garlic cloves, finely diced
• 4 tbsp tomato paste
• 330ml thickened cream
• Parmesan cheese, as much as your heart desires
• Salt, pepper and chilli flakes, to season
• 1 shot vodka (optional)

method

Parmy sauce

1. Cook the onion in a small pan with olive oil and season with salt, pepper, oregano and chilli. Add the garlic, tomato paste and crushed tomatoes and cook until thickened.

Schnitzel

1. Season the panko crumbs with salt, pepper, oregano and paprika. Dip each piece of chicken into the egg, then into the crumb mixture, using your knuckles to really press the crumb in.
2. Shallow fry the chicken in oil for 3-4 minutes each side, until golden and cooked through.

Vodka pasta

1. Cook the pasta until ¾ of the way cooked, reserving a ladle of pasta water.
2. Meanwhile, add the shallots to a pan with the butter and olive oil. Add the garlic, salt, pepper and chilli flakes and cook until softened.
3. Add the tomato paste (and vodka, if using) and cook for another 2 minutes.
4. Add the cream and parmesan and cook on low for 20 minutes.
5. Add the pasta and a ladle of pasta water and cook until the pasta is fully cooked.

To assemble

1. Top the schnitzels with parmy sauce and cheese and grill until melted. Serve on top of the vodka pasta.