For today’s Sunday supper, I decided to put the decision in your hands. I posted a poll on my stories and had you vote between pastina alla vodka with crispy chicken cutlets, summer Italian wedding soup with chicken + zucchini meatballs, McGriddles, and homemade Hamburger Helper.
And this one won.
I get why! Creamy vodka sauce is already hard to beat, but swapping the usual pasta for tiny pastina and topping it with golden, crispy chicken cutlets makes it even better.
Although, technically, I guess mine should be called pastina alla no-vodka, because I made it with white wine. Some people even use gin, so really, use what you have.
It’s comforting, saucy, and comes together in less than an hour, all in one skillet. Basically, everything I want from Sunday supper and, selfishly, the recipe I was hoping would win.
Cook the tomato paste until it darkens. That’s where a lot of the richness comes from.
Don’t overcrowd the chicken. Fry in batches so the coating actually gets crisp instead of steaming.
Grate the Parmesan finely so it melts smoothly into the pastina instead of clumping.
Add the cream and Parmesan over low heat so the sauce stays glossy.
Slice the chicken right before serving so it stays juicy and crisp.
Serves: 2 to 3
Prep Time: 20 minutes
Cook Time: 30 minutes
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.