Tonight for dinner, we're making a special one.

Tonight for dinner, we're making a special one. One-pan pastina alla vodka with perfectly crispy chicken cutlets. that's ready in under an hour. Here's my bite. That is perfect. And here's how to make it. First, start with the chicken. So pound it super thin, season it well, then coat it in your seasoned flour, seasoned eggs, and your panko mixture. Once you've breaded all your chicken, fry in your preheated oil in batches until it's super golden and crispy. The actual time will vary depending on the size and thickness of your chicken, so just keep an eye. Remove and hit it with flaky salt while it's still hot. Then clean out the pan and melt your butter and sauté your shallot with a pinch of salt. Add in your Calabrian chilies, oregano, grated garlic, and tomato paste, and let the tomato paste really caramelize before stirring in the pastina. Once the pastina is coated and everything is combined, deglaze with vodka or white wine, which is what I used, then add in your chicken broth, a little pinch of salt, and let the pastina simmer until it's al dente. Add in your cream and let that simmer for a bit to thicken. Then finish with lots of -Parmesan, fresh basil, and a little bit of butter. Give it a taste, make sure it doesn't need any more salt, pepper or Calabrian chili. Then spoon it into bowls and top with your crispy chicken. Finish with more parmesan and fresh basil. Full recipe is waiting for you in my newsletter. Enjoy.