Vodka Chicken Parm Lasagna
This Vodka Chicken Parm Lasagna stacks crispy breaded chicken cutlets with a velvety vodka-tomato sauce and seasoned ricotta for a hearty Italian-American hybrid that elevates the classic baked pasta.
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This Vodka Chicken Parm Lasagna stacks crispy breaded chicken cutlets with a velvety vodka-tomato sauce and seasoned ricotta for a hearty Italian-American hybrid that elevates the classic baked pasta.
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To make the sauce, heat a large pan over medium heat. Add the diced pancetta and cook until crispy.
Add olive oil, diced onion, and minced garlic. Sauté until the onion is translucent. Stir in dried oregano, red pepper flakes, salt, and pepper.
Add the tomato paste and crushed tomatoes. Stir to combine and let it simmer for 2-3 minutes.
Pour in the vodka and cook for about a minute to let the alcohol burn off.
Reduce heat and stir in the heavy cream until the sauce is smooth and creamy. Set aside.
Prepare the chicken by setting up a dredging station with three shallow dishes: one with seasoned flour, one with whisked eggs, and one with Italian breadcrumbs.
Coat each chicken cutlet first in flour, then dip in the egg, and finally press into the breadcrumbs to coat completely.
In a large skillet, heat vegetable oil over medium heat. Fry the chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Set aside on a wire rack and then slice into bite-sized pieces.
In a mixing bowl, prepare the ricotta filling by combining ricotta cheese, oregano, garlic powder, salt, pepper, and one egg. Mix until well combined.
Preheat your oven to 395°F (200°C). To assemble the lasagna, spread a thin layer of vodka sauce on the bottom of a 9x13-inch baking dish.
Arrange a single layer of cooked lasagna noodles over the sauce.
Spread a layer of the ricotta mixture over the noodles, followed by a layer of the sliced crispy chicken, fresh mozzarella, and a sprinkle of Romano cheese.
Repeat the layers (sauce, noodles, ricotta, chicken, cheeses) two more times, ending with a final layer of cheese on top.
Bake for 30-40 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
Let the lasagna rest for 10 minutes before garnishing with fresh basil and red pepper flakes. Slice and serve.
Store covered in the refrigerator up to 4 days; reheat covered at 350°F until warmed through, about 25 minutes. Freezes up to 3 months—wrap tightly and thaw overnight in the fridge before reheating.
meat mallet or rolling pin (to pound chicken thin) · large skillet or frying pan (for crisping cutlets) · 9x13-inch baking dish
Yes. Assemble completely, cover, and refrigerate up to 24 hours before baking. Add 10–15 minutes to the bake time if baking from cold.
The recipe calls for layering; use no-boil noodles or boil fresh pasta until just al dente, then drain and lay flat before layering to prevent sticking.
Pound chicken thin, dredge in seasoned flour and breadcrumbs, and fry in hot olive oil (around 350°F) until golden on both sides—about 3–4 minutes per side. Drain on paper towels.
Pre-breaded frozen cutlets work; cook according to package directions until golden, then layer as directed. Fresh-fried will taste best.
Use white wine, dry vermouth, or omit entirely and add a pinch of sugar to balance acidity. Vodka's role is to add smoothness and alcohol burn-off.
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