Description
This easy Chicken Parmesan with Vodka Sauce is made with sliced jarred hot cherry peppers, vodka sauce, fresh mozzarella, and breaded chicken cutlets. Baked or air fryer!
Yield: 4servings | Serving Size: 1cutlet with sauce
Ingredients
¾cupvodka sauce, I used 365 jarred vodka sauce
olive oil spray
28-ounceboneless chicken breasts, halved lengthwise to make 4 (16 oz total)
1teaspoonkosher salt
1largeegg
1cupseasoned breadcrumbs, I like 4C
4slicesfresh mozzarella cheese, 4 ounces total
1/2cupsliced hot jarred cherry peppers
Instructions
- Heat the vodka sauce and add a little water to thin if it’s too thick.
Pound the thicker end of the chicken lightly to make thinner. Season with salt and pepper.
Place in the egg, then into the breadcrumbs and pat well with the back of a fork.
- Shake and transfer to the air fryer basket or oven. Repeat with remaining cutlets.
Air Fryer Method:
- Spray both sides of the chicken with oil then air fryer 400F 7 to 8 minutes, turning halfway, in batches as needed.
Spoon the vodka sauce over the cutlets then top with half of the cherry peppers.
Top each cutlet with 1 ounce mozzarella, then sprinkle with remaining spicy cherry peppers. Air fry 300F until the cheese melts and the chicken is cooked through, about 1 to 2 minutes. Serve hot.
Oven Method:
- Place foil on a sheet pan. Preheat oven to 450F.
- Bake 20 to 25 minutes, until golden and cooked through in the center. No need to turn.
Spoon the vodka sauce over the cutlets then top with half of the cherry peppers.
Top each cutlet with 1 ounce mozzarella, then sprinkle with remaining spicy cherry peppers.
- Bake until the cheese melts and the chicken is cooked through, about 5 minutes. Serve hot.
Last Step:
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