Chicken parm alla vodka

Method

• step 1

  Cut the chicken in half lengthways into four thin fillets, and lay on a board. Cover with baking parchment and bash with a rolling pin to an even thickness. Tip the flour into a shallow dish and season well. Tip the egg into another dish and the breadcrumbs into a third, and mix in the parmesan. Coat each fillet in the flour, dip into the egg, then press into the cheesy breadcrumbs until well covered. Keep the chicken chilled while you make the sauce. Will keep chilled for 24 hrs.

• step 2

  To make the sauce, heat the olive oil in a large frying pan over a low-medium heat. Stir in the onion and a big pinch of salt, and cook for 8-10 mins until soft. Stir in the garlic and chilli flakes and cook for 30 seconds, then add the tomato purée and cook for 2 mins until slightly darkened. Pour in the vodka and bubble for 3 mins, then stir in the passata, oregano, sugar and a splash of red wine vinegar. Season, then simmer for 10-12 mins until thick and rich. Turn the heat down to low and stir through the cream to make a blush-pink sauce. Remove the pan from the heat.

• step 3

  Heat a little sunflower oil in a large frying pan over a medium heat. Fry the chicken for 3 mins each side until deeply golden and crisp (you may need to do this in batches). Transfer the chicken to a baking tray. Cook the pasta in boiling salted water following pack instructions. Reserve a mugful of the water, then drain. Return the pasta to the pan.

• step 4

  Meanwhile, spoon a couple of spoonfuls of sauce over the middle of each chicken fillet, then put a slice of mozzarella on top. Heat the grill to high and grill for 3-4 mins until the cheese is melted and bubbling. Add the remaining sauce to the pasta and toss well over a very low heat, loosening with a splash of the reserved cooking water until glossy and saucy. Divide the pasta between plates, add the chicken parm, then finish with extra parmesan and the basil scattered over, plus plenty of black pepper.