Chicken Parm with Vodka Sauce

1. In an oven-safe pan, melt butter over medium heat. Add shallots and cook 3–4 minutes until soft. Add garlic and sauce seasonings; cook 1 minute. Add tomato paste and cook 2 minutes until darker. Pour in vodka, simmer 2 minutes, then slowly add cream. Stir in Parmesan and simmer 3–5 minutes until the sauce thickens but stays pourable. Remove from heat.
2. Butterfly the chicken breasts. Cover with plastic wrap and pound to an even 1/4-inch thickness.
3. Set up 3 bowls: seasoned flour, beaten eggs, and panko. Coat each piece of chicken in flour, then egg, then press firmly into panko until fully covered.
4. Heat avocado oil over medium-high. Once hot, fry cutlets 3–4 minutes per side until golden and crispy. Transfer to a rack or paper towels.
5. Preheat oven to broil. Spread the shredded mozzarella in an even layer over the cooled slightly vodka sauce (don’t mix it in).
6. Broil 2–3 minutes, watching closely, until the cheese melts and bubbles.. don’t burn it though.
7. Spoon or pour the cheesy vodka sauce over the fried cutlets. Finish with fresh basil and serve hot. Enjoy!