Ingredients
- ¾ cup vodka sauce
- Olive oil spray
- 2 8-ounce boneless chicken breasts, halved lengthwise to make 4
- 1 teaspoon kosher salt
- 1 large egg
- 1 cup seasoned breadcrumbs
- 4 slices fresh mozzarella cheese, 4 oz. total
- 1/2 cup sliced hot jarred cherry peppers
Directions
News with a little more humanity
WPR’s “Wisconsin Today” newsletter keeps you connected to the state you love without feeling overwhelmed. No paywall. No agenda. No corporate filter.
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.
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.
Servings: 4
Wisconsin Public Radio, © Copyright 2025, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.
