Chicken alla Red Pepper
- Debney
- 2 hours ago
- 2 min read
This post may contain affiliate links.
This dish takes the structure of a classic chicken parm and shifts it in a different direction. Instead of tomato, the sauce is built around charred red peppers blended into a smooth, creamy base. The result is rich but balanced, with a subtle heat and a cleaner finish.
The idea follows the same logic as something like “alla vodka” — the sauce defines the dish. Here, the red pepper carries that role, creating something familiar in format but new in flavor. Paired with a crispy cutlet, it lands somewhere between comfort food and a more refined plate.
The sauce starts with deeply charred red peppers, peeled and blended with sautéed aromatics. Cream and Parm are added at the end to round it out without overpowering the pepper. The cutlet is thin, crisp, and holds up well under the sauce, which is finished separately with melted mozzarella before being poured over the sliced chicken.
WHAT YOU'LL NEED (scroll to full ingredient list)
DIRECTIONS
STEP 1: CHAR
Char peppers over flame or broil until blackened.
Cover to steam 15 minutes, then peel and deseed.
STEP 2: BASE
Sauté onion in olive oil until translucent.
Add peppers, then add garlic, fennel, and chili flakes and cook until fragrant.
STEP 3: BLEND
Transfer mixture with peppers to blender and blend until smooth.
STEP 4: COOK
Return sauce to pan, add stock, cook 2–3 min.
STEP 5: SIMMER
Add butter and cream.
Simmer 3–5 min until glossy.
Remove from heat and stir in Parm and basil.
STEP 6: BREAD
Dip chicken in flour, then wet mix, then press firmly in dry mix.
STEP 7: FRY
350°F until golden and crisp.
STEP 8: MELT
Cover sauce with mozzarella, then broil 2–3 min until browned.
STEP 9: PLATE
Slice cutlet, pour cheesy sauce over the chicken, finish with basil and serve with hot yellow chilies.
INGREDIENTS
Makes 3-4 servings
CHICKEN CUTLETS
1.5 lb chicken breasts, sliced thin
Neutral oil
FLOUR
1/2 C all-purpose flour
WET MIX
2 eggs
1/3 C milk
DRY MIX
1.5 C panko
2 cloves garlic, minced
1/4 tsp Italian seasoning
1/2 C Parmigiano Reggiano, grated (45 grams)
1/4 tsp salt
1/2 tsp black pepper
RED PEPPER SAUCE
3 red bell peppers
1/2 white onion, diced
3 cloves garlic, minced
1/4 tsp fennel seeds
3/4 tsp crushed red pepper flakes
2 TBSP olive oil
1 TBSP butter
1/2 C heavy cream
1/3 C chicken stock
1/3 C Parmigiano Reggiano, grated (30 grams)
2 TBSP fresh basil, sliced
Salt and black pepper to taste
FINISH
Low-moisture mozzarella, shredded
Fresh basil, sliced
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