For the Vodka Nduja Sauce: Heat a thin layer of olive oil in a saucepan over medium heat.

Add the diced shallot along with a pinch of salt. Sauté until lightly translucent.

Stir in the sliced garlic and cook for about 30 seconds until fragrant.

Add the Nduja sausage, breaking it up and stirring until it melts into the oil.

Stir in the tomato paste and basil leaves. Sauté for about 5 minutes, stirring frequently. Allow the paste to darken slightly on the bottom of the pan for a richer flavor.

Deglaze the pan with vodka. You can flambe by igniting the alcohol or simply simmer until the alcohol is cooked off.

Once the alcohol has evaporated, pour in the heavy cream and bring to a gentle simmer for a couple of minutes.

Season with salt to taste and keep warm on low heat.

For the Chicken Cutlets: Butterfly each chicken breast, then cover with plastic wrap and pound to an even thinness using a mallet or heavy object.

In a bowl, whisk together the eggs with a generous pinch of salt.

On a baking sheet or wide dish, combine the panko, Italian herbs, grated Parmigiano Reggiano, salt, and pepper.

Dip each chicken piece in the egg mixture without shaking off excess. Lay flat on the breadcrumb mixture, cover the top, and press in to adhere. Flip and repeat until both sides are fully coated. Set aside.

Fry the Chicken: Fill the bottom of a shallow pan with olive oil and heat to 325°F (165°C).

Carefully place the breaded chicken cutlets into the oil. Do not move them around initially—this helps keep the crust intact.

Fry until the underside is golden brown. Flip and continue frying while basting until both sides are deeply golden and crispy.

Remove and cool on a wire rack. Lightly season with salt while still warm.

Assemble the Chicken Parmesan: Once the cutlets have cooled slightly, spoon a few tablespoons of the prepared vodka Nduja sauce on top.

Grate Parmigiano Reggiano over the sauce, then lay on a few slices of mozzarella.

Transfer to the top rack of a preheated oven set to 500°F (broil) and broil until the cheese is melted and slightly charred.

Prepare the Rigatoni: Cook rigatoni in well-salted water until about 70% done.

Transfer to the vodka sauce along with a generous ladle of pasta water.

Stir and simmer over high heat until the pasta is fully cooked and the sauce thickens. Add more pasta water as needed for consistency.

To Serve: Plate the rigatoni with additional grated Parmigiano Reggiano and fresh basil on top.

Serve the broiled chicken cutlet alongside the pasta.