Bring a large pot of salted water to boil and cook the spaghetti according to package instructions. Before draining, reserve 1 cup of the pasta cooking water.

Meanwhile, place the cherry tomatoes in greased pan with sides and spread out into a single layer. Broil for about 5 minutes, tossing once or twice, or until the tomatoes are burst but not burnt.

Again meanwhile, add a good glug of grapeseed or canola oil to a large skillet and heat over medium-high heat. While the pan heats up, add the flour and red pepper flakes to a shallow pan. Salt the cutlets and then dredge each one in the flour mixture, making sure to get completely covered, and tap off the excess. Cook the cutlets, two at a time, for about 3 minutes, or until browned and almost cooked through. Turn and cook 2-3 minutes more. Repeat with remaining cutlets, scraping down the pan and adding oil as needed.

While your pasta drains, add the olive oil to the large pot and heat over medium heat. Add the garlic and cook for about 2 minutes, being careful to not let the garlic burn. Add the white wine and cook for a few minutes, or until the alcohol smell dissipates. Add ½ cup of the reserved pasta water and cook a few minutes more.

Turn off the heat. Add the pasta back to the pot, followed by the lemon juice and zest, parmesan, and most of the parsley. Season with salt and pepper and toss well, adding a small amount of pasta water if needed to loosen up the mixture. Taste for seasoning.

Top with the tomatoes and cutlets and garnish with parsley. Serve your baby guts!