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Start by prepping your Sauce by finely chopping your onion and garlic (or grate it if you can't get it fine)
Then, in a medium-sized pan, heat your pan on medium-high heat and add in your olive oil once it is warm
Sweat your garlic, onions, and chilli flakes until they are translucent and soft
Once that is done, add in your vodka and cook down your alcohol
Once your alcohol is evaporated, add in your tomato paste and cook for around 2-3 minutes
Set it aside, and while that is cooling, boil your pasta by filling up a large pot of water with salt and bringing it to a boil
Then boil your pasta for 9-12 minutes, depending on how soft you want it, and drain, leaving a little bit of the pasta water
Then mix in your sauce and leave it on warm
For the cutlet, split your chicken breast or pound it thin, then set it aside
In this order, coat your chicken in flour→egg→Breadcrumb→ egg→ breadcrumb and set aside
In a frying pan, heat 1 cup of neutral oil until 350°F (176 °C)
Fry your chicken until Golden Brown on both sides and rest it on a wire rack, seasoning with salt right after it is done frying
Cut your chicken and plate your pasta, garnishing with more parmesan and parsley (Basil works better, but I just wasn't feeling basil that day)