Directions

1. Slice chicken breasts in half lengthwise. Place the halves on a cutting board with a piece of parchment on top and use the back of a cast iron pan or rolling pin to pound the chicken into an even thickness—season chicken with salt and pepper.
2. Prepare your dredging station. In three shallow bowls, crack eggs into one, then beat with a fork. Add flour and garlic powder into another, and panko and parmesan in the last. Season each with salt and pepper.
3. Dip each piece of chicken in the flour mixture, followed by the egg mixture and finished dipping in the panko mixture, and set aside on a sheet pan. Repeat with the remaining chicken cutlets.
4. Heat a cast iron skillet over medium-high heat. Add one cup of regular vegetable oil. When the oil is hot, add two pieces of chicken. Turn heat down to medium and cook for two minutes per side. Place the cooked chicken onto a paper towel-lined sheet tray and season with salt. Repeat with the remaining cutlets.
5. Let cool for at least 10 minutes before slicing.
6. Meanwhile, add Clebby’s Avocado Oil to a large skillet with minced garlic and shallot and heat over medium-low. Saute until translucent then add tomato paste. Use the back of a wooden spoon to mash the tomato paste into the shallots and garlic. Saute until the tomato paste starts to caramelize, about 5 minutes.
7. Deglaze the pan with vodka and simmer until reduced. Reduce heat to low and stir in the heavy cream, red pepper flakes, and parmesan cheese. Season to taste with salt and pepper.
8. Bring a large pot of water to a boil. Season with a generous amount of sauce and add pasta. Cook until package directions for al dente. Reserve 1 cup of pasta water then drain. Add pasta back to the pot with reserved sauce. Add pasta water as needed to loosen the sauce. Stir until a glossy sauce is formed.
9. To serve, divide pasta among bowls and top with a sliced crispy chicken cutlet. Garnish with parmesan cheese.