1. Prepare breading stations: Add flour to one plate. Combine Italian breadcrumbs and parmesan cheese (one part each) on another plate.
2. Season both the flour and breadcrumbs with garlic powder, adobo, and chicken bouillon.
3. Coat chicken cutlets first in the seasoned flour, then in whisked eggs, and finally pack on the seasoned breadcrumbs.
4. Fry the breaded chicken cutlets in high heat oil until golden brown. Let them rest on a cooling rack.
5. To make the Vodka Sauce: In a pan on medium heat, add 6 ounces of sliced pancetta. Cook until all the fat renders out.
6. Add 3 minced shallots to the pan and cook until softened.
7. Stir in 8 cloves of minced garlic, 12 ounces of tomato paste, dry oregano, and red pepper flakes (to taste).
8. Pour in 3/4 cup of vodka and let it cook for 5 to 8 minutes, or until the vodka cooks off.
9. Turn the heat down to medium-low and stir in 3 cups of heavy whipping cream, 6 tablespoons of butter, 1 cup of fresh grated parmesan, and 1/2 cup of warm pasta water. Season with salt to taste.
10. Just before serving, stir in fresh basil.
11. Top the fried chicken cutlets with the vodka sauce and some shredded mozzarella cheese. Melt the cheese under the broiler.
