Slice chicken breasts in half. Pound each chicken breast thinly with a meat mallet.

Combine Italian breadcrumbs and grated parmesan cheese in a medium bowl and set aside. Combine eggs, salt, black pepper, and onion powder in a bowl. Whisk well, and coat both sides of chicken in egg mixture.

Dredge both sides of the chicken in bread crumb mixture.

Heat a large pan over medium heat. Add oil until shimmering. Add chicken slices to the oil, working in batches if necessary, to not overcrowd the pan. Cook 3 minutes per side until golden brown, or until chicken reaches an internal temperature of 165 degrees.

Let chicken rest on a plate lined with paper towels.

Heat a large pot of salted water over high heat. When water is boiling, cook pasta according to package directions. Before draining, reserve 1 cup of pasta water.

While pasta is cooking, in a large skillet over medium heat, melt butter and add garlic. Sauté for one minute, until fragrant. Add salt, pepper, tomato paste, and tomato sauce. Cook for 3 minutes.

Add vodka and stir. Then, add 1 cup of pasta water and heavy cream. Stir and let simmer for two minutes.

Turn heat to low, and fold in parmesan cheese. Once melted, add pasta to the pan. If needed, add more pasta water to reach your desired consistency. Top with chicken cutlets and serve.