Chefmnn

1 Butterfly chicken breasts and pound out until even. (Use seran wrap to keep from making a mess)
2 Grab a shallow dish and add 2 eggs and whisk together. In another shallow dish, add in the breadcrumbs with salt and black pepper and mix.
3 Bread the chicken by adding it to the egg, then the breadcrumbs and repeat this process with each chicken cutlet.
4 Preheat a pan to medium-high heat. Once it is preheated, add oil to the pan and allow it to come up to temperature. Add the breaded chicken and cook in batches to avoid crowding.
5 Cook for 2-3 minutes per side or until golden brown and crispy and set aside.
6 Preheat a seperate pan to medium-low heat. Add in the butter to melt. Mince 2 cloves of garlic and add it to the melted butter. Cook for 30 seconds and add in the tomato paste.
7 Stir the tomato paste to infuse with the garlic and cook for 2 minutes. Once the tomato paste starts to change in color, add the vodka and stir. Cook for 1-2 minutes until the alcohol is burned off.
8 Once the alcohol is burned off, add in the heavy cream, the red pepper flakes, and whisk. Cook for 3-4 minutes until the sauce has thickened.
9 Turn the heat off and grate fresh parmesan cheese into the sauce. Whisk until melted and it should be done.
10 Cut the loaf of bread in half and scoop out some of the bread to form a boat. Add in the cooked chicken, stacking them on top evenly to fit. Spoon the sauce on top and add the cheese after.
11 Place on a baking sheet with a wired rack and put it in the oven on broil for 2-3 minutes or until fully melted. (Be careful with broil, it could be very hot and burn fast so keep an eye on it).
12 Take it out of the oven and cut into desired amount of pieces and serve immediately! Enjoy.