Butterfly the chicken breasts and pound with a mallet until all parts of the chicken are evenly thin. Grab 3 separate large bowls. In the first bowl add: Flour, salt, and pepper. To the second bowl: Corn flake bread crumbs, salt, pepper, garlic powder, onion powder, red pepper flake, and Italian seasoning. In the 3rd bowl, crack eggs and add 1 Tbsp of water, whisk until combined. Season chicken with salt and pepper on both sides. Bread chicken in the following order: flour, egg, then breadcrumbs. Set chicken aside until ready to fry. In a cast iron skillet heat vegetable oil to 350 degrees Fahrenheit. Fry chicken for about 4 minutes a side or until golden brown. (Internal temperature needs to reach 165 degrees when fully cooked). For the sauce, start with a large sauce pan on medium/low heat. Add shallots, garlic, and red pepper flakes. Sauté until fragrant and translucent. Season with salt and pepper to taste. Cook for 5 minutes. Add white wine and let reduce by 1/2 then add tomato purée and basil. Season with a little more salt, pepper, and sugar to taste (sugar to cut the tartness of the tomato purée). Simmer and cook sauce for 20-30 minutes minimum. Place chicken on a wire rack and top with sauce and freshly grated parmesan cheese. (Optionally you can add shredded mozzarella) Place under the broiler for about 5 minutes or until cheese is melted and slightly browned. (Watch closely so it does not burn). Serve with some pasta and a salad on the side. Enjoy!
