Spaghetti Aglio e Olio With a Crispy Chicken Cutlet

For the Chicken Cutlet:

1. 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.
2. 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.
3. 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 Aglio e Olio:

1. Boil 6 quarts of water and season generously with salt. Boil spaghetti according to package instructions. Make sure to reserve about 1 cup of pasta water before draining.
2. While pasta is cooking, in a medium pan on very low heat, add olive oil, garlic, and red chili flake. Let the garlic slowly infuse into the oil. Garlic should toast slightly and very slowly.
3. Add garlic oil to the drained pasta along with some reserved pasta water, parmesan cheese, and parsley. Toss until pasta is completely coated.

To Serve:

1. Serve the spaghetti with the crispy chicken cutlet on top and optionally more grated parmesan and parsley. Enjoy!