In a Dutch oven or oven-proof pot, on medium heat, add onion, celery and garlic. Cook for 15 minutes, stirring often so onions don't burn. Then add chili flakes and vodka, cook for a minute, then add the rest of the ingredients. Mix thoroughly then turn off heat and cover with a lid.

Place in oven for 1 ½ hours. Remove parmesan rind when done.

Place Dutch oven on stovetop on medium heat then add chicken broth and parmesan cheese. Let it cook for 5 minutes then turn off heat and cover with a lid until ready to use. If it’s cooled down, then reheat when ready to use as you want the sauce to be piping hot.

Get chicken breasts that are smaller in size so they’re less fibrous.

Pound the chicken breasts so they flatten out, making sure to pound from the center outward.

In a large mixing bowl, with a whisk, mix all the flour mix ingredients together and set aside.

In a shallow bowl, beat the eggs and add a pinch of salt and pepper and set aside.

In another bowl, add the panko breadcrumbs.

Create an assembly area. You will probably need several baking pans with a rack on each.

First dredge the chicken in the flour mix. Then dunk the chicken in the egg mix. Finally coat with the panko breadcrumbs and place chicken on a pan rack. Repeat process with all the chicken breasts.

In a large skillet, on medium to medium high heat, add enough cooking oil to fry the chicken, and once oil is hot, fry the breaded chicken. You will need to do this in several batches. Fry until each side is nice and golden brown.

Remove the pot of tomato sauce from oven. Give it a good stir.

Heat oven to broil.

In a baking pan, place the cooked breaded chicken scattered on the pan, add tomato sauce over the chicken but do not cover it entirely. Add hand-torn mozzarella cheese on top of each piece of chicken.

Put in the oven, on the top rack, and broil for 5 minutes so the cheese can melt and until cheese is slightly brown.

Top with parmesan cheese and garnish with basil leaves and serve!