Cook the penne pasta according to package instructions. Reserve 1 cup of the starchy pasta water before draining.
In a large saucepan, saute the onion in 2 tbsp of olive oil until tender and translucent. Add the the garlic and cook for 30 more seconds.
Add two jars of Victoria Vodka Sauce and simmer for 5 minutes.
Add the drained penne and stir thoroughly. If it is too thick, add some reserved pasta water to loosen the sauce.
For the Chicken
Mix the flour with italian seasoning, salt, pepper and garlic powder and set aside.
Dip the chicken cutlets in the flour mixture.
Dip the floured cutlets in the beaten eggs. Make sure they are fully coated in egg with no dry spots.
Dip the egged chicken cutlet in panko breadcrumbs. Use your hands to pat the breadcrumbs into the cutlet and make sure that there is a nice even layer of coating.
In a large saucepan, heat 5 tbsp of vegetable oil over medium high heat. Cook the cutlets, flipping once, until both sides are golden brown. This wilake about 2-3 minutes on each side, depending on how thinly they are cut.
You can use thinly sliced or thinly pounded pork chops in place of the chicken. For a vegetarian option, you can use tofu or seitan. If using tofu, dust it in corn starch instead of flour for extra crispiness.