Cacio e Pepe with Chicken Cutlets
(
REVIEWS)
PREP:
15 minutes
TOTAL:
SERVES:
4
Cacio e pepe with chicken cutlets is a sure-shot winner for a great dinner. And if you pre-bread your chicken cutlets this can be a great weeknight dinner to serve up!
Both my kids are angel hair pasta fanatics, and while I have no problem heating up a box of pasta roni, I wanted to get a home made pasta dish put on the table.
And I mean, cacio e pepe is almost as quick and easy to make as a box of pasta roni.
And to serve this up with some home made chicken cutlets, really turns this into a hearty well rounded meal. Only thing its missing is some veggies.
Wait. Basil is green. that’s a veggie right?!
Like it said earlier, if you want to make this a quicker to make meal, prepare your chicken cutlets the night before so that they’re ready to fry up.
I also like to set my oven to the lowest temp (140-160F if possible) and use as a warmer and place each chicken cutlet in there while everything else is getting prepped.
The crispy crust on the chicken cutlets with Italian seasoning, really complements the cacio e pepe. It’s almost like they were meant to be eaten together all along!
Cacio e Pepe With Chicken Cutlets
Ingredients
FOR THE CHICKEN CUTLETS
- 2 chicken breasts butterflied
- 1 tsp salt pepper
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1 cup flour
- 2 eggs
- 1 1/2 cup Italian seasoned bread bread crumbs
- 2 tbsp grated parmesan
- 2 cups peanut oil
FOR THE CACIO E PEPE
- 8 oz pasta
- 4 tbsp olive oil
- 4 tbsp butter
- 4 oz pecorino Romano cheese finely grated
- 1 tsp coarse ground pepper more to taste
- 4 tbsp pasta water
Instructions
FOR THE CHICKEN CUTLETS
- Preheat skillet with oil to 350F. butterfly and cut your chicken in half so you have 4 thinly sliced breast. Pound each so they're about 1/4 inch thick.
- Place flour, eggs and Italian seasoned breading (with the parmesan cheese) in 3 separate bowls.
- Thinly coat each cutlet in flour, egg wash, then bread with Italian breading. Make sure chicken cutlet is completely covered in the breading. Fry until internal temperature reaches 160F; about 5-7 minutes.
- Store in oven at 160F until cacio e pepe is done.
FOR THE CACIO E PEPE
- Boil a pot of water with salt and cook pasta until done; while the pasta is boiling, heat 3 tbsp. olive oil and pepper in a pan over medium heat.
- Add a couple tablespoons of pasta water over to the pan with oil and pepper and add butter. Drain pasta, and place in the to pan with oil and pepper; stir in butter.
- Add finely grated pecorina Romano cheese and turn off heat; stir until cheese is complete melted. season with a little more salt and pepper to taste and add some freshly chopped basil.
- Portion pasta out, and top with sliced chicken cutlets; garnish with more Romano and fresh basil and enjoy!
Nutrition
