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!