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Cacio e Pepe Chicken Milanese

Chef Marc Murphy

Servings

1

Prep Time

10 minutes

Cook Time

10 minutes

Add Cacio e Pepe to pasta and veggies for a deliciously easy meal, or experiment shaking it everywhere for a savory cheesy riff.

Cacio e Pepe Chicken Milanese

Ingredients

  • 1 boneless, skinless chicken breast (about 6–8 oz)

  • Chef’s Best Friend seasoning (salt & pepper), to taste

  • 2 Tbsp all-purpose flour

  • 2 eggs, beaten

  • ⅓ cup bread crumbs (panko if desired)

  • ½ cup Cacio e Pepe

  • 1 tsp Italian Riviera

  • 3 Tbsp olive oil (or a mix of olive oil and neutral oil)

  • Lemon wedge, for serving

Directions

  1. Pound & Season: Slice the chicken breast in half horizontally to create two thin cutlets. Lightly pound them to an even ⅛- to ¼-inch thickness. Season both sides with Chef’s Best Friend.

  2. Bread the Cutlets: Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko. Dredge each cutlet in flour, then egg, then panko mixture. Top with Cacio e Pepe, Italian Riviera, and a pinch of Chef’s Best Friend.

  3. Cook: Heat oil in a skillet over medium heat. Cook cutlets for about 4-5 minutes per side, until golden and crisp.

  4. Finish & Serve: Drain briefly on a paper towel. Sprinkle with a little extra Cacio e Pepe and Chef’s Best Friend to taste. Serve hot with a squeeze of lemon and salad of your choice.
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