Cacio e Pepe Chicken Milenese
Servings
1
Prep Time
5-10 minutes
Cook Time
8-10 minutes
Ingredients
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1 boneless, skinless chicken breast (about 6–8 oz)
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Chef’s Best Friend seasoning (salt & pepper), to taste
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2 Tbsp all-purpose flour
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2 eggs, beaten
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⅓ cup bread crumbs (panko if desired)
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½ cup Cacio e Pepe
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1 tsp Italian Riviera
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3 Tbsp olive oil (or a mix of olive oil and neutral oil)
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Lemon wedge, for serving
Directions
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.
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.
Cook: Heat oil in a skillet over medium heat. Cook cutlets for about 4-5 minutes per side, until golden and crisp.
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.
Supermarket
Fair Trade