Cacio e Pepe Chicken Milanese

Cacio e Pepe Chicken Milanese

By Chef Marc Murphy
Serves 2

Ingredients:

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

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

  • 2 Tbsp all-purpose flour

  • 2 eggs, beaten

  • ⅓ cup bread crumbs (panko if desired)

  • 1/2 cup Cacio e Pepe seasoning (Burlap & Barrel)

  • 1 tsp Italian Riviera seasoning (Burlap & Barrel)

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

  • Lemon wedge, for serving


Instructions:

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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Jessica Schupack