Crunchy parmesan chicken cutlets with a hint of lemon, served over Cacio e Pepe for a delicious and easy dinner! Cacio e Pepe is an incredible Italian pasta recipe that is made with just 4 ingredients and the perfect way to jump into Spring!

How to Make Homemade Pasta:

My usual ratio is 1 cup 00 flour (Italian pasta flour) – you can also use your favorite all purpose flour – with 1 egg and a few tablespoons of warm water as needed. You’ll simply knead the ingredients together until a soft and pliable dough. So, the dough should slowly bounce back when you press your finger to make an indent. Cover and let rest for 30 minutes at room temperature to help the gluten to relax.

The key to making homemade pasta is recognizing that is will grow in thickness as it cooks, so you want to roll as thin as possible!

How to Make Busiate Pasta Shape:

The pasta shape featured here is called busiate, and it uses a chopstick as its main tool! My recommendation is work on a very floured surface and make sure your pasta isn’t sticky at all. You’ll wrap it around the chopstick and firmly press down to roll it out along the chopstick. Then, if floured well, it should just roll right off the chopstick!

Troubleshooting: If you find the pasta sticking, it’s okay! Just unroll it off the chopstick and twist back into shape on your floured surface.

How to Store Homemade Pasta:

I recommend letting the pasta fully dry on the counter away from any moisture for about 12-24 hours. Then, store in an airtight container or glass jar away from direct sunlight or heat for up to 2 weeks.

Cook with me!

Cacio e Pepe with Lemon-Parmesan Chicken Cutlets

5 from 1 vote

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Prep Time20

Cook Time20

Total Time40

Servings:

Ingredients

For the Lemon-Parmesan Chicken Cutlets:

1 lb. Chicken Breasts Cutlets thinly sliced
1 cup Flour
(Optional) 1 tsp. EACH: Paprika, Salt, Black Pepper, Garlic Powder, & Dried Oregano
2 large Eggs beaten
1 Lemon
2 cups Fine Breadcrumbs
1/2 cup Grated Parmesan
1 cups Cooking Olive Oil

For the Cacio e Pepe:

8 oz Uncooked Pasta like bucatini or busiate
2 tbsp Butter
1 tsp. Freshly Ground Coarse Black Pepper
2 oz Finely-grated Pecorino Romano Cheese or parmigiana reggiano
Reserved Pasta Water

Instructions

For the Lemon-Parmesan Chicken Cutlets:

If you can’t find pre-sliced chicken cutlets, you’ll want to slice your chicken breasts in half lengthwise, or thinly slice into 2-3 pieces (depending on how thick the chicken is).
Use a meat hammer to tenderize the chicken and pound to about 1/4″ thick.
Set up your station with three bowls. In the first bowl, mix the flour and seasonings together. In the second bowl, add the beaten eggs and juice of 1/2 lemon. In the third bowl, mix the lemon zest, breadcrumbs, and grated parmesan.
Dredge the chicken breasts in the flour mix, then the beaten eggs, then the breadcrumb mixture. Repeat with remaining chicken pieces.
Heat up the cooking olive oil in a large skillet over medium high heat to 350F.
Cook for 4-6 minutes on each side, until crispy and golden brown. Remove to drain on a paper towel lined wire rack.
Keep warm in the oven at 250F for up to 1 hour before serving.

For the Cacio e Pepe:

Bring a large pot of water to a boil. Season generously with salt.
In a large saute pan over medium heat, add the butter to melt. Add in the freshly cracked black pepper to cook for 30 seconds. Turn off the heat.
Add the pasta to cook just under al dente.
Use tongs to quickly transfer the pasta into the saute pan. Add 1/3 cup of the pasta water and half of the grated pecorino, as well. Toss the pasta to coat for 30 seconds.
Add the remaining half of the finely grated pecorino and a few more more tablespoons of pasta water. Continue to gently toss the pasta until coated in a creamy sauce that is smooth and glossy.
Serve the pasta immediately with the lemon-parmesan chicken cutlets. Garnish with fresh basil, lemon zest, and grated pecorino or parmesan to enjoy!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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