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.

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!