When it comes to Italian comfort food, few dishes evoke the same warmth and satisfaction as Crispy Chicken Cutlets with Cacio e Pepe Rigatoni. This delightful pairing offers the perfect balance of crunchy, golden chicken and creamy, cheesy pasta – a combination that delights the palate and warms the heart. Inspired by the traditional Roman dish of Cacio e Pepe, which features just pasta, cheese, and pepper, this version elevates the experience by adding succulent chicken cutlets that are flawlessly breaded and fried to perfection. Perfect for a cozy family dinner or an impressive dinner party, this recipe is both easy to prepare and irresistibly delicious, making it a must-try for any home cook looking to impress guests or simply indulge in a comforting meal.
Ingredients
Scale:
2 large boneless, skinless chicken breasts
1 cup all-purpose flour, sifted
2 large eggs, at room temperature
1 cup breadcrumbs (preferably panko)
1/2 cup grated Parmesan cheese, freshly grated
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika
1/2 cup vegetable oil (for frying)
1 pound rigatoni pasta
1 cup grated Pecorino Romano cheese
1 tablespoon freshly cracked black pepper
Salt, for pasta water
2 tablespoons unsalted butter
Fresh parsley, chopped (for garnish)
Instructions
Place the chicken breasts in a resealable plastic bag and pound them to an even thickness of about 1/2 inch using a meat mallet.
In three shallow dishes, place flour seasoned with salt, pepper, garlic powder, and paprika in one; whisk the eggs in the second until frothy; and combine breadcrumbs and grated Parmesan in the third.
Dip each chicken breast first into the flour, shaking off excess, then into the egg, and finally into the breadcrumb mixture, pressing down firmly to ensure the breadcrumbs adhere well.
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the breaded chicken cutlets. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
In a large pot, bring salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
In the same pot, add the butter and black pepper. Allow the butter to melt, then add the cooked rigatoni back to the pot. Gradually stir in the Pecorino Romano cheese, adding reserved pasta water as needed.
Serve the pasta on plates topped with sliced crispy chicken cutlets, garnishing with extra cheese and chopped parsley.
