Chicken milanese with cacio e pepe

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the chicken milanese

  • 1 chicken breast, butterflied
  • 100g/3½oz plain flour
  • 50g/1¾oz parmesan, grated
  • 2 free-range eggs, beaten
  • 200g/7oz dried breadcrumbs, not panko
  • 100g/3½oz unsalted butter
  • 1 lemon, cut into wedges

For the cacio e pepe

  • 150g/5½ oz bucatini pasta
  • 30g/1oz unsalted butter
  • freshly ground black pepper
  • 50g/1¾oz parmesan, grated
  • 50g/1¾oz pecorino, grated


  1. To make the chicken, flatten the chicken breast out on a piece of baking paper. Place another piece of baking paper on top and use a meat mallet to flatten the chicken until it is about 1cm/½in thick.

  2. Mix the flour and parmesan together in a shallow bowl and season with salt and pepper. Place the eggs in another shallow bowl and add the breadcrumbs to a third bowl.

  3. Dip the chicken first in the flour, then the eggs and finally the breadcrumbs, making sure it is well coated.

  4. Melt the butter in a large frying pan on a medium heat and melt the butter. Fry the chicken in the butter for 3–4 minutes on each side, or until crisp, golden-brown and cooked through.

  5. To make the cacio e pepe, bring a large saucepan of salted water to the boil. Add the pasta and cook for 8–10 minutes, until firm but slightly chewy (al dente). Drain the pasta retaining some of the cooking water.

  6. Melt the butter over a medium heat, add 1 teaspoon of freshly ground black pepper and cook until sizzling. Immediately add the cooked pasta and a ladleful of pasta water. Stir for a minute to coat, then add the parmesan and allow to melt. Mix together, adding more water if necessary to make a smooth sauce. Serve with more black pepper over the top.

  7. Serve the chicken milanese with lemon wedges and cacio e pepe on the side.

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