Cacio e Pepe Chicken Cutlets
Crispy panko-crusted chicken cutlets with Pecorino and black pepper. Pan-fry, store, and reheat tips for quick weeknight meals.
Crispy, crunchy Cacio e Pepe Chicken Cutlets – these aren’t your average chicken cutlets. Pan-fried until bubbly and crispy, these panko-crusted cutlets are cheesy and peppery, just like the beloved classic Italian pasta dish. A great recipe to meal prep for the week ahead!
This recipe comes from our friend, Eden of @theboldappetite
Yield: 6 Servings
- Pound thin, salt, then dredge in flour, egg, and panko/Italian breadcrumb mix for extra crunch.
- Shallow fry in about 1 inch of oil until golden, then season with Cacio e Pepe while still hot.
- Cool on a wire rack, store properly, and reheat in oven or air fryer to keep crispness.
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Featured in this Recipe
Preparation Instructions:
1. Begin by prepping the chicken. Hold the top of the chicken breast firmly with one hand and use a sharp chef's knife to slice horizontally through the thickest part of the breast, dividing it into two thinner pieces.
2. Once all pieces have been cut, place each cutlet on a cutting board covered with plastic wrap, one at a time. Use a smooth meat mallet or rolling pin to pound the chicken until it is half its original thickness. Season the chicken with a heavy pinch of salt and set it aside.
3. Prepare your breading station by placing flour in one bowl, beaten eggs in another, and the combination of breadcrumbs in the third. Season all three bowls with a heavy pinch of salt.
4. Dredge each chicken cutlet in flour, followed by egg, and then bread crumbs, one by one. Place them on a sheet pan or a large plate as you continue this process with all the cutlets.
5. In a large skillet over medium heat, add 1 inch of oil. Heat until hot but not smoking, around 300°F if you have a thermometer. If not, you can test the oil with a piece of panko, if the breadcrumb starts bubbling the oil should be ready.
6. Carefully place 1-2 chicken cutlets in the pan and fry for 3-4 minutes on each side, or until golden brown. Avoid overcrowding the pan.
7. Take the chicken out of the pan and place it on a wire rack. Immediately season with a pinch of salt and generously sprinkle the Cacio e Pepe spice blend on both sides while the chicken is still hot and bubbling.
8. Continue with these steps for the remaining cutlets, adding more oil to the pan between batches if needed.
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Frequently Asked Questions
What is Cacio e Pepe Chicken Cutlets?
They are thin, panko-crusted chicken cutlets finished with a Cacio e Pepe seasoning. The cutlets get a crunchy, cheesy, and peppery crust inspired by the classic pasta.
Can I use whole chicken breasts or pre-cut cutlets?
Yes. Slice whole breasts horizontally into thinner pieces or buy precut cutlets. Either way, pound them to an even thickness so they cook quickly and evenly.
How thin should I pound the chicken?
Pound each piece to about half its original thickness or roughly 1/4 to 1/2 inch. Aim for even thickness across the cutlet so cooking time is the same for all pieces.
What oil and temperature should I use for frying?
Use a neutral oil with a high smoke point such as avocado, canola, or vegetable oil. Add about 1 inch to a large skillet and heat until hot but not smoking. If you have a thermometer aim for roughly 300 to 350°F, or drop in a piece of panko: if it bubbles and sizzles, the oil is ready.
How do I know when the cutlets are fully cooked?
Fry until each side is golden brown, usually 3 to 4 minutes per side for thin cutlets. The safe internal temperature for chicken is 165°F. Use a meat thermometer in the thickest part to confirm doneness.
How do I keep the cutlets crispy after frying?
Drain fried cutlets on a wire rack over a sheet pan so air circulates. Do not stack them. Season and sprinkle the Cacio e Pepe blend while they are still hot so the flavors stick.
Can I bake the cutlets instead of frying?
Yes. For a baked version, preheat the oven to 425°F, place breaded cutlets on a baking sheet lined with parchment, lightly spray or brush with oil, and bake 12 to 18 minutes, flipping once, until the internal temperature reaches 165°F and the crust is golden.
How should I store and reheat leftovers?
Cool completely, then refrigerate in a single layer or separated by parchment for up to 3 to 4 days. To reheat and keep them crunchy, use a 350°F oven for 10 to 15 minutes or an air fryer for 3 to 6 minutes, flipping once. Avoid the microwave if you want to preserve crispness.
What is Cacio e Pepe Chicken Cutlets?
They are thin, panko-crusted chicken cutlets finished with a Cacio e Pepe seasoning. The cutlets get a crunchy, cheesy, and peppery crust inspired by the classic pasta.
Can I use whole chicken breasts or pre-cut cutlets?
Yes. Slice whole breasts horizontally into thinner pieces or buy precut cutlets. Either way, pound them to an even thickness so they cook quickly and evenly.
How thin should I pound the chicken?
Pound each piece to about half its original thickness or roughly 1/4 to 1/2 inch. Aim for even thickness across the cutlet so cooking time is the same for all pieces.
What oil and temperature should I use for frying?
Use a neutral oil with a high smoke point such as avocado, canola, or vegetable oil. Add about 1 inch to a large skillet and heat until hot but not smoking. If you have a thermometer aim for roughly 300 to 350°F, or drop in a piece of panko: if it bubbles and sizzles, the oil is ready.
How do I know when the cutlets are fully cooked?
Fry until each side is golden brown, usually 3 to 4 minutes per side for thin cutlets. The safe internal temperature for chicken is 165°F. Use a meat thermometer in the thickest part to confirm doneness.
How do I keep the cutlets crispy after frying?
Drain fried cutlets on a wire rack over a sheet pan so air circulates. Do not stack them. Season and sprinkle the Cacio e Pepe blend while they are still hot so the flavors stick.
Can I bake the cutlets instead of frying?
Yes. For a baked version, preheat the oven to 425°F, place breaded cutlets on a baking sheet lined with parchment, lightly spray or brush with oil, and bake 12 to 18 minutes, flipping once, until the internal temperature reaches 165°F and the crust is golden.
How should I store and reheat leftovers?
Cool completely, then refrigerate in a single layer or separated by parchment for up to 3 to 4 days. To reheat and keep them crunchy, use a 350°F oven for 10 to 15 minutes or an air fryer for 3 to 6 minutes, flipping once. Avoid the microwave if you want to preserve crispness.
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