Cacio e Pepe Chicken Cutlets

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.