🍝 Cacio e Pepe & Chicken Schnitzel

🗒 Ingredients:
For Cacio e Pepe:
‣ pasta – 250 g
‣ butter – 50 g
‣ black pepper – 1 tsp
‣ pasta water – 200 ml
‣ parmesan – 100 g

For chicken schnitzel:
‣ chicken breast fillet – 400 g
‣ salt & chicken seasoning – to taste
‣ egg – 1
‣ chips – for coating

🍽 Preparation:
1. Cook the pasta 2 minutes less than package instructions. Save one cup of pasta water.
2. Sauté the pepper in butter, then add the pasta, pasta water, and parmesan.
3. Stir well until the cheese melts and a thick sauce coats the pasta.
4. Separate the tenderloin from the chicken breast, pound it lightly, and season with salt and spices.
5. Dip the chicken in egg, then coat in crushed chips. Fry on both sides in oil.

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