Crispy Cacio e Pepe Chicken

1. In a bowl, combine 1 part Italian seasoned bread crumbs, 1 part grated Parmesan, a very generous amount of cracked black pepper, and some chicken bouillon powder. This is your breading mixture.
2. In a second bowl, add some flour and season it with chicken bouillon powder.
3. In a third bowl, add a whisked egg.
4. Take about 8 chicken cutlets and dip each one first in the seasoned flour, then in the whisked egg, and finally pack on the breading mixture.
5. Heat oil in a pan on medium heat (around 350 degrees F) and fry the breaded chicken cutlets until they are golden brown and cooked through. Alternatively, shallow fry them in a pan.
6. Let the cooked chicken cutlets rest on a cooling rack.
7. In a separate saucepan, add 3 tablespoons of butter on medium heat. Once melted, add 2 teaspoons of flour and whisk it in to create a roux.
8. Then add 2 cups of heavy whipping cream, 1 cup of grated Parmesan, 1 to 2 tablespoons of cracked black pepper, and salt to taste (if needed).
9. Whisk the sauce until it thickens.
10. Spoon the prepared Cacio e Pepe sauce generously over the crispy chicken cutlets. Enjoy! (Extra sauce is great on pasta, veggies, or potatoes).