• 4 large boneless skinless chicken breasts, sliced horizontally
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1/8 cup grated Parmesan
  • 2 eggs, beaten
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pound dry pasta, cooked
  • 1 tablespoon olive oil
  • 4 ounces pancetta, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 egg yolk
  • 1/2 cup grated Parmesan
  • 2 tablespoons parsley, minced


  1. Season chicken breasts with salt and pepper. In a large bowl, mix flour and Parmesan. Dip chicken in beaten eggs and dredge chicken in flour mixture, shaking off the excess. Set aside.
  2. Heat butter and olive oil in a large saute pan on medium heat. Add chicken and cook until browned on both sides and cooked through, about 10 to 12 minutes. Remove from pan and set aside.
  3. Add olive oil to the same pan. Add pancetta and saute until it begins to brown and crisp. Add onions and garlic and cook until soft and starting to caramelize.
  4. In a small bowl, combine egg yolk and heavy cream. Pour mixture into pan, add Parmesan cheese, and stir to combine.
  5. Bring to a simmer and cook until sauce starts to thicken, about 3 to 5 minutes.
  6. Add chicken back to the pan, covering it in the sauce. Serve on top of cooked pasta. Garnish with parsley.