Crumbed Chicken with Tagliatelle

Beat one egg (per 2P) into a medium bowl. Put the panko breadcrumbs into another bowl, season with salt and pepper. Dip the chicken into the egg and then the breadcrumbs, ensuring it is completely coated. Transfer to a clean plate. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pop a large pan on high heat and add enough oil to completely coat the bottom of the pan. Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before you add the chicken.

When the water boiling, add the tagliatelle and bring back to the boil. Cook until tender, 3-4 mins. Once cooked reserve some pasta water and drain the rest in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.

Peel and grate the garlic (or use a garlic press). 

Roughly chop the mushrooms.

Meanwhile, place another large pan over high heat with a drizzle of oil. 
When hot, add the mushrooms and garlic to the pan. Season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally. 

While the mushroom is cooking, separate 1 egg yolk (per 2P) from the white, you can reserve the egg white to use later.

Whisk the egg yolk, creme fraiche and truffle zest in a bowl. Once the mushroom is cooked, remove the pan from the heat and stir through the truffle sauce and drained pasta. Mix well and add a splash of pasta water, if required to loosen the sauce. Season to taste with salt and pepper.