• Boil a large pot of salted water for the tagliatelle.
• Sandwich each chicken breast between two pieces of baking paper or cling film. 
• Pop onto a board, then give it a bash with the bottom of a pot until it’s 1-2 cm thick. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Beat one egg (per 2P) in a medium bowl.
• Pop the breadcrumbs into another bowl, season with salt and pepper.
• Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate.

• Pop a large pan over high heat with enough oil to completely coat the bottom.
• 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: 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 is boiling, add the tagliatelle and bring back to the boil.
• Cook until tender, 3-4 mins. Once cooked reserve some pasta water and drain 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 pan over high heat with a drizzle of oil. 
• Add the mushrooms and garlic. Season with salt and pepper and fry until browned, stirring, 5-6 mins.
• Meanwhile, take 1 egg (per 2P) and separate the yolk from the white (reserve the white to use later). Whisk the yolk, creme fraiche and truffle zest together.
• Once the mushroom is cooked, remove the pan from the heat. Stir through the truffle sauce and drained pasta. 
• Add a splash of pasta water to loosen if necessary. Season to taste with salt and pepper.

• Divide the truffle mushroom pasta between plates.
• Slice the crumbed chicken and serve on top. 
• Finish with a sprinkling of cheese.