Using a large pot, cook pasta according to package directions.

Drain pasta and set aside.

Working with one chicken breast at a time, lay it between two pieces of plastic wrap and then pound thin using a kitchen mallet until ~ ½” thick. (Tip: A rolling pin works great here…just make sure to clean it with soap and water afterwards!) Repeat with remaining chicken breasts.

Season chicken breasts with salt and pepper.

Spread flour onto large plate.

Spread breadcrumbs onto a separate large plate.

Pour beaten egg into a separate shallow bowl.

Using a large cast iron skillet, add 1” of oil and place over medium-high heat. (Tip: To determine when oil is hot enough, drop a pinch of breadcrumbs into the oil. If it bubbles up immediately, then the oil is hot enough. If the oil begins to smoke at any point, immediately reduce heat.)

Working with one piece of chicken at a time, dip both sides of the chicken first into the flour, then into the beaten egg and then finally into the breadcrumb mixture. Place the chicken into the skillet. (Note: I typically do this in 2 batches of 2 breasts each so as not to overcrowd the skillet.)

Fry chicken for 3-4 minutes per side, or until both sides are golden brown. (If you have an instant read thermometer, the internal temperature should register 160°F.)

Place fried chicken on a paper-towel lined plate in a 250°F oven to keep warm until needed.

Using a large, deep skillet, add butter and olive oil; place skillet over medium-high heat.

Add mushrooms and onions; sauté, stirring occasionally, for 5-6 minutes.

Add garlic, crabmeat and crawfish tails; stir until well combined. Continue sauteing until heated through, approximately 5-6 more minutes.

Reduce heat to low and keep warm until needed.

Using a small saucepan, add egg yolks, lemon juice, water, mustard and salt; whisk until well combined.

Cut butter into small pieces and add to saucepan.

Place pan over medium-low heat and cook, stirring constantly, for 3-4 minutes, or until butter melts and mixture thickens. (Note: The sauce should coat the back of a wooden spoon when ready.)

Using a large skillet, add olive oil and butter; place skillet over medium-high heat.

Once butter has melted, add garlic; sauté, stirring occasionally, for 1 minute.

Add cooked pasta (from above) and Italian seasonings; stir until well combined.

Continue cooking, stirring occasionally, until pasta is heated through.

Divide pasta onto plates and top with fried chicken breasts.

Stir Hollandaise Sauce into the skillet with the mushrooms, crab and crawfish; toss until well combined.

Add several spoonfuls of hollandaise mixture on top of chicken.

Garnish with chopped green onions before serving.