Pecorino Crusted Chicken Breast


  • 100g pecorino
  • 200g breadcrumbs
  • 4 skinless chicken breast fillets
  • 1 egg
  • Oil for frying


  • For the breadcrumbs, take 200g of breadcrumbs and 100g pecorino and mix them together until well combined.
  • Butterfly the chicken by cutting it in half, leaving one side attached and open out the breast like a book to create an even fillet.
  • Place in the flour, then remove patting off any excess flour.
  • Then put chicken into the egg mixture.
  • Shake off excess egg and add chicken to the breadcrumbs, ensuring it's well coated.
  • Shallow fry the chicken breast in a frying pan until golden brown and cooked through.

Recipe Credit goes to Jaime at Chef Dine.

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