Pecorino crumbed Chicken on salad.

Pecorino crumbed chicken saladPecorino crumbed chicken salad

No long explanations today about why this is delicious. All you need to know is this is very low-carb as the mentioned ‘crumb’ is simply finely grated pecorino and it is incredibly delicious. The cheese adds a lovely richness and feels completely indulgent. Served on a salad of baby butter lettuce, tomatoes, bocconcini and avo, this makes a great lunch or supper.

Pecorino crumbed chicken salad


Pecorino crumbed chicken salad

Pecorino crumbed Chicken on salad.
Prep time
Cook time
Total time
Recipe type: Salad, Dinner, Lunch, Low-Carb,
Serves: 2-4
  • 4 chicken breasts
  • 200g Pecorino, finely grated (you can also place chunks of Pecorino in a food processor and blend until very fine)
  • 2 egg whites
to serve
  • salad ingredients of your choice
  1. Place the egg whites and Pecorino in two separate bowls.
  2. With a rolling pin/meat mallet, flatten the chicken breasts slightly.
  3. Cover the chicken breasts first with egg white and then with the pecorino. You can repeat this process for a thicker crust.
  4. To cook the chicken, fry/bake until golden brown and cooked through. If baking, place on a baking sheet lined with baking paper and place in a very hot oven.
  5. To serve, slice the chicken and serve with salad.


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Showing 4 comments
  • Julia |

    Your chicken salad looks delicious! Saw your photo on Food Gawker.

  • Carrie

    Lovely salad. That chicken looks so delicious yet so simple!

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