Pecorino Crumbed Chicken
Sometimes, I don’t find it necessary to write a long post describing the dish I’ve cooked. Sometimes, all you need to do is look at the picture and know that this is going to damn good. Today, is one of those days.
This pecorino (or parmesan if you prefer) crumbed chicken could not be simpler to make or more delicious to eat. Perfectly crisp coating, juicy chicken and the lingering flavour of good cheese is all you need to convince you to make this. Perfect as a light supper with a fresh salad or as a quick lunch served with some bread and home-made mayo. Simple and delicious!
4 large chicken breasts
3 eggs, beaten (I used egg whites as I had used the yolks to make mayonnaise)
2 cups breadcrumbs
1 cup finely grated Pecorino cheese (or Parmesan)
1 tsp salt
1/2 tsp paprika
fresh lemon to serve
- Place a large frying pan over a medium heat.
- Place the chicken breasts between two sheets of cling-wrap and thin out with a rolling pin or mallet.
- Combine the breadcrumbs with the cheese, salt and paprika. Place this in a shallow, wide bowl.
- Place the beaten eggs in a similar bowl (big enough to dunk the chicken into).
- To coat the chicken, dunk it first into the egg mixture and then place into the crumbs, coating the chicken well and patting down the crumbs.
- Place the chicken in the frying pan and allow to fry for 2 minutes per side until the crumbs are crispy and the chicken is cooked through but still moist.
- Serve hot with fresh lemon.