200gPecorinofinely grated (you can also place chunks of Pecorino in a food processor and blend until very fine)
2egg whites
to serve
salad ingredients of your choice
Instructions
Place the egg whites and Pecorino in two separate bowls.
With a rolling pin/meat mallet, flatten the chicken breasts slightly.
Cover the chicken breasts first with egg white and then with the pecorino. You can repeat this process for a thicker crust.
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.