Pecorino crumbed Chicken on salad.

Pecorino crumbed chicken salad

  • 4 chicken breasts
  • 200g (7.05 ounces) 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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