Pecorino Crumbed Chicken
Sometimes the best things to eat are the simplest to prepare and this week’s dish couldn’t be easier – breast of chicken with a tasty crumb coating, shallow fried and finished with a spritz of lemon juice.
The beauty is in its versatility – once cooked it can be served with spaghetti and tomato sugo, topped with a melting piece of buffalo mozzarella giving you a great family supper. It’s always a popular addition to a buffet or barbecue spread and goes fantastically well with new potato salad, coleslaw and ripe summer tomatoes. This past few weeks I have been using it as a great sandwich filling with crispy salad leaves, tomato slices, red onion rings stuffed into a fresh baguette and a generous slather of fresh mayonnaise. Perfect lunchtime fare for us over the holidays and especially favoured by the kids who are happy to grab a sandwich and rush back to their fun and games in the sun.
However you choose to serve it I’m sure that when you make it once, it will be requested again and again. Enjoy.
words – Justin Maule
2 large skinned chicken breasts, halved lengthwise
150g seasoned flour
3 eggs, whisked and seasoned
100g pecorino, finely grated
oil for frying
1. Dust chicken slices in seasoned flour, shaking off any excess.
2. Mix panko crumbs and pecorino together.
3. Pass chicken through egg, then coat in crumb mix.
4. Repeat with all 4 pieces of chicken.
5. Repeat step 3 if required.
6. Fry chicken in oil over a medium heat, cook in batches if your pan isn’t big enough – don’t overcrowd the pan.
7. Drain on kitchen paper, checking that the chicken is cooked right through, if not, finish in the oven till done.
8. Sprinkle with soft sea salt and a skoosh of lemon.