Pecorino Crusted Chicken Breast

Ingredients:

• 100g pecorino
• 200g breadcrumbs
• 4 skinless chicken breast fillets
• 1 egg
• Oil for frying

Method:

• For the breadcrumbs, take 200g of breadcrumbs and 100g pecorino and mix them together until well combined.
• Butterfly the chicken by cutting it in half, leaving one side attached and open out the breast like a book to create an even fillet.
• Place in the flour, then remove patting off any excess flour.
• Then put chicken into the egg mixture.
• Shake off excess egg and add chicken to the breadcrumbs, ensuring it's well coated.
• Shallow fry the chicken breast in a frying pan until golden brown and cooked through.

Recipe Credit goes to Jaime at Chef Dine.