Crispy Pecorino Romano Chicken

3 pieces of Crispy Pecorino Romano Chicken on a baking sheet with a small bowl of garlic mayo and lemon wedge

Pecorino Romano cheese is mixed into breadcrumbs, giving this Crispy Pecorino Romano Chicken the perfect salty, buttery crunch!


  • 2 boneless, skinless chicken breasts
  • salt and pepper
  • 1 C flour
  • 2 eggs
  • 1 C Panko breadcrumbs
  • 1/2 C grated Pecorino Romano
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 2 TBS butter, divided
  • 4 TBS extra virgin olive oil, divided


  1. Preheat your oven to 200 degrees and set a wire rack inside a baking sheet. You’ll put the first batch of chicken here and keep it warm in the oven while you finish the second batch.
  2. Prep the chicken: We want the chicken thin enough to cook through in the pan without burning the breadcrumbs. So, slice each chicken breast into two thinner halves by placing your hand flat on top of the chicken breast and carefully running your knife parallel to your hand, cutting through the breast. See picture in post for an example. Season all 4 pieces of chicken with salt and pepper on both sides.
  3. Set up your breading station: Combine 1 cup of flour, 1/2 a teaspoon of salt and 1/4 teaspoon of pepper in one dish. Whisk together  2 eggs in another dish. Combine 1 cup of Panko breadcrumbs, 1/2 a cup of grated Pecorino Romano, 1 teaspoon of paprika, and 1 teaspoon of garlic powder in a third dish. Arrange them near your stove, in that order: Flour – Egg – Breadcrumb.
  4. Cook 2 pieces of chicken at a time, and wipe out your skillet in between: Heat 1 tablespoon of butter and 2 tablespoons of oil in a non-stick skillet over medium to medium high heat. Working with one piece at a time, dredge the chicken in the flour, then the egg, then the breadcrumb mixture, making sure it’s evenly coated. Place the chicken in the skillet and move on to your second piece. Cook for 6-8 minutes, flipping over halfway through, until the chicken is golden brown on both sides. Transfer chicken to your baking sheet and keep warm in the oven while you finish the rest of the chicken. Wipe out the skillet, and repeat with the remaining butter, oil, and chicken.


I love to have a little garlic mayo on the side with this chicken. To make it, combine about 1/3 C of mayo with 1 or 2 cloves of grated garlic, a squeeze of lemon juice, and a pinch of salt. 

Keywords: Pecorino Romano, breaded chicken