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Pecorino Chicken Cutlets

Pecorino Chicken Cutlets

Renée Robinson

Crisp, golden brown chicken cutlets that are loaded with flavor from the pecorino.

I think fried chicken may be the most universally loved of all foodstuffs. And I make it in all kinds of ways. But every once in awhile I get a serious craving for crispy chicken cutlets and I have to satisfy that urge or it will not go away. 

While there are all kinds of ways to go about this, my favorite is to use panko bread crumbs combined with grated pecorino cheese for the final coating.

Ingredients for Pecorino Chicken

I get my chicken pounded to a quarter inch thick, cut it up into serving size pieces, and salt and pepper it. I then line up my dishes on the counter and proceed. This is one of those times when you need to have everything set up in order to avoid a huge mess. I have a large rack sitting over parchment paper at the end of the counter, closest to the stovetop.  This is where I’ll place the pieces of fully prepped chicken.

Then I have my 3 dishes lined up which contain the flour, beaten eggs, and the panko/cheese mixture. Working with one piece of chicken at a time, I dust it with flour, dunk it in the eggs, while letting the excess drip off, and then lay it on the panko and cheese dish, patting it into the panko, flipping it, and covering the other side. Then it goes onto the rack and I proceed until I’ve used up all the chicken. 

I’m one of those people who can’t function well in a mess, so I let the chicken sit while I clean up everything else until all I’m left with is the chicken and my skillet sitting on the stovetop. 

After that it’s only a matter of frying the chicken in batches of hot oil for about 2 to 3 minutes per side, scattering on some chopped parsley and serving it with lemon wedges to squeeze over each piece. 

Pecorino Chicken Cutlets

As you can see, the panko and cheese create a beautiful golden crust. Biting into this chicken is satisfying on multiple levels. After all, it’s a crispy chicken cutlet that’s loaded with flavor and who doesn’t love that?

Pecorino Chicken Cutlets

Recipe by Renée Robinson



Crispy chicken cutlets are coated in panko and pecorino cheese. Does it get any better than this? I do not think so.

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  • 1 1/4 pounds boneless and skinless chicken breasts, pounded 1/4 inch thick

  • Fine sea salt

  • Black pepper

  • 1 1/2 cups panko bread crumbs

  • 85 grams (approximately 1 cup) grated pecorino cheese

  • 1/2 cup all purpose flour

  • 2 eggs, beaten

  • Approximately 1/2 cup neutral vegetable oil

  • 1/4 cup chopped parsley

  • Lemon wedges


  • Cut the pounded chicken into serving size pieces and sprinkle with salt and pepper. Combine the panko and pecorino and put it in a flat dish. Place the flour in a flat plate and the beaten eggs in a bowl. Dust each piece of chicken with flour, dip in egg, letting the excess drip back into the bowl and coat well with the panko/cheese crumbs. Set aside on a rack.
  • Heat the oil in a large skillet until 375°. Place 2 or 3 pieces of chicken into the hot oil and cook for about 2 to 3 minutes on each side, until golden brown. Remove to a paper towel lined plate and proceed with cooking the rest of the chicken.
  • Scatter chopped parsley over the top and serve with lemon wedges.

4 Responses

  1. Renée, I loved the use of pecorino and panko bread crumbs in your recipe! This has to be the most delicious way to prepare and enjoy chicken cutlets (IMHO). Winner winner chicken dinner!

    1. Thank you so much, Sherman!!! Looks like you did a beautiful job with these. Gotta say I agree with you. They’re the best, aren’t they?? So happy you enjoyed them, too!

    1. Yep. I just love them, too. Ina’s recipe uses more flour, less cheese, and regular breadcrumbs instead of panko. Variations on the same theme, right? I feel certain every cook has their own spin on these because they’re simply so darned good. And you’re right about them being great served over a big salad. I don’t think you can beat that kind of meal. 😊

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