Pecorino, black pepper and sage-crusted chicken breast

Elevate your chicken with this mouth-watering crumb of pecorino, black pepper and sage. Fried until a beautiful dark golden brown, these chicken breasts make a delicious centrepiece for any balanced meal.

By Hayley Dodd
  • 30 mins preparation
  • Serves 4
  • Print


  • 2 skinless chicken breasts (600g in total)
  • 1/4 cup flour
  • 2 eggs, lightly beaten
  • 1 1/2 cups panko crumbs
  • 1 cup finely grated pecorino (or parmesan), plus extra to serve
  • 2 tsp freshly ground black pepper
  • 1/2 cup sage leaves, roughly chopped
  • Olive oil, for cooking


  • 1
    Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks.
  • 2
    Take 3 bowls: place the flour in one, the beaten egg in another, and combine the crumbs, pecorino, pepper and sage in the last bowl. Dip each piece of chicken in the flour, then the egg and lastly coat in the crumbs. Set aside.
  • 3
    Heat a drizzle of oil in a large frying pan over medium heat. Cook chicken in 2 batches, for 3-4 minutes on each side, or until dark golden brown and cooked through. Grate over a little more cheese and serve with mashed potato and steamed greens, or a leafy salad.

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