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No long explanations today about why this is delicious. All you need to know is this is very low-carb as the mentioned ‘crumb’ is simply finely grated pecorino and it is incredibly delicious. The cheese adds a lovely richness and feels completely indulgent. Served on a salad of baby butter lettuce, tomatoes, bocconcini and avo, this makes a great lunch or supper.
Pecorino crumbed Chicken on salad.
Recipe type: Salad, Dinner, Lunch, Low-Carb,
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
- 4 chicken breasts
- 200g (7.05 ounces) Pecorino, finely grated (you can also place chunks of Pecorino in a food processor and blend until very fine)
- 2 egg whites
to serve
- salad ingredients of your choice
Instructions
- Place the egg whites and Pecorino in two separate bowls.
- With a rolling pin/meat mallet, flatten the chicken breasts slightly.
- Cover the chicken breasts first with egg white and then with the pecorino. You can repeat this process for a thicker crust.
- To cook the chicken, fry/bake until golden brown and cooked through. If baking, place on a baking sheet lined with baking paper and place in a very hot oven.
- To serve, slice the chicken and serve with salad.
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Tags: carb-free cooking, Chicken recipes, chicken salad, chicken salad recipes, crumbed chicken, healthy cooking, healthy recipes, low carb, low-carb cooking, pecorino crumbed chicken, pecorino crumbed chicken salad
Post By Alida Ryder
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