Ingredients
Method
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.
