Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Once you try our Crispy Chicken Pecorino, you’ll want to make it again and again. The crispy, buttery, and salty chicken is perfectly complemented by the bright, peppery salad. Together, it all makes a quick and easy weeknight dinner. If you’re not into chicken thighs, feel free to use chicken breasts or cutlets, or even pork cutlets, instead. You can also forgo sprinkling the additional salt at the end if you aren’t keen on salinity. Serve with white wine or rosé.

Marianne Williams


Credit: Fred Hardy

Recipe Summary

30 mins
30 mins
Serves 4 (serving size: 1 chicken thigh, 1 cup salad)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 200°F. Whisk together eggs and water in a shallow bowl. Stir together panko, grated cheese, and 1 teaspoon of the salt in separate shallow dish. 

  • Dry chicken well with paper towels. Place each chicken piece in egg mixture, turning to fully coat; allow excess to drip off. Transfer pieces to panko mixture, and turn to coat, pressing to adhere mixture.  

  • Melt 1 tablespoon butter with 2 tablespoons of the olive oil in a large skillet over medium-high. Add 2 chicken pieces to skillet, and cook until golden brown and internal temperature registers 160°F, 2 to 3 minutes per side. Transfer chicken to a wire rack set inside a rimmed baking sheet skillet. Season with 1/4 teaspoon of the salt, and keep warm in preheated oven. Repeat with remaining butter, chicken, 2 tablespoons of the oil, and 1/4 teaspoon of the salt. 

  • Toss together arugula, lemon juice, and remaining 1 tablespoon oil and 1/4 teaspoon salt. Garnish with shaved pecorino cheese. Divide chicken and salad among 4 serving plates, and serve immediately with lemon wedges.