This is my idea of fried chicken. Juicy and tender chicken breast surrounded by a crispy crust sauteed in luscious extra virgin olive oil and topped with peppery, lemony arugula and shaved Pecorino Romano. Absolute HEAVEN! All this deliciousness, and yet still healthy. So much better for you than some of those “finger-lickin’ good” joints and it won’t make your stomach hurt for like 4 days afterwards. This is the beauty of home-cooked food.
Let’s talk about Pecorino Romano for a minute. I love it. I pretty much use it in place of parmesan in any and all dishes. This is mainly because I have found the king of all romano cheeses: Locatelli Pecorino Romano! Ladies and gentlemen, this is the best romano cheese EVER! I buy it at my local Central Market, but I believe it’s popular enough to be found in most high-end grocery stores. I mean, they have their own website and all. It’s rich, salty and decadent. It takes serious self control on my part to not eat the whole wedge in one sitting. Mmm mmm mmm.
Roman Chicken with Arugula Salad
- 2 chicken breasts, slightly pounded to an even thickness
- 1/4 cup panko bread crumbs
- 1/4 cup grated pecorino romano, plus more shaved for topping
- 1 egg
- big handful of arugula
- 1 lemon, freshly squeezed
- 1/4 cup good extra virgin olive oil, plus more for sauteing
- kosher salt and freshly cracked pepper
Set up your dredging station. In one plate or bowl, mix the panko and grated romano and season with salt and pepper. In another bowl beat the egg with a splash of water. Pat dry the chicken breasts and season with salt and pepper. Coat in egg and dredge in panko and romano mixture. Let sit of 10 minutes. Heat olive oil in saute pan, just enough to cover the bottom, over medium heat until shimmery. Cook for about 5 minutes on each side, until golden brown and cooked through. Let rest for a couple minutes. Meanwhile, make the salad. Add lemon juice, olive oil and salt and pepper to a bowl. Whisk until emulsified. Add arugula and toss. Top cooked chicken with some of the arugula salad and freshly shave more Pecorino Romano on top.