4 boneless, skinless chicken breasts

1 cup Pecorino Romano cheese, finely grated

1/2 cup panko breadcrumbs

1 tablespoon lemon zest

1 teaspoon lemon juice

2 eggs, beaten

1/4 cup flour

1 teaspoon garlic powder

1/2 teaspoon dried thyme

Salt and pepper, to taste

Olive oil, for frying

In a shallow dish, mix together Pecorino cheese, panko breadcrumbs, lemon zest, garlic powder, thyme, salt, and pepper.
Dredge each chicken breast in flour, then dip into the beaten eggs.
Coat with the breadcrumb-cheese mixture, pressing gently to help it stick.
Heat a large skillet over medium heat with enough olive oil to coat the bottom.
Cook chicken breasts for 4–5 minutes per side, until golden, crispy, and internal temp reaches 165°F (75°C).
Let rest for a few minutes, drizzle with lemon juice, and serve.

Swap Pecorino with Parmesan if preferred.

Add red pepper flakes to the breading for a spicy twist.

Make it gluten-free using GF panko and flour.

Use almond flour and pork rinds for a low-carb version.

Chicken thighs also work well and stay juicy.

Reheat in the oven or air fryer to keep it crispy.