Pecorino Romano Crusted Chicken

 

3 boneless skinless chicken breasts, pounded out
1/2 cup plain bread crumbs
1/2 cup locatelli pecorino romano cheese
1 tablespoon parlsey
salt and pepper to taste
1 large egg
1 teaspoon water
good olive oil
In a bowl mix water and egg to make egg wash.  In another bowl mix bread crumb, cheese, salt, pepper and parsley.  Dip the chicken in the egg wash, let any extra drip off.  Then place the chicken in the bread crumbs and coat well on both sides.  Place on wire rack and let dry five minutes.  In large skillet heat olive oil on medium-high heat.   Add chicken and cook until browned.  Flip and cook the other side.  I served this w/Polenta Squares and greens.  Enjoy!