Ingredients:

• 4 small boneless, skinless chicken breasts (1 ½ pounds total), trimmed of excess fat
• A few tablespoons flour
• 2 large eggs
• ¼ cups grated Pecorino Romano cheese
• 1 tablespoon chopped fresh sage
• 2 teaspoons grated lemon zest
• 1 cup plain bread crumbs
• 2 tablespoons olive oil
• Handful of fresh sage leaves (optional garnish)

Directions:

1. If tenderloins are still attached to chicken breasts, remove them and bread and sauté them separately. Season chicken with salt and pepper and dust both sides generously with flour. Lay a sheet of plastic wrap over chicken and pound until about ½ inch thick.
2. Beat eggs with 2 tablespoons of water in a pie plate. Whisk in cheese, sage, and lemon zest. Dip each chicken breast in egg mixture, and then roll in bread crumbs to coat.
3. Heat butter and oil in a large skillet over medium-high heat until butter stops foaming.
4. Sauté chicken until golden and crispy on one side, about 4 minutes. Turn chicken, lower heat to medium, and continue cooking until meat feels firm when pressed, 5 to 8 minutes.
5. Cut into thick end of a breast to check for doneness. Transfer to plates. If using, add sage leaves to skillet, increase heat to high, and quickly fry until crisp. Garnish each plate with a few leaves.