Pecorino Chicken And Garlic Sour Cream Sauce
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Tender and juicy Pecorino Crusted Chicken with an amazing (easy!) 5 minute Garlic Sour Cream Sauce - Perfect comfort food !
Course: Main Course
Servings: 4
Author: Linda Nortje
  • 4 Chicken Fillets
  • 1/2 cup Pecorino Romano Cheese ,finely grated
  • 3/4 cup Italian-Style Breadcrumbs
  • 1/3 cup Buttermilk
Garlic Sour Cream Sauce
  • 1 TB Butter
  • 2 t Garlic ,Fresh, crushed
  • 1/2 cup Milk
  • 1/2 cup Sour Cream
  • 1 t Cornflour ,optional (Cornstarch)
  • 1 TB Milk ,optional, if using Cornflour
  • 1 TB Parsley ,Fresh, chopped
  1. Pre-heat oven to 180 deg C (350 deg F) - Spray a roasting pan with cooking oil (See Note in post for AirFryer)
  2. Combine the Pecorino Romano and the Breadcrumbs - place on a plate and set aside
  3. Pour the Buttermilk on a plate and cover/roll each Chicken Fillet, shaking off any excess
  4. Gently roll the Buttermilk dipped Chicken in the Cheese/Breadcrumb mixture and arrange in a single layer on the prepared roasting pan
  5. Bake 30 - 40 minutes or until done
Garlic Sour Cream Sauce
  1. Saute the Garlic in the Butter in a small saucepan for 1 - 2 minutes
  2. Add the Milk and Sour Cream - simmer 2 minutes (do not boil)
  3. Optional to thicken sauce; Mix the Cornflour with the tablespoon Milk - add to the Sauce and stir until thickened - remove from heat and stir in the Parsley
Recipe Notes

Serve the Garlic Sour Cream Sauce over the baked Pecorino Chicken