Pre-heat oven to 180 deg C (350 deg F) - Spray a roasting pan with cooking oil (See Note in post for AirFryer)
Combine the Pecorino Romano and the Breadcrumbs - place on a plate and set aside
Pour the Buttermilk on a plate and cover/roll each Chicken Fillet, shaking off any excess
Gently roll the Buttermilk dipped Chicken in the Cheese/Breadcrumb mixture and arrange in a single layer on the prepared roasting pan
Bake 30 - 40 minutes or until done
Garlic Sour Cream Sauce
Saute the Garlic in the Butter in a small saucepan for 1 - 2 minutes
Add the Milk and Sour Cream - simmer 2 minutes (do not boil)
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
Notes
Serve the Garlic Sour Cream Sauce over the baked Pecorino Chicken
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.