Parmesan cheese goes with breadcrumbs like compromise goes with marriage. In an effort to nab all of the cheesy taste but less of the cheesy fat, I used pecorino. Pecorino has a texture similar to Parmesan, but it’s made from sheep’s milk, not cow’s milk, and the flavor is more robust. Moreover, you can get the same umami with less cheese, saving both cash and calories.
Saving time is important too, so rather than dip the Brussels sprouts individually into the egg wash and breadcrumbs, I tossed everything together in a bowl. The Brussels sprouts won’t be coated as completely as a piece of chicken-fried steak, but there is more than enough crispy happiness to satisfy.