1If the ricotta di pecora is not already firm, place it in a fine-mesh sieve lined with cheesecloth over a bowl and refrigerate for at least 2 hours, or overnight, to drain excess moisture.
2Prepare your breading station: Place the 00 flour in a shallow dish. In a second shallow dish, whisk the eggs until well combined. In a third shallow dish, combine the pangrattato, grated Parmigiano-Reggiano, and fresh parsley, mixing thoroughly. Season the pangrattato mixture with a pinch of fine sea salt and freshly ground black pepper.
