Description
Lemon Pecorino Crusted Chicken is a flavorful dish with a crispy coating and creamy lemon sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- Salt and pepper (to taste)
- 0.5 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 0.5 cup grated Pecorino Romano cheese
- 1 tbsp lemon zest
- 2 tbsp olive oil
- 2 tbsp butter (for frying)
- 2 tbsp butter (for sauce)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 0.25 cup chicken broth
- 0.25 cup lemon juice
- 1 tsp lemon zest (for sauce)
- 0.25 cup grated Pecorino Romano cheese (for sauce)
- Salt and pepper, to taste (for sauce)
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Season chicken breasts with salt and pepper.
- Set up a breading station with flour, beaten eggs, and panko mixed with Pecorino and lemon zest.
- Dredge each chicken breast in flour, dip in eggs, and coat with panko mixture.
- Heat olive oil and butter in a skillet over medium heat.
- Fry chicken until golden brown on both sides, about 4-5 minutes per side.
- Transfer chicken to a baking dish and bake for 15-20 minutes until cooked through.
- In the same skillet, melt butter for the sauce and sauté garlic until fragrant.
- Add heavy cream, chicken broth, lemon juice, lemon zest, and cheese. Stir and cook until thickened.
- Serve chicken drizzled with sauce and garnish with parsley.
Notes
- For extra flavor, let chicken marinate in lemon juice for 30 minutes before cooking.
- Substitute chicken with fish for a different protein option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg
Keywords: Lemon Pecorino Crusted Chicken, Chicken Recipe, Italian Chicken Dish