Description
This Lemon Pecorino Crusted Chicken recipe features juicy, tender chicken breasts coated in a zesty Pecorino and panko crust, pan-fried to golden perfection, and topped with a luscious creamy lemon sauce. Perfectly balanced flavors of lemon, garlic, and cheese make for an elegant yet simple dish ideal for a special weeknight dinner or entertaining guests.
Ingredients
Scale
For the Chicken
- 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)
For the Creamy Lemon Sauce
- 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
- Prepare Chicken: Flatten each boneless, skinless chicken breast to an even thickness using a meat mallet or rolling pin placed between sheets of parchment paper to ensure uniform cooking.
- Season: Season both sides of the chicken breasts generously with salt and pepper to enhance flavor.
- Set Up Breading Stations: Arrange three plates: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest.
- Bread the Chicken: Dredge each chicken breast first in flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with the panko-Pecorino-lemon zest mixture, pressing gently to adhere.
- Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Add chicken breasts and cook for 4–5 minutes on each side, or until golden brown and fully cooked through. Remove chicken and place on a paper towel-lined plate to drain any excess oil.
- Make the Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
- Simmer Sauce: Stir in heavy cream, chicken broth, lemon juice, lemon zest, and Pecorino Romano cheese. Allow the sauce to simmer gently for 4–5 minutes until it thickens slightly.
- Season Sauce: Taste the sauce and adjust seasoning with salt and pepper as desired.
- Serve: Plate the crusted chicken breasts and spoon the creamy lemon sauce generously over the top. Garnish with chopped fresh parsley if desired. Serve immediately.
Notes
- For even cooking, ensure chicken breasts are pounded to uniform thickness.
- Panko breadcrumbs provide extra crunch; you may substitute with regular breadcrumbs if needed.
- Use fresh lemon zest for the best bright citrus flavor.
- Cooking times may vary slightly depending on the size of the chicken breasts; always check that the internal temperature reaches 165°F (74°C).
- This recipe can be adapted for gluten-free by substituting all-purpose flour and panko with gluten-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Lemon chicken, pecorino crusted chicken, creamy lemon sauce, pan-fried chicken, Italian chicken recipe
