Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Crispy Chicken Breasts Coated in Zesty Pecorino with a Velvety Lemon Cream Sauce
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
½ cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
½ cup grated Pecorino Romano cheese
1 tbsp lemon zest
2 tbsp olive oil
2 tbsp butter
For the Creamy Lemon Sauce:
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
¼ cup chicken broth
¼ cup freshly squeezed lemon juice
¼ cup grated Pecorino Romano cheese
1 tsp lemon zest
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions:
Prep the Chicken: Pound chicken breasts to even thickness. Season both sides with salt and pepper.
Bread the Chicken: Dredge each chicken breast in flour, then dip into beaten eggs, then coat in a mixture of panko, Pecorino, and lemon zest.
Cook the Chicken: Heat olive oil and butter in a skillet over medium heat. Cook chicken 4–5 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate.
Make the Sauce: In the same pan, melt butter and sauté garlic for 1 minute. Stir in cream, chicken broth, lemon juice, Pecorino, and lemon zest. Simmer for 4–5 minutes until slightly thickened. Season with salt and pepper to taste.
Serve: Plate the chicken and drizzle with creamy lemon sauce. Garnish with fresh parsley and additional Pecorino if desired.
Prep Time: 15 minutes | Cook Time: 20 minutes
Total Time: 35 minutes | Servings: 4 | Kcal: 550 per serving