Lemon Pecorino Crusted Chicken
This Lemon Pecorino Crusted Chicken features tender chicken breasts coated in a flavorful crust, served with a creamy lemon sauce.
Equipment
- Frying pan
- mixing bowls
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts pounded to even thickness
- 0.5 cup all-purpose flour
- 2 pieces eggs beaten
- 1 cup panko breadcrumbs
- 0.5 cup grated Pecorino Romano cheese
- 1 tablespoon lemon zest
- 2 tablespoon olive oil
- 2 tablespoon butter for frying
For the Sauce
- 2 tablespoon butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 0.25 cup chicken broth
- 0.25 cup lemon juice
- 1 teaspoon lemon zest for sauce
- 0.25 cup grated Pecorino Romano cheese for sauce
- Fresh parsley optional chopped for garnish
Instructions
- Season the chicken breasts with salt and pepper. Dredge each breast in flour, dip in beaten eggs, and coat with panko breadcrumbs mixed with 0.5 cup grated Pecorino Romano cheese and lemon zest.
- In a frying pan, heat olive oil and 2 tablespoon butter over medium heat. Fry the chicken breasts until golden brown and cooked through, about 5-7 minutes per side. Remove from the pan and keep warm.
- In the same pan, add 2 tablespoon butter and minced garlic. Sauté for 1 minute, then add heavy cream, chicken broth, lemon juice, lemon zest, and 0.25 cup grated Pecorino Romano cheese. Cook until the sauce thickens.
- Serve the chicken topped with the lemon sauce and garnish with chopped parsley if desired.
Notes
You can adjust the amount of lemon juice and zest according to your taste. Serve with a side of vegetables or pasta.