Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Ingredients:
4 boneless, skinless chicken breasts
1 cup Pecorino Romano cheese, finely grated
1 cup panko breadcrumbs
2 tablespoons lemon zest
2 tablespoons fresh parsley, chopped
1/2 teaspoon garlic powder
2 large eggs
1/2 cup all-purpose flour
2 tablespoons olive oil
Salt and pepper to taste
For the Creamy Lemon Sauce:
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup Pecorino Romano cheese
Salt and pepper to taste
Directions:
Pound chicken breasts to even thickness and season with salt and pepper.
Set up three shallow dishes: flour in the first, beaten eggs in the second, and a mixture of Pecorino, breadcrumbs, lemon zest, parsley, and garlic powder in the third.
Dredge each chicken breast in flour, dip in egg, and press into the breadcrumb mixture until well coated.
Heat olive oil in a large skillet over medium heat. Cook chicken 4–5 minutes per side, or until golden and internal temp reaches 165°F (74°C). Remove and keep warm.
In the same skillet, melt butter and sauté garlic until fragrant. Add cream and broth, bring to a simmer. Stir in lemon juice and Pecorino, cooking until thickened (about 5–7 minutes).
Spoon the creamy lemon sauce over the crispy chicken and garnish with extra parsley or lemon zest.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 540 kcal | Servings: 4 servings
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