Ingredients

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

Step 1: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin between parchment paper. Season both sides with salt and pepper.

Step 2: Set up three breading stations: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano, and lemon zest.

Step 3: Coat each chicken breast first in flour, shaking off the excess, then dip into the beaten eggs, and finally press into the breadcrumb mixture until fully coated.

Step 4: Heat olive oil and 2 tablespoons butter in a skillet over medium heat. Fry the chicken breasts for 4–5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.

Step 5: In the same skillet, melt the remaining 2 tablespoons butter. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 6: Stir in the heavy cream, chicken broth, lemon juice, lemon zest, and grated Pecorino Romano. Simmer the sauce for 4–5 minutes, stirring occasionally, until it thickens.

Step 7: Season the sauce with salt and pepper to taste. Serve the chicken topped with the creamy lemon sauce and garnish with chopped fresh parsley if desired.

Tips & Variations

Use freshly grated Pecorino Romano for the best flavor and texture.

Let the breaded chicken rest for 10 minutes before frying to help the coating adhere better.

For a lighter version, substitute half the heavy cream with half-and-half or milk, but note the sauce may be less rich.

Add a pinch of crushed red pepper flakes to the sauce for a subtle hint of heat.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy, but adjust cooking time as they may take a bit longer to cook through.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear. The crust should be golden brown and crispy.

Dinner

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Introduction