Description
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful and elegant dish featuring tender chicken breasts coated in a zesty pecorino and panko crust, pan-fried to golden perfection, and served with a rich, tangy lemon cream sauce. Perfect for a special dinner or a flavorful weeknight meal, it combines crispy texture and bright citrus flavors with the creamy richness of Pecorino cheese.
Ingredients
Scale
Chicken and Coating
- 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)
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 the Chicken: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin between parchment paper. Season both sides generously with salt and pepper.
- Set up Breading Stations: Prepare three plates: one with all-purpose 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 the flour, shaking off excess, then dip into the beaten eggs, and finally press into the breadcrumb mixture until fully coated. Set aside and let rest for 10 minutes to help the coating adhere.
- Cook the Chicken: Heat olive oil and butter in a skillet over medium heat. Add the breaded chicken breasts and cook for 4 to 5 minutes per side until golden brown and cooked through. Transfer cooked chicken to a paper towel-lined plate to drain.
- Make the Creamy Lemon Sauce: In the same skillet, melt butter and sauté minced garlic for about 1 minute until fragrant. Add heavy cream, chicken broth, lemon juice, lemon zest, and Pecorino Romano cheese. Simmer gently for 4 to 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve: Plate the browned chicken breasts and spoon the creamy lemon sauce generously over them. Garnish with freshly chopped parsley if desired and serve immediately.
Notes
- Use freshly grated Pecorino Romano cheese for the best flavor in both the crust and the sauce.
- Allow the breaded chicken to rest for 10 minutes before frying to ensure the coating sticks well.
- To lighten the dish, you can substitute half-and-half for heavy cream, though the sauce will be less rich.
- Make sure not to overcook the chicken to keep it juicy inside.
- Serve with a side of steamed vegetables or a light salad to balance the richness of the sauce.
- 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, easy chicken dinner, panko crusted chicken
