Description
Lemon Pecorino Crispy Chicken brings zesty Mediterranean flavors right to your dinner table, creating a quick and delicious meal that will make your taste buds dance with joy. Crispy, tangy, and packed with Italian-inspired goodness, this dish turns ordinary chicken into something seriously special.
Ingredients
Scale
Protein:
- 8 2-ounce chicken tenderloins
Coating:
- ½ cup + 1 tablespoon all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ¼ cup grated Pecorino Romano cheese
- 1 tablespoon minced garlic
- Zest of 1 lemon
Sauce and Cooking Ingredients:
- ¼ cup + 1 tablespoon extra virgin olive oil
- 2 tablespoons + 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¼ cup milk
- ¾ cup heavy cream
- ¼ cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon butter
Instructions
- Flatten your 8 chicken tenderloins to an even ½-inch thickness using a meat mallet, ensuring tender and uniform pieces for consistent cooking.
- Create three separate bowls: one with ½ cup flour, another with beaten eggs, and the third with panko breadcrumbs mixed with lemon zest and ¼ cup Pecorino Romano cheese.
- Individually coat each tenderloin by first dusting with flour, then dipping in egg, and finally pressing into the breadcrumb mixture to ensure a complete, even coverage.
- Heat ¼ cup olive oil and 2 tablespoons butter in a large nonstick skillet at 350°F. Carefully place chicken and fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove fried chicken to a paper towel-lined plate, allowing excess oil to drain while maintaining crispy texture.
- In a separate saucepan, warm 1 tablespoon olive oil over medium heat. Add 1 tablespoon minced garlic and sauté for 45-60 seconds until fragrant.
- Sprinkle 1 tablespoon flour into the garlic, whisking constantly for 30 seconds to create a smooth roux.
- Gradually pour ¼ cup milk, ¾ cup heavy cream, and ¼ cup chicken broth into the pan, stirring continuously until sauce thickens to a creamy consistency.
- Reduce heat and stir in 2 tablespoons lemon juice and 1 tablespoon butter, blending until sauce is silky and well-integrated.
- Plate your crispy chicken and cascade the lemon cream sauce generously over the top, ensuring each piece is beautifully coated.
Notes
- Pounding chicken evenly ensures tender, uniform cooking that prevents dry or tough spots.
- Use fresh Pecorino cheese and microplane zest for the most vibrant lemon flavor in your breadcrumb coating.
- For gluten-free adaptation, substitute regular flour with almond flour and use gluten-free panko breadcrumbs.
- Maintain oil temperature around 350°F for crispy, golden exterior without burning the delicate breadcrumb coating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 140 mg