Description
Lemon Pecorino Crusted Chicken delivers a zesty punch of flavor that makes dinner feel special without complicated prep work. Crispy, tangy, and packed with simple Mediterranean charm, this dish turns your weeknight meal into a quick culinary escape.
Ingredients
Scale
Main Proteins:
- 8 chicken tenderloins
Breading and Cheese:
- 1 cup panko breadcrumbs
- ¼ cup grated Pecorino Romano cheese
- ½ cup all-purpose flour
- 2 large eggs
Liquids and Seasonings:
- ¼ cup extra virgin olive oil
- 2 tablespoons butter
- 1 lemon zest
Sauce Components:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- ¼ cup milk
- ¾ cup heavy cream
- ¼ cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon butter
Instructions
- Lay each 2-ounce chicken tenderloin between plastic wrap and pound to ¼-inch thickness using a meat mallet, ensuring uniform cooking.
- Organize three shallow dishes: first with ½ cup flour, second with 2 beaten eggs, third with panko breadcrumbs mixed with lemon zest and ¼ cup Pecorino Romano.
- Carefully dredge each chicken piece first in flour, shaking off excess, then coat completely in egg, and finally press into breadcrumb mixture for even coverage.
- Heat ¼ cup olive oil and 2 tablespoons butter in a large skillet at medium-high heat (375°F). Carefully place breaded tenderloins in pan, cooking 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer crispy chicken to paper towel-lined plate to absorb excess oil and maintain crispness.
- In a separate saucepan, warm 1 tablespoon olive oil over medium heat. Sauté 1 tablespoon minced garlic for 30 seconds until fragrant.
- Sprinkle 1 tablespoon flour into garlic, stirring constantly to prevent burning. Gradually whisk in ¼ cup milk, ¾ cup heavy cream, and ¼ cup chicken broth.
- Simmer sauce for 3-5 minutes, stirring frequently, until mixture thickens and coats the back of a spoon.
- Remove sauce from heat, then gently stir in 2 tablespoons lemon juice and 1 tablespoon butter until smooth and glossy.
- Drizzle warm sauce generously over crispy chicken just before serving. Optional: Garnish with fresh chopped parsley or lemon wedges.
Notes
- Pounding the chicken to an even thickness ensures consistent cooking and a tender texture throughout each piece.
- Use fresh lemon zest for a bright, vibrant citrus flavor that complements the salty Pecorino cheese in the crispy coating.
- For a gluten-free version, swap regular flour and panko with almond flour and gluten-free breadcrumbs, which will maintain a similar crispy exterior.
- To prevent soggy breading, let each chicken piece rest on a wire rack after coating to help the breading adhere better and create a crunchier crust.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 435 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 33 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 140 mg