Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
A delightful dish that pairs the tangy brightness of lemon with the rich flavor of Pecorino Romano cheese, perfect for family dinners or special occasions.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts
- to taste Salt and pepper
- 1/2 cup all-purpose flour
- 2 pieces eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 2 tablespoons butter
For the sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup grated Pecorino Romano cheese (for sauce)
- 1 teaspoon lemon zest (for sauce)
- to taste Salt and pepper (for sauce)
For garnish
- to taste Fresh parsley
Instructions
Preparation
- Pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
Breading
- Dredge each chicken breast in flour, dip it into beaten eggs, and then coat it with a mixture of panko, Pecorino, and lemon zest.
Cooking
- Heat olive oil and butter in a skillet over medium heat. Cook the chicken for 4–5 minutes on each side until golden brown and fully cooked. Transfer the chicken to a plate lined with paper towels.
Making the Sauce
- In the same pan, melt additional butter and sauté the minced garlic for about 1 minute. Stir in the heavy cream, chicken broth, lemon juice, Pecorino, and lemon zest. Simmer for 4–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Serving
- Plate the crispy chicken breasts and drizzle them with the creamy lemon sauce. Garnish with fresh parsley and extra Pecorino if you'd like.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently. The sauce may thicken in the fridge, loosen with chicken broth when reheating. Use fresh lemon juice for the best taste.