Description
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a vibrant and flavorful dish featuring crispy, golden-brown chicken breasts coated with a zesty pecorino and panko crust, served with a luscious lemon-infused creamy sauce. Perfectly pan-fried to achieve a crunchy exterior while maintaining juicy interior, this recipe balances tangy and savory notes, making it an elegant yet straightforward meal.
Ingredients
Scale
For the Chicken:
- 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)
For the Creamy Lemon Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 0.25 cup chicken broth
- 0.25 cup lemon juice
- 1 tsp lemon zest
- 0.25 cup grated Pecorino Romano cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Prep the Chicken: Flatten chicken breasts to even thickness using a meat mallet or rolling pin between parchment paper to ensure even cooking.
- Season: Season both sides of the chicken breasts with salt and pepper to taste.
- 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: Coat each chicken breast first in flour, shaking off the excess, then dip into the beaten eggs, and finally press firmly into the breadcrumb mixture until fully and evenly coated.
- Heat Oil and Butter: In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat until hot and melted.
- Cook Chicken: Add the breaded chicken breasts to the skillet and cook for 4 to 5 minutes per side or until the crust is golden brown and the chicken is cooked through. Remove and transfer them to a paper towel-lined plate to drain excess oil.
- Prepare the Sauce: In the same skillet, melt 2 tablespoons of butter and sauté the minced garlic for about 1 minute until fragrant but not browned.
- Add Liquids and Simmer: Pour in the heavy cream, chicken broth, lemon juice, and lemon zest along with the grated Pecorino Romano cheese. Stir well and let the sauce simmer for 4 to 5 minutes until slightly thickened.
- Season the Sauce: Taste and season with salt and pepper as needed to enhance the flavors.
- Serve: Plate the crispy chicken breasts, spoon the creamy lemon sauce generously on top, and garnish with freshly chopped parsley if desired. Serve immediately while warm.
Notes
- For even cooking, pounding the chicken breasts ensures they cook through without drying out.
- Use freshly grated Pecorino Romano cheese in the crust and sauce for the best flavor.
- Adjust lemon juice and zest according to your preference for tartness.
- Serve with a side of steamed vegetables or a light salad to balance the richness of the sauce.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid drying out the chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Lemon chicken, Pecorino crusted chicken, creamy lemon sauce, Italian chicken recipe, pan-fried chicken breast
