Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts

Salt and pepper, to taste

½ cup all-purpose flour

2 eggs, beaten

1 cup panko breadcrumbs

½ cup grated Pecorino Romano cheese

1 tbsp lemon zest

2 tbsp olive oil

2 tbsp butter

For the Creamy Lemon Sauce:

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

¼ cup chicken broth

¼ cup freshly squeezed lemon juice

¼ cup grated Pecorino Romano cheese

1 tsp lemon zest

Salt and pepper, to taste

Fresh parsley, for garnish

 

Instructions:

Prep the Chicken: Pound chicken breasts to even thickness. Season both sides with salt and pepper.

Bread the Chicken: Dredge each chicken breast in flour, then dip into beaten eggs, then coat in a mixture of panko, Pecorino, and lemon zest.

Cook the Chicken: Heat olive oil and butter in a skillet over medium heat. Cook chicken 4–5 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate.

Make the Sauce: In the same pan, melt butter and sauté garlic for 1 minute. Stir in cream, chicken broth, lemon juice, Pecorino, and lemon zest. Simmer for 4–5 minutes until slightly thickened. Season with salt and pepper to taste.

Serve: Plate the chicken and drizzle with creamy lemon sauce. Garnish with fresh parsley and additional Pecorino if desired.

Prep Time: 15 minutes | Cook Time: 20 minutes

Servings: 4 | Kcal: 550 per serving