Description
This Lemon Pecorino Crusted Chicken features juicy boneless chicken breasts coated with a zesty lemon and Pecorino Romano crust, pan-fried to a golden brown and served with a rich, creamy lemon sauce. The dish balances crispy texture with tangy, creamy flavors, perfect for an elegant yet easy dinner.
Ingredients
Scale
Chicken and Crust
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Pecorino Romano cheese
- 1 tbsp lemon zest
- Salt and pepper, to taste
Cooking and Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup heavy cream
- ¼ cup chicken broth
- ¼ cup lemon juice
Instructions
- Prepare Breading Stations: Set up three shallow bowls: one with the flour, one with the beaten eggs, and the last with the panko breadcrumbs combined with grated Pecorino Romano cheese and lemon zest. This will allow for efficient breading of the chicken breasts.
- Coat the Chicken: Season the chicken breasts with salt and pepper on both sides. Dredge each chicken breast first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture ensuring an even crust.
- Cook the Chicken: Heat olive oil and butter together in a large frying pan over medium heat until melted and hot. Add the breaded chicken breasts and cook for 5 to 7 minutes on each side or until the crust is golden brown and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
- Prepare the Lemon Sauce: Using the same pan, after removing the chicken, add a small amount of garlic (optional if desired) and sauté briefly if included. Then add the heavy cream, chicken broth, lemon juice, and lemon zest. Season with salt and pepper to taste. Simmer over medium-low heat, stirring occasionally, until the sauce thickens slightly and becomes creamy.
- Serve: Plate the cooked chicken breasts and generously drizzle the creamy lemon sauce over the top. Serve immediately for best flavor and texture.
Notes
- To ensure even cooking, pound chicken breasts to an even thickness before breading.
- You can substitute Pecorino Romano with Parmesan cheese if unavailable.
- If you prefer a lighter sauce, reduce the heavy cream by half and increase chicken broth accordingly.
- Use fresh lemon juice and zest for the best vibrant citrus flavor.
- Make sure the oil and butter are hot before adding chicken to ensure a crisp crust.
