Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
This Lemon Pecorino Crusted Chicken features juicy chicken breasts coated in a zesty blend of panko breadcrumbs, Pecorino Romano cheese, and lemon zest. Pan-fried to a golden crisp and topped with a rich, creamy lemon sauce, it offers a perfect balance of tangy brightness and savory depth, making it an impressive yet easy-to-make main dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
Chicken and Breading
- 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)
Creamy Lemon Sauce
- 2 tbsp butter (for sauce)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 0.25 cup chicken broth
- 0.25 cup lemon juice
- 1 tsp lemon zest (for sauce)
- 0.25 cup grated Pecorino Romano cheese (for sauce)
- Salt and pepper, to taste (for sauce)
Garnish
- Fresh parsley, chopped (optional garnish)
Instructions
- Prepare the Chicken: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin between parchment paper to ensure uniform cooking.
- Season: Sprinkle both sides of each chicken breast with salt and pepper to enhance the flavor.
- Set Up Breading Stations: Arrange three separate 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 excess, then dip into the beaten eggs, and finally press firmly into the breadcrumb mixture until fully coated.
- Cook the Chicken: Heat olive oil and butter in a skillet over medium heat. Fry each chicken breast for 4–5 minutes per side until golden brown and fully cooked through. Transfer cooked chicken to a paper towel-lined plate to drain and keep warm.
- Make the Sauce: Using the same skillet, melt butter and sauté minced garlic for about 1 minute until fragrant. Add heavy cream, chicken broth, lemon juice, lemon zest, and grated Pecorino Romano. Let the sauce simmer for 4–5 minutes, stirring occasionally until it thickens slightly.
- Season the Sauce: Taste the sauce and add salt and pepper as needed.
- Serve: Plate the chicken breasts and generously spoon the creamy lemon sauce over them. Garnish with fresh chopped parsley if desired and serve immediately.
Notes
- Use freshly grated Pecorino Romano cheese for the best flavor and texture in both the crust and sauce.
- Allow the breaded chicken to rest for about 10 minutes before frying to help the coating adhere better.
- To lighten the dish, substitute heavy cream with half-and-half or reduce the amount, though it will alter the sauce’s richness.
- Make sure to pound the chicken evenly to prevent uneven cooking and dryness.
- Serve with a light salad or steamed vegetables for a well-balanced meal.
Keywords: chicken, pecorino, lemon, creamy sauce, panko, crusted chicken, Italian recipe, skillet chicken, easy dinner
