Description
Zesty Lemon Pecorino Crispy Chicken is a 30-minute Italian-inspired dinner made with golden pan-fried chicken tenderloins, bright lemon zest, savory Pecorino Romano, and a luscious lemon garlic cream sauce.
Ingredients
• 8 2-ounce chicken tenderloins
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• Zest from 1 lemon
• 1/4 cup grated Pecorino Romano cheese
• 1/4 cup extra virgin olive oil
• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil (for sauce)
• 1 tablespoon all-purpose flour (for sauce)
• 1 tablespoon minced garlic
• 1/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon butter (for finishing sauce)
Instructions
1. Flatten chicken tenderloins using a meat mallet to ensure even thickness.
2. Set up three shallow bowls: flour in one, beaten eggs in another, and panko mixed with lemon zest and Pecorino in the third.
3. Dredge each tenderloin in flour, dip in egg, then coat in breadcrumb mixture.
4. Heat olive oil and butter in a large skillet over medium heat.
5. Pan-fry chicken 3–5 minutes per side until golden and fully cooked. Work in batches as needed. Drain on paper towels.
6. In a separate saucepan, heat olive oil and sauté garlic until fragrant.
7. Whisk in flour, then slowly add milk, cream, and chicken broth. Simmer 3–5 minutes until thickened.
8. Remove from heat, stir in lemon juice and butter to finish sauce.
9. Drizzle sauce over crispy chicken and serve immediately.
Notes
– Substitute Parmesan for Pecorino if needed, though the flavor will be milder.
– Avoid microwaving to preserve crispness; reheat in the oven.
– Use gluten-free panko and flour to make the dish gluten-free.
– Serve with greens or light pasta to balance the richness.
– Store leftovers up to 3 days in the fridge, sauce separately if possible.
- Prep Time: 15
- Cook Time: 15
- Method: Skillet
- Cuisine: Italian