Description
Lemon Pecorino Crusted Chicken is a quick and delicious dish featuring tender chicken breasts coated in a crispy pecorino and panko breadcrumb crust, pan-fried to golden perfection, and topped with a rich, tangy lemon cream sauce. This recipe combines the sharpness of Pecorino Romano cheese with the freshness of lemon, creating a delightful balance of flavors in just 35 minutes.
Ingredients
Scale
Chicken and Coating
- 4 pieces Boneless Skinless Chicken Breasts (even thickness)
- Salt, to taste
- Pepper, to taste
- 1 cup All-Purpose Flour (or gluten-free flour)
- 2 large Eggs (beaten)
- 1 cup Panko Breadcrumbs (or regular breadcrumbs)
- 1 cup Grated Pecorino Romano Cheese (freshly grated)
Sauce
- 4 tablespoons Unsalted Butter
- 2 cloves Garlic (minced)
- 1 cup Heavy Cream (or half-and-half or Greek yogurt)
- 1 cup Chicken Broth (or vegetable broth)
- 2 tablespoons Lemon Juice
- 1 tablespoon Lemon Zest
- 1/2 cup Additional Grated Pecorino Romano Cheese
Garnish
- Fresh Parsley (chopped, optional)
Instructions
- Prepare Chicken: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin between parchment paper to ensure they cook evenly.
- Season: Season both sides of each chicken breast with salt and pepper according to taste.
- Set Up Breading Stations: Arrange three shallow dishes: one with all-purpose flour, another with beaten eggs, and the last with the panko breadcrumb and grated Pecorino mixture.
- Bread the Chicken: Coat each chicken piece first in flour, then dip into the beaten eggs, and finally press into the panko and Pecorino mixture to cover completely.
- Heat Pan: Warm olive oil and unsalted butter in a skillet over medium heat until hot and shimmering for frying.
- Cook Chicken: Fry the coated chicken breasts for 4-5 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C). Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Sauté Garlic: In the same skillet, sauté the minced garlic in the remaining melted butter until fragrant, about 30 seconds to 1 minute, avoiding browning.
- Make Sauce: Add heavy cream, chicken broth, lemon juice, lemon zest, and the additional Pecorino cheese to the skillet. Stir and simmer gently until the sauce thickens slightly, approximately 3-5 minutes.
- Season Sauce: Taste the sauce and adjust seasoning with salt and pepper as needed.
- Serve: Plate the crispy chicken breasts and spoon the lemon Pecorino cream sauce over them. Garnish with chopped fresh parsley if desired for a fresh finish.
Notes
- For gluten-free option, replace all-purpose flour with gluten-free flour and ensure the breadcrumbs are gluten-free.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- To reduce fat, use half-and-half or Greek yogurt instead of heavy cream in the sauce.
- Press the breadcrumbs firmly onto the chicken to ensure a crispy crust that holds during cooking.
- Monitor the sauce closely while simmering to prevent curdling, especially if substituting with yogurt.
- Use fresh Pecorino Romano cheese for the best flavor and texture in both the crust and sauce.
