Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
This Lemon Pecorino Crusted Chicken topped with a creamy lemon sauce offers a delightful crunch and a burst of flavor, perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken
- 8 ounces 8 (2-ounce) chicken tenderloins Flattened to even thickness
- 1/2 cup all-purpose flour For dredging
- 2 large eggs, beaten For binding
- 1 cup panko breadcrumbs For the crust
- Zest from 1 lemon Added to breadcrumb mixture
- 1/4 cup grated Pecorino Romano cheese For flavor
- 1/4 cup extra virgin olive oil For frying
- 2 tablespoons butter For frying
For the Sauce
- 1 tablespoon extra virgin olive oil To sauté garlic
- 1 tablespoon minced garlic Add for flavor
- 1 tablespoon all-purpose flour For thickening the sauce
- 1/4 cup milk For creaminess
- 3/4 cup heavy cream For sauce richness
- 1/4 cup chicken broth For depth of flavor
- 2 tablespoons lemon juice For brightness
- 1 tablespoon butter To enrich the sauce
Instructions
Preparation
- Flatten the chicken tenderloins to even thickness using a meat mallet.
- Set up three stations: one with flour, one with beaten eggs, and one with a mix of panko, lemon zest, and grated Pecorino.
Cooking the Chicken
- Heat the olive oil and butter in a large nonstick sauté pan over medium heat.
- Fry the chicken pieces until golden and cooked through, about 3–5 minutes per side.
- Drain the fried chicken on paper towels.
Making the Sauce
- In a medium saucepan, heat the olive oil and minced garlic until fragrant.
- Whisk in the flour, then gradually add the milk, heavy cream, and chicken broth.
- Bring the mixture to a boil, then simmer until it thickens, about 3–5 minutes.
- Remove from heat and stir in the lemon juice and butter.
Serving
- Drizzle the creamy lemon sauce over the crispy chicken and serve immediately.
Notes
For storage, cool chicken and sauce to room temperature, store separately in airtight containers for up to 3 days, and reheat gently.