Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Introduction

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a bright, flavorful take on a classic breaded chicken dish. The crispy Pecorino and lemon zest crust combined with a rich, velvety lemon sauce makes it a perfect meal for any night of the week.

Ingredients

• 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)
• 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)
• Fresh parsley, chopped (optional garnish)

Instructions

1. Step 1: Flatten the chicken breasts to even thickness using a meat mallet or rolling pin between parchment paper.
2. Step 2: Season both sides of the chicken with salt and pepper.
3. Step 3: Set up three breading stations: one plate with flour, one bowl with beaten eggs, and one plate with a mixture of panko breadcrumbs, Pecorino Romano cheese, and lemon zest.
4. Step 4: Coat each chicken breast first in flour, then dip into the beaten eggs, and finally press firmly into the breadcrumb mixture until fully coated.
5. Step 5: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat.
6. Step 6: Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels to drain.
7. Step 7: In the same skillet, melt 2 tablespoons of butter and sauté the minced garlic for about 1 minute until fragrant.
8. Step 8: Add heavy cream, chicken broth, lemon juice, lemon zest, and grated Pecorino Romano to the skillet. Simmer for 4 to 5 minutes until the sauce thickens slightly.
9. Step 9: Season the sauce with salt and pepper to taste.
10. Step 10: Serve the chicken breasts topped with the creamy lemon sauce and garnish with fresh chopped parsley if desired.

Tips & Variations

• Use freshly grated Pecorino Romano cheese for the best flavor and texture in the crust and sauce.
• Let the breaded chicken rest for 10 minutes before frying to help the crust adhere better.
• For a lighter version, substitute half the heavy cream with whole milk or Greek yogurt, adding it at the end to prevent curdling.
• If you prefer a sharper lemon taste, increase the lemon juice in the sauce by a tablespoon or two.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring the sauce occasionally to keep it smooth. Avoid high heat to prevent the cream from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may require slightly longer cooking time and benefit from being pounded to ensure even thickness.

How do I prevent the breading from falling off?

Make sure to thoroughly coat the chicken in flour before dipping in egg and pressing into the breadcrumb mixture. Letting the breaded chicken rest for about 10 minutes before frying helps the crust set and adhere better during cooking.