Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
A crispy and flavorful Lemon Pecorino Crusted Chicken served with a rich and creamy lemon sauce, combining the zesty brightness of lemon with the savory depth of Pecorino Romano cheese for an elegant and satisfying main dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
Chicken and Coating
- 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)
- 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 sheets of parchment paper to ensure even cooking.
- Season: Generously season both sides of the chicken breasts with salt and pepper to enhance flavor.
- Setup Breading Stations: Arrange three plates: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest.
- Bread the Chicken: Dredge each chicken breast first in flour, then dip into the beaten eggs, and finally press into the breadcrumb mixture ensuring each piece is fully coated.
- Cook the Chicken: Heat olive oil and butter in a skillet over medium heat. Fry the coated chicken breasts for 4–5 minutes on each side until they develop a golden-brown crust and are cooked through. Remove and place on paper towels to drain excess oil.
- Make the Sauce: In 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. Simmer the mixture for 4–5 minutes until the sauce thickens slightly.
- Season the Sauce: Adjust seasoning by adding salt and pepper to taste.
- Serve: Plate the crusted chicken breasts and spoon the creamy lemon sauce over them. Garnish with chopped fresh parsley if desired for an added touch of color and freshness.
Notes
- To ensure even cooking, pounding the chicken breasts to an even thickness is essential.
- Use fresh lemon zest to maximize the citrus flavor in both the crust and sauce.
- The Pecorino Romano cheese adds savory saltiness—adjust salt in the sauce accordingly.
- For a lighter version, substitute heavy cream with half-and-half or a light cream alternative.
- Serve with steamed vegetables or a fresh green salad to balance the richness.
Keywords: Lemon Pecorino Crusted Chicken, Creamy Lemon Sauce, Crispy Chicken, Italian Chicken Recipe, Skillet Chicken with Cheese
