Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a flavorful and elegant dish featuring tender chicken breasts coated in a zesty pecorino and panko crust, pan-fried to golden perfection and topped with a rich, creamy lemon sauce infused with garlic and Pecorino Romano cheese. This recipe balances crispy texture and tangy, savory notes, perfect for a sophisticated yet easy dinner.
- 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
Cooking Fats:
- 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)
Garnish:
- Fresh parsley, chopped (optional garnish)
Instructions
- Prepare the Chicken: Flatten chicken breasts to even thickness by placing them between parchment paper and gently pounding with a meat mallet or rolling pin to ensure uniform cooking.
- Season: Season both sides of each chicken breast with salt and pepper according to taste.
- Set Up Breading Stations: Arrange three separate stations: one plate with all-purpose flour, a bowl with beaten eggs, and a third plate with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, and 1 tablespoon lemon zest.
- Bread the Chicken: Coat each chicken breast by dredging first in flour, then dipping in beaten eggs, and finally pressing into the panko mixture until fully and evenly coated.
- Heat the Skillet: Warm olive oil and 2 tablespoons butter in a skillet over medium heat to prepare for frying the chicken.
- Cook the Chicken: Place coated chicken breasts in the hot skillet and cook for 4 to 5 minutes per side until they are golden brown and cooked through. Once done, transfer cooked chicken to a paper towel-lined plate to absorb excess fat.
- Prepare the Sauce: In the same skillet, melt 2 tablespoons butter and sauté the minced garlic for about 1 minute until fragrant but not browned.
- Add Sauce Ingredients: Pour in heavy cream, chicken broth, lemon juice, 1 teaspoon lemon zest, and 0.25 cup grated Pecorino Romano cheese. Simmer the sauce for 4 to 5 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Season the Sauce: Adjust seasoning by adding salt and pepper to taste, ensuring the flavor balances with the chicken.
- Serve: Plate the chicken breasts and generously spoon the creamy lemon sauce over them. Garnish with fresh chopped parsley if desired, and serve immediately.
Notes
- For even cooking, ensure the chicken breasts are of uniform thickness before breading and frying.
- Do not overcrowd the skillet when frying to maintain crispiness; cook in batches if necessary.
- The creamy lemon sauce can be adjusted in thickness by simmering longer to reduce or adding a touch more chicken broth to thin.
- Fresh lemon zest is critical for bright, fresh citrus flavor in both the crust and sauce.
- Use freshly grated Pecorino Romano for best flavor and texture in the crust and sauce.
- Serve with steamed vegetables or a light salad to complement the richness of the dish.
Keywords: lemon pecorino chicken, crusted chicken recipe, creamy lemon sauce chicken, Italian chicken dish, pan-fried chicken breast
