Zesty Lemon Pecorino Crispy Chicken
This delightful dish features tender chicken tenderloins coated in a zesty lemon and Pecorino Romano breadcrumb crust, pan-fried to golden perfection. Topped with a creamy lemon sauce, it's a flavorful and satisfying meal.
Ingredients
- For the Chicken:
- 8 2-ounce chicken tenderloins
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Zest from 1 lemon
- ¼ cup grated Pecorino Romano cheese
- ¼ cup extra virgin olive oil
- 2 tablespoons butter
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- For the Sauce:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon all-purpose flour
- 1 tablespoon minced garlic
- ¼ cup milk
- ¾ cup heavy cream
- ¼ cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon butter
Instructions
- Prepare the Chicken:
- Using a meat mallet, flatten the chicken tenderloins to an even thickness.
- Set up three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese.
- Dredge each tenderloin first in flour, then in egg, and finally in the breadcrumb mixture, pressing lightly to adhere.
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- Cook the Chicken:
- In a large nonstick sauté pan, heat the olive oil and butter over medium heat.
- Once hot, add the breaded chicken tenderloins and cook for about 3–5 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the pan and drain on paper towels.
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- Prepare the Sauce:
- In the same pan, heat the olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Whisk in the flour and cook for 1 minute to form a roux.
- Gradually add the milk, heavy cream, and chicken broth, whisking continuously to prevent lumps.
- Increase the heat to medium-high and bring the sauce to a boil.
- Cook for 3–5 minutes, or until the sauce thickens to your desired consistency.
- Remove from heat and stir in the lemon juice and butter until the butter is melted and the sauce is smooth.
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- Serve:
- Place the cooked chicken tenderloins on serving plates.
- Spoon the creamy lemon sauce over the top.
- Garnish with additional lemon zest or chopped parsley, if desired.
Notes
- For a lighter version, you can bake the breaded chicken at 375°F (190°C) for 20–25 minutes, flipping halfway through.
- Serve this dish with a side of pasta, roasted vegetables, or a fresh salad for a complete meal.