Zesty Lemon Pecorino Chicken (Print-Friendly Version)
Golden pan-fried chicken with bright lemon zest and Pecorino Romano, finished with a silky lemon garlic cream sauce.
# Ingredients:
→ For Chicken Preparation
01 -
8 chicken tenderloins (2 ounces each)
02 -
1/2 cup all-purpose flour
03 -
2 large eggs
04 -
1 cup panko breadcrumbs
05 -
Zest from 1 lemon
06 -
1/4 cup grated Pecorino Romano cheese
→ For Frying
07 -
1/4 cup extra virgin olive oil
08 -
2 tablespoons butter
→ For Lemon Garlic Cream Sauce
09 -
1 tablespoon extra virgin olive oil
10 -
1 tablespoon all-purpose flour
11 -
1 tablespoon minced garlic
12 -
1/4 cup milk
13 -
3/4 cup heavy cream
14 -
1/4 cup chicken broth
15 -
2 tablespoons lemon juice
16 -
1 tablespoon butter
# Steps:
01 -
Flatten chicken tenderloins using a meat mallet to ensure even thickness.
02 -
Set up three shallow bowls: flour in one, beaten eggs in another, and panko mixed with lemon zest and Pecorino in the third.
03 -
Dredge each tenderloin in flour, dip in egg, then coat in breadcrumb mixture.
04 -
Heat olive oil and butter in a large skillet over medium heat. Pan-fry chicken 3–5 minutes per side until golden and fully cooked. Work in batches as needed. Drain on paper towels.
05 -
In a separate saucepan, heat olive oil and sauté garlic until fragrant. Whisk in flour, then slowly add milk, cream, and chicken broth. Simmer 3–5 minutes until thickened.
06 -
Remove sauce from heat, then stir in lemon juice and butter.
07 -
Drizzle sauce over crispy chicken and serve immediately.
# Notes:
01 -
Substitute Parmesan for Pecorino if needed, though the flavor will be milder.
02 -
Avoid microwaving to preserve the crispness of the chicken; reheat in the oven.
03 -
Use gluten-free panko and flour to make the dish gluten-free.
04 -
Serve with greens or light pasta to balance the richness.
05 -
Store leftovers for up to 3 days in the fridge, keeping the sauce separate, if possible.