Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
A delightful recipe for Lemon Pecorino Crusted Chicken with a luscious creamy lemon sauce. The chicken is coated in a crispy, flavorful crust and served with a rich and tangy sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan Fry
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Ingredients for the Chicken:
- 8 (2-ounce) chicken tenderloins
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Zest from 1 lemon
- ¼ cup grated Pecorino Romano cheese
- ¼ cup extra virgin olive oil
- 2 tablespoons butter
Ingredients for the Sauce:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- ¼ cup milk
- ¾ cup heavy cream
- ¼ cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon butter
Instructions
- Prepare the Chicken: Flatten the tenderloins to an even thickness using a meat mallet. Set up three dredging stations: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, lemon zest, and Pecorino cheese.
- Cook the Chicken: In a large nonstick sauté pan, heat olive oil and butter over medium heat. Fry the chicken until golden and cooked through, about 3-5 minutes per side. Drain on paper towels.
- Make the Sauce: In a medium saucepan, heat olive oil and sauté garlic until fragrant. Whisk in flour, then gradually add milk, cream, and chicken broth. Bring to a boil and simmer until thickened, about 3-5 minutes. Remove from heat and stir in lemon juice and butter.
- Serve: Drizzle the creamy lemon sauce over the crispy chicken before serving.
Nutrition
- Serving Size: 1 chicken tenderloin with sauce
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 135mg
Keywords: Lemon Pecorino Crusted Chicken, Creamy Lemon Sauce, Chicken Tenders, Italian Recipe
