Description
If you’re searching for a dish that impresses both in taste and presentation, look no further than Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. This delightful meal features juicy chicken tenderloins coated in a crispy Pecorino Romano and lemon zest crust, complemented by a rich, creamy lemon sauce. Perfect for weeknight dinners or special occasions, this recipe is simple enough for beginners yet sophisticated enough to wow your guests. The tangy flavor of the lemon paired with the savory cheese creates an irresistible combination that enhances any dining experience.
Ingredients
Scale
- 8 chicken tenderloins (2 ounces each)
- 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
Instructions
- Flatten chicken tenderloins to even thickness using a meat mallet.
- Set up dredging stations: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with lemon zest and Pecorino.
- Heat olive oil and butter in a nonstick sauté pan over medium heat.
- Dredge chicken in flour, dip in eggs, then coat in panko mixture. Cook until golden brown (3-5 minutes per side). Drain on paper towels.
- For the sauce, sauté minced garlic in olive oil; whisk in flour, milk, heavy cream, and chicken broth. Simmer until thickened; stir in lemon juice and butter.
- Serve crispy chicken drizzled with creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 120mg