Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup grated Pecorino Romano cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 2 large eggs
- 2 tablespoons olive oil
For the Creamy Lemon Sauce:
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Juice of 1 lemon
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken:
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper. - Make the crust mixture:
In a shallow dish, combine grated Pecorino Romano, panko breadcrumbs, garlic powder, dried oregano, and lemon zest. Mix well. - Coat the chicken:
Beat the eggs in another shallow dish. Dip each chicken breast into the eggs, allowing excess to drip off, then press firmly into the Pecorino breadcrumb mixture, coating both sides evenly. - Cook the chicken:
Heat olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from skillet and set aside. - Prepare the creamy lemon sauce:
In the same skillet, reduce heat to low and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, lemon juice, and lemon zest. Stir continuously and let the sauce simmer gently for 3-4 minutes until it thickens slightly. Season with salt and pepper to taste. - Serve:
Return the chicken to the skillet and spoon the creamy lemon sauce over the top to coat. Garnish with chopped fresh parsley. - Enjoy:
Serve immediately with your favorite side dish like roasted vegetables, mashed potatoes, or a fresh green salad.
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