Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

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Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup grated Pecorino Romano cheese
  • 1 cup breadcrumbs (panko or regular)
  • 1 tablespoon lemon zest (about 1 lemon)
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs, beaten
  • 3 tablespoons olive oil (for frying)

For the Creamy Lemon Sauce:

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 2 tablespoons lemon juice (freshly squeezed)
  • ½ teaspoon lemon zest
  • Salt and pepper, to taste
  • 2 tablespoons grated Pecorino Romano cheese

Instructions

  1. Prepare the chicken coating:
    • In a shallow bowl, mix Pecorino Romano cheese, breadcrumbs, lemon zest, parsley, garlic powder, salt, and pepper.
    • In another shallow bowl, beat the eggs.
  2. Coat the chicken:
    • Dip each chicken breast into the eggs, then press into the breadcrumb-cheese mixture until fully coated.
  3. Cook the chicken:
    • Heat olive oil in a large skillet over medium heat.
    • Cook chicken breasts for about 4–5 minutes per side, or until golden brown and fully cooked (internal temp 165°F / 74°C). Remove and keep warm.
  4. Make the creamy lemon sauce:
    • In the same skillet, melt butter and sauté garlic until fragrant (about 30 seconds).
    • Add chicken broth, cream, lemon juice, and lemon zest. Stir and let simmer for 3–4 minutes.
    • Stir in Pecorino Romano cheese until melted and sauce thickens slightly. Adjust seasoning with salt and pepper.
  5. Serve:
    • Pour the creamy lemon sauce over the crispy chicken.
    • Garnish with extra parsley and lemon slices if desired.

If you’d like, I can also make a quick 20-minute version of this recipe that keeps all the flavor but uses fewer steps. Would you like me to prepare that version?

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