Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
A zesty and savory chicken dish featuring a crispy pecorino crust and a smooth, tangy lemon sauce.
Equipment
- Skillet
- shallow dish
- Meat Tenderizer
Ingredients
For the Crust
- 4 pieces boneless, skinless chicken breasts
- 1 cup grated pecorino cheese
- ½ cup breadcrumbs
- 2 pieces lemons, zest
- 2 pieces eggs, beaten
- ¼ cup all-purpose flour
- salt and pepper to taste
- 2 tablespoons olive oil
For the Sauce
- ½ cup chicken broth
- ½ cup heavy cream
- 1 pieces lemon, juice
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
Instructions
Prepare the Crust
- Pound chicken breasts to an even thickness and season with salt and pepper.
- Combine pecorino, breadcrumbs, and lemon zest in a shallow dish.
- Dredge each chicken breast in flour, dip in beaten eggs, then coat with the pecorino mixture.
- Heat olive oil in a large skillet over medium heat.
- Cook chicken for 5-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add chicken broth, lemon juice, and heavy cream. Simmer for 3-4 minutes until slightly thickened.
- Stir in butter and parsley until butter is melted and sauce is smooth.
- Serve chicken with creamy lemon sauce drizzled over the top.
Notes
You can customize the seasonings to taste.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 12gProtein: 40gFat: 35gSaturated Fat: 15gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg
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