Description
Indulge in a flavorful treat with our Lemon Pecorino Crusted Chicken recipe. Discover a delicious way to spice up your weeknight dinner.
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
- Step 1: Prepare the Chicken: Flatten the tenderloins to 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.
- Step 2: 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.
- Step 3: 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.
- Step 4: Serve: Drizzle the creamy lemon sauce over the crispy chicken before serving.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg