Pair this delightful Zesty Italian Lemon Pecorino Chicken with a side of your favorite pasta or a fresh salad for a lighter dinner or lunch. It’s a classic chicken dish and always a favorite.
Ingredients for Zesty Italian Lemon Pecorino Chicken:
For the Chicken:
- 8 2-ounce chicken tenderloins
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Zest from 1 lemon
- ¼ cup grated Pecorino Romano cheese
- ¼ cup extra virgin olive oil
- 2 tablespoons butter
For the Sauce:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 1 tablespoon minced garlic
- ¼ cup milk
- ¾ cup heavy cream
- ¼ cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon butter
Instructions for Zesty Italian Lemon Pecorino Chicken:
For the Chicken:
- Using a meat mallet, flatten the tenderloins to even thickness.
- Set up three bowls for dredging: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, lemon zest, and cheese. Coat each tenderloin first in flour, then in egg, and finally in the breadcrumb mixture.
- Heat olive oil and butter in a large nonstick sauté pan over medium heat. Once hot, fry the chicken on both sides until golden and cooked through, about 3-5 minutes per side. Work in batches if necessary. Drain on paper towels.
For the Sauce:
- In a medium saucepan, heat olive oil over medium heat and sauté garlic until fragrant.
- Whisk in flour, then gradually add milk, cream, and chicken broth. Increase heat to medium-high, bring to a boil, and cook until the sauce thickens, about 3-5 minutes.
- Remove from heat and stir in lemon juice and butter.
- Drizzle sauce over chicken before serving.
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More Recipe Suggestions:
Grilled Chicken with Zesty Green Sauce
Heavenly Easy Lemon Glaze Cake
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Mediterranean Chicken Burgers with a zesty Greek Yogurt Sauce
Zesty Italian Lemon Pecorino Chicken
Ingredients
For the Chicken:
- 8 2-ounce chicken tenderloins
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Zest from 1 lemon
- ¼ cup grated Pecorino Romano cheese
- ¼ cup extra virgin olive oil
- 2 tablespoons butter
For the Sauce:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 1 tablespoon minced garlic
- ¼ cup milk
- ¾ cup heavy cream
- ¼ cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon butter
Instructions
For the Chicken:
- Using a meat mallet, flatten the tenderloins to even thickness.
- Set up three bowls for dredging: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, lemon zest, and cheese. Coat each tenderloin first in flour, then in egg, and finally in the breadcrumb mixture.
- Heat olive oil and butter in a large nonstick sauté pan over medium heat. Once hot, fry the chicken on both sides until golden and cooked through, about 3-5 minutes per side. Work in batches if necessary. Drain on paper towels.
For the Sauce:
- In a medium saucepan, heat olive oil over medium heat and sauté garlic until fragrant.
- Whisk in flour, then gradually add milk, cream, and chicken broth. Increase heat to medium-high, bring to a boil, and cook until the sauce thickens, about 3-5 minutes.
- Remove from heat and stir in lemon juice and butter.
- Drizzle sauce over chicken before serving.
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