Zesty Italian Lemon Pecorino Chicken

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:

1. Using a meat mallet, flatten the tenderloins to even thickness.
2. 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.
3. 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:

1. In a medium saucepan, heat olive oil over medium heat and sauté garlic until fragrant.
2. 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.
3. Remove from heat and stir in lemon juice and butter.
4. Drizzle sauce over chicken before serving.

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Zesty Italian Lemon Pecorino Chicken

Pair this delightful 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.

Course Main Course

Cuisine Italian

Keyword #northeastnosh #italianfood #italiancuisine #pecorino #lemonchicken #comfortfood #30minutemeals #easydinner #quickdinner #food #foodie #foodies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

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

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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.