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Lemon Pecorino Crusted Chicken

Lemon Pecorino Crusted Chicken on a white plate topped with creamy lemon sauce and fresh parsley
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Golden crispy chicken with a bold panko-Pecorino Romano crust and a silky lemon cream sauce. A high-protein easy dinner recipe that delivers restaurant-quality flavor at home.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to even thickness
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup freshly grated Pecorino Romano cheese
  • 1 tablespoon lemon zest
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter (for frying)
  • 2 tablespoons unsalted butter (for sauce)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon lemon zest (for sauce)
  • 1/4 cup freshly grated Pecorino Romano cheese (for sauce)
  • Salt and pepper, to taste (for sauce)
  • Fresh parsley, chopped (optional garnish)

Instructions

  1. Pat chicken breasts dry with paper towels. Place between parchment paper and pound to an even 3/4-inch thickness using a meat mallet or rolling pin.
  2. Season both sides of each chicken breast generously with salt and pepper.
  3. Set up three plates: one with flour, one with beaten eggs, and one with panko breadcrumbs, Pecorino Romano, and lemon zest mixed together.
  4. Dredge each breast in flour shaking off excess, dip in beaten eggs, then press firmly into the panko-Pecorino mixture on both sides. Rest breaded chicken for 10 minutes before frying.
  5. Heat olive oil and butter together in a large skillet over medium heat until butter is melted and just foaming.
  6. Add chicken without crowding the pan. Cook 4 to 5 minutes per side until deep golden brown and internal temperature reaches 165 degrees F. Cook in batches if needed. Transfer to a paper towel-lined plate.
  7. Reduce heat to medium-low. In the same pan, melt butter. Add minced garlic and stir for 1 minute until fragrant and lightly golden. Do not let it brown.
  8. Pour in heavy cream, chicken broth, lemon juice, and lemon zest. Stir and bring to a gentle simmer. Add Pecorino Romano and stir until melted. Simmer 4 to 5 minutes until sauce thickens enough to coat the back of a spoon.
  9. Taste and adjust salt and pepper. Add a splash of broth to loosen if sauce becomes too thick.
  10. Plate chicken and spoon warm sauce over the top. Garnish with fresh parsley and lemon wedges. Serve immediately.

Notes

  • Always use freshly grated Pecorino Romano. Pre-shredded cheese contains anti-caking agents that prevent proper crust adhesion and crisping.
  • Pat chicken completely dry before breading and let breaded chicken rest 10 minutes before frying. Both steps are essential for a crust that does not fall off.
  • To bake instead of pan-fry: place breaded chicken on a parchment-lined baking sheet and bake at 400 degrees F for 20 to 25 minutes until internal temperature reaches 165 degrees F. Make sauce on stovetop while chicken bakes.
  • To lighten the sauce, substitute half-and-half or a mix of Greek yogurt and chicken broth in place of heavy cream. Simmer gently to prevent curdling.

Nutrition

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