Description
A zesty, crispy chicken dish with a tangy lemon and pecorino crust, served with a rich, creamy lemon sauce for a burst of flavor in every bite.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup grated pecorino cheese
- Zest of 2 lemons
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 cup heavy cream
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon butter
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven to 375°F (190°C). In a shallow dish, mix panko, pecorino, and lemon zest. In separate dishes, place flour and beaten eggs.
- Season chicken with salt and pepper. Dredge each breast in flour, dip in egg, then coat with the panko mixture, pressing gently to adhere.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden, then transfer skillet to oven and bake for 15-20 minutes until cooked through.
- While chicken bakes, melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in heavy cream and lemon juice, simmer for 5-7 minutes until slightly thickened.
- Serve chicken hot, drizzled with the creamy lemon sauce and garnished with fresh parsley.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American