Description
Crispy chicken cutlets coated in a bright lemon-Pecorino crust, served with a rich and tangy creamy lemon sauce.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup olive oil or vegetable oil, for frying
- For the Creamy Lemon Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Pat chicken breasts dry. Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second, beat the eggs. In the third, combine the panko breadcrumbs, grated Pecorino Romano, lemon zest, garlic powder, and black pepper.
- Coat the chicken: Dredge each chicken breast in the flour, shaking off excess. Dip in the beaten egg, allowing excess to drip off. Finally, press firmly into the panko-Pecorino mixture, ensuring it's fully coated on both sides.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken cutlets (you may need to do this in batches to avoid overcrowding). Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken and place on a wire rack to drain excess oil. Keep warm.
- Make the sauce: In the same skillet (or a clean one), melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Deglaze: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, reducing slightly.
- Finish the sauce: Stir in the heavy cream and fresh lemon juice. Simmer for another 2-3 minutes, or until the sauce thickens slightly. Taste and adjust seasoning if needed.
- Serve: Plate the Pecorino crusted chicken and spoon the creamy lemon sauce generously over the top. Garnish with fresh chopped parsley and serve immediately.
Notes
For a gluten-free version, use gluten-free flour and gluten-free panko breadcrumbs. You can also add a pinch of red pepper flakes to the breading for a touch of heat. Serve with a side of roasted asparagus or a simple green salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: Italian-American