Description
A quick and flavorful chicken dish with a crispy Pecorino crust and a creamy lemon sauce that’s perfect for weeknight dinners.
Ingredients
For the Chicken
- 4 pieces Chicken breasts (or cutlets for quicker cooking)
- 1 cup Pecorino Romano, finely grated (for the crust)
- 1 cup Breadcrumbs (Panko for extra crunch, regular works too)
- 1 tablespoon Fresh lemon zest
- 1 tablespoon Garlic, minced (fresh is best here)
- 1 large Egg (or a little mayo if you are in a hurry)
- 2 tablespoons Butter (for cooking)
- 2 tablespoons Olive oil (for cooking)
- 1 cup Heavy cream (or half and half)
- to taste Salt, pepper, and a pinch of paprika
Instructions
Prepare the Chicken
- Preheat your oven to 400°F (200°C) if baking.
- If using whole chicken breasts, slice them in half horizontally or pound them to an even thickness.
- Season the chicken with salt and pepper on both sides.
Make the Coating
- In one bowl, beat the egg (or mayo). In another bowl, mix the Pecorino, breadcrumbs, lemon zest, garlic powder, and paprika.
- Dip each piece of chicken in the egg, then coat with the breadcrumb mixture, pressing firmly to ensure it sticks.
Cooking the Chicken
- For pan-searing, heat olive oil and butter in a skillet over medium heat. Add the coated chicken and cook until golden brown on both sides.
- For baking, place the coated chicken on a greased sheet pan and bake until cooked through, about 20 minutes.
- Optionally, broil for a few minutes at the end for additional color.
Make the Creamy Lemon Sauce
- In the same skillet, add butter and sauté minced garlic briefly.
- Pour in chicken broth (if using) and heavy cream, stirring until slightly thickened.
- Add lemon juice and zest, and season with salt and pepper. For a cheesy twist, whisk in additional Pecorino at the end.
Notes
For best results, dry the chicken with paper towels before seasoning. Let the coated chicken rest for 5 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: American, Italian