Here’s a bright, zesty dinner recipe: Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce — crispy, cheesy chicken cutlets topped with a tangy, velvety sauce. Elegant enough for guests, easy enough for weeknights.
🍋 Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
🍗 Ingredients for the Chicken:
- 4 boneless, skinless chicken breasts (pounded to ½” thick)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ¾ cup grated Pecorino Romano cheese
- ¾ cup panko breadcrumbs
- 1 tsp lemon zest
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt, to taste
- 2–3 tbsp olive oil or neutral oil, for frying
🍋 Creamy Lemon Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream (or half & half)
- ¼ cup grated Pecorino Romano cheese
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
- Salt & pepper, to taste
- Optional: ¼ tsp crushed red pepper flakes or 1 tbsp chopped fresh herbs (parsley, thyme)
👩🍳 Instructions:
1. Prepare the Chicken:
- Set up three bowls:
- Flour (seasoned lightly with salt and pepper)
- Beaten eggs
- Panko + grated Pecorino, lemon zest, garlic powder, and pepper
- Dredge chicken in flour, dip in egg, then press into Pecorino-panko mixture to coat both sides well.
- Heat oil in a skillet over medium heat. Cook chicken 3–4 minutes per side, until golden and internal temp reaches 165°F. Transfer to a plate and tent with foil.
2. Make the Creamy Lemon Sauce:
- In the same pan, melt butter over medium-low heat. Add garlic and sauté 30 seconds.
- Stir in heavy cream and bring to a gentle simmer. Add lemon juice, zest, and Pecorino.
- Simmer 2–3 minutes, stirring until smooth and slightly thickened. Taste and adjust seasoning.
3. To Serve:
- Spoon creamy lemon sauce over the crispy chicken.
- Garnish with fresh herbs, more grated cheese, and lemon slices if desired.
📝 Serving Suggestions:
- Over angel hair pasta, risotto, or mashed potatoes
- With a side of roasted asparagus or garlicky green beans
- Add capers or sautéed spinach for a Mediterranean twist