Zesty Lemon Pecorino Crispy Chicken perfect for a weeknight dinner with a gourmet twist. This dish features juicy chicken cutlets with a crispy, cheesy coating that’s infused with lemon zest and savory Pecorino Romano cheese. Think crispy chicken Milanese, but with a citrusy, salty pop!
🍋🧀 Zesty Lemon Pecorino Crispy Chicken
✨ What to Expect:
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Thin, golden-crisp chicken cutlets
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Bursting lemon flavor in every bite
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A savory, nutty Pecorino crust
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Great with salads, pasta, or roasted veggies
🧾 Ingredients (Serves 4)
🐔 For the Chicken:
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4 boneless, skinless chicken breasts (or thighs), pounded thin
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Salt and freshly ground black pepper
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1/2 cup all-purpose flour
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2 large eggs
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1 tbsp Dijon mustard (optional, for egg wash)
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1 cup breadcrumbs (Panko preferred for extra crisp)
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3/4 cup finely grated Pecorino Romano cheese
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Zest of 1 large lemon
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1/2 tsp garlic powder (optional)
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1/2 tsp dried thyme or parsley
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Olive oil (or neutral oil) for pan frying
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Extra lemon wedges for serving
👩🍳 Instructions
1. Prep the Chicken
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Pound chicken to about 1/2 inch thick for even cooking.
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Pat dry and season with salt and pepper.
2. Prepare the Breading Station
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Bowl 1: Flour
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Bowl 2: Beaten eggs (mix in Dijon mustard if using)
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Bowl 3: Breadcrumbs, Pecorino, lemon zest, garlic powder, herbs — mix well
3. Bread the Chicken
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Dredge chicken in flour → dip in egg wash → coat in breadcrumb mixture.
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Press crumbs firmly into the chicken so it sticks.
4. Pan-Fry to Crispy Perfection
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Heat 2–3 tbsp oil in a large skillet over medium heat.
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Fry chicken in batches for 3–4 minutes per side, until golden and cooked through.
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Drain on paper towels and keep warm.
🍽️ Serving Ideas
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Serve with arugula salad tossed in lemon vinaigrette
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Pair with roasted potatoes, garlic pasta, or risotto
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Top with more Pecorino and a squeeze of fresh lemon juice
🔁 Variations
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Add chili flakes to the breadcrumb mix for a kick.
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Use Parmesan if Pecorino is unavailable (milder flavor).
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Try baking it: drizzle with olive oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.