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Zesty Lemon Pecorino Crispy Chicken

Zesty Lemon Pecorino Crispy Chicken That Wows in 30 Minutes

Discover the delightful Zesty Lemon Pecorino Crispy Chicken recipe, perfect for a quick and flavorful dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Tenderloins Use fresh chicken for the best flavor and texture.
  • 1 cup Flour Gluten-free flour can be used for gluten-free option.
  • 2 large Eggs Ensure they are beaten well for even coverage.
  • 1 cup Panko Breadcrumbs Substitute with gluten-free breadcrumbs or crushed nuts if needed.
For the Sauce
  • 1 tablespoon Lemon Zest Use ripe lemons for maximum zest.
  • 1 cup Pecorino Romano Cheese Parmesan or Asiago can be substituted.
  • 1 cup Olive Oil Consider avocado oil for a higher smoke point.
  • 2 tablespoons Butter Can be omitted for a dairy-free version.
  • 2 cloves Garlic Use fresh garlic for the best aroma.
  • 1 tablespoon Flour Thicks the sauce for a velvety texture.
  • 1 cup Milk Greek yogurt can be substituted for a lighter version.
  • 1 cup Heavy Cream
  • 1 cup Chicken Broth Vegetable broth can be used for a vegetarian version.
  • 2 tablespoons Lemon Juice Freshly squeezed is recommended.
  • 2 tablespoons Parsley Optional garnish.

Equipment

  • large skillet
  • Meat Mallet
  • Shallow Bowls

Method
 

Cooking Instructions
  1. Prepare Chicken: Start by flattening the chicken tenderloins with a meat mallet to ensure they cook evenly and faster.
  2. Set Up Dredging Stations: In three shallow bowls, arrange the flour, beaten eggs, and a mix of panko breadcrumbs with lemon zest and grated Pecorino cheese.
  3. Coat Chicken: Dip each tenderloin into the flour first, then the egg, and finally the breadcrumb mixture.
  4. Heat Pan: In a large skillet, warm olive oil and butter over medium heat. Let the oil shimmer before adding chicken.
  5. Fry Chicken: Cook tenderloins in batches for about 3-5 minutes on each side until golden and cooked through.
  6. Make Sauce: In the same skillet, sauté minced garlic in leftover olive oil, then whisk in flour for a roux. Gradually add milk, heavy cream, and chicken broth, stirring until the sauce thickens.
  7. Finish Sauce: Stir in fresh lemon juice and a pat of butter, adjusting seasoning to taste.
  8. Serve: Plate the crispy chicken tenderloins and drizzle the creamy lemon sauce over the top. Optionally, garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftover Zesty Lemon Pecorino Crispy Chicken in airtight containers for up to 2 days. Freeze for up to 3 months. Reheat in the oven at 375°F for 10-15 minutes for optimal crispiness.

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