“Indulge in a burst of Mediterranean flavors with our Zesty Italian Lemon Pecorino Chicken. This dish combines succulent chicken breasts with the tangy zest of Italian lemon and the rich, nutty taste of Pecorino cheese, creating a vibrant and satisfying meal that’s perfect for any occasion.”
INGREDIENTS
For the Chicken:
8 (2-ounce) chicken tenderloins
½ cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
Zest from 1 lemon
¼ cup grated Pecorino Romano cheese
¼ cup extra virgin olive oil
2 tablespoons butter
For the Sauce:
1 tablespoon extra virgin olive oil
1 tablespoon all-purpose flour
1 tablespoon minced garlic
¼ cup milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter.
INSTRUCTIONS
For the Chicken: Using a meat mallet, flatten the tenderloins to even thickness. Set up three bowls for dredging: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, lemon zest, and cheese. Coat each tenderloin first in flour, then in egg, and finally in the breadcrumb mixture.
Heat olive oil and butter in a large nonstick sauté pan over medium heat. Once hot, fry the chicken on both sides until golden and cooked through, about 3-5 minutes per side. Work in batches if necessary. Drain on paper towels.
For the Sauce: In a medium saucepan, heat olive oil over medium heat and sauté garlic until fragrant. Whisk in flour, then gradually add milk, cream, and chicken broth. Increase heat to medium-high, bring to a boil, and cook until the sauce thickens, about 3-5 minutes. Remove from heat and stir in lemon juice and butter. Drizzle sauce over chicken before serving.