Ingredients

1 pound Chicken Tenderloins (flattened to an even thickness)

½ cup All-Purpose Flour (can substitute with gluten-free flour)

2 large Eggs (for a vegan option, use flax eggs)

1 cup Panko Breadcrumbs (can substitute with regular breadcrumbs)

1 tablespoon Lemon Zest (freshly zested for best flavor)

½ cup Pecorino Romano Cheese (grated; Parmesan can be a substitute)

¼ cup Extra Virgin Olive Oil (avocado oil can be used)

2 tablespoons Butter (vegan butter for dairy-free option)

2 cloves Minced Garlic (freshly minced recommended)

½ cup Milk (whole or 2%, almond milk for dairy-free)

½ cup Heavy Cream (half-and-half can be substituted)

½ cup Chicken Broth (vegetable broth for vegetarian version)

2 tablespoons Lemon Juice (freshly squeezed for brightness)

Instructions

Step 1: Flatten chicken tenderloins using a meat mallet to ensure even thickness for uniform cooking.

Step 2: Prepare three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino cheese.

Step 3: Dredge each chicken tenderloin in flour, shake off excess, dip into the eggs, then coat thoroughly with the breadcrumb mixture.

Step 4: Heat olive oil and butter together in a large nonstick pan over medium heat until shimmering.

Step 5: Fry the chicken for 3-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Drain on paper towels.

Step 6: In a saucepan, sauté minced garlic with a splash of olive oil over medium heat until fragrant.

Step 7: Whisk in a small amount of flour, then gradually add milk, heavy cream, and chicken broth. Stir frequently until the sauce thickens, about 3-5 minutes.

Step 8: Remove the sauce from heat and stir in lemon juice and butter until fully incorporated for a creamy, bright finish.

Step 9: Drizzle the creamy lemon sauce over the crispy chicken before serving. Garnish with fresh parsley if desired.

Tips & Variations

Flattening chicken evenly prevents dry spots and ensures perfect cooking.

Use freshly zested lemon and freshly squeezed juice for vibrant flavor.

Add red pepper flakes to the breadcrumb mix for a spicy kick.

Substitute gluten-free flour and breadcrumbs to make it gluten-free.

For dairy-free, try nutritional yeast instead of cheese and coconut milk instead of cream.

Try mixing in fresh herbs like thyme or oregano to the breadcrumbs for extra aroma.

Add crushed nuts such as almonds or walnuts to the coating for a unique crunch.

Serve with pasta tossed in olive oil, garlic, and lemon juice for a complete meal.

Storage

Store cooked chicken in an airtight container in the refrigerator for up to 3 days, ensuring it cools before sealing. Freeze leftovers by placing chicken in a single layer on a baking sheet, freezing until solid, then transferring to a freezer-safe bag for up to 2 months. Reheat in a 350°F oven for 15-20 minutes until warmed through. The creamy lemon sauce can be refrigerated for 3-4 days and should be reheated gently on the stovetop, adding a splash of milk if needed to restore creaminess.

FAQs

How do I select ripe lemons for this recipe?

Choose lemons that are firm and heavy with a bright yellow color. Avoid soft lemons or those with dark spots, as fresh lemons provide the best flavor and zest brightness for this dish.

What’s the best way to store leftover cooked chicken?

Store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Let the chicken cool to room temperature before sealing to prevent moisture buildup and keep the chicken crisp.