Description
Enjoy a delightful Zesty Lemon Pecorino Crispy Chicken that combines a bright citrus flavor with a crispy panko and Pecorino coating, perfect for a quick and flavorful weeknight dinner. This Italian-inspired dish features tender chicken coated with a zesty crust and drizzled with a creamy lemon sauce, offering a satisfying balance of textures and freshness.
Ingredients
Scale
For the Chicken
- 1 pound Chicken Tenderloins, flattened to an even thickness
- ½ cup All-Purpose Flour (can substitute with gluten-free flour)
- 2 large Eggs (for vegan option, use flax eggs)
For the Coating
- 1 cup Panko Breadcrumbs (can substitute with regular breadcrumbs)
- 1 tablespoon Lemon Zest (fresh zests yield the best taste)
- ½ cup Pecorino Romano Cheese, grated (can substitute with Parmesan)
For Cooking
- ¼ cup Extra Virgin Olive Oil (can use avocado oil)
- 2 tablespoons Butter (can substitute with vegan butter)
For the Sauce
- 2 cloves Minced Garlic (freshly minced recommended)
- ½ cup Milk (whole or 2% milk recommended; almond milk dairy-free alternative)
- ½ cup Heavy Cream (half-and-half can be used as lighter option)
- ½ cup Chicken Broth (can substitute with vegetable broth)
- 2 tablespoons Lemon Juice (freshly squeezed is best)
Instructions
- Flatten Chicken Tenderloins: Use a meat mallet to flatten each chicken tenderloin to an even thickness to ensure uniform cooking and juiciness throughout.
- Prepare Coating Stations: Set up three bowls: one with all-purpose flour, one with beaten eggs, and a third with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese for the coating.
- Coat the Chicken: Dredge each tenderloin in the flour, shaking off excess. Dip in the beaten eggs, then coat generously with the breadcrumb mixture until evenly covered.
- Heat Cooking Fat: In a large nonstick pan over medium heat, warm the extra virgin olive oil and butter blend until shimmering, to prepare for frying.
- Fry the Chicken: Fry each coated tenderloin for 3-5 minutes on each side until golden brown and cooked through with an internal temperature of 165°F. Drain on paper towels to remove excess oil.
- Sauté Garlic: In a medium saucepan with a splash of olive oil, sauté the minced garlic over medium heat until fragrant, infusing the sauce base.
- Make the Creamy Sauce: Whisk in a small amount of flour, then gradually add the milk, heavy cream, and chicken broth. Stir frequently while bringing to a gentle boil until the sauce thickens, about 3-5 minutes.
- Finish the Sauce: Remove the saucepan from heat and stir in fresh lemon juice and a pat of butter until the sauce is fully incorporated and creamy.
- Serve: Drizzle the luscious lemon sauce over the crispy chicken tenderloins before serving. Optionally garnish with fresh parsley for color and flavor.
Notes
- For vegan or dairy-free substitutions, use flax eggs, vegan butter, coconut milk, and nutritional yeast in place of dairy ingredients.
- To achieve a crunchier crust, ensure the oil is adequately hot before frying the chicken and avoid overcrowding the pan.
- Store cooked chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat frozen or refrigerated chicken in the oven at 350°F for 15-20 minutes until warmed through.
- The creamy lemon sauce can be stored separately in the refrigerator for 3-4 days and reheated gently on the stovetop.
- For added spice, consider incorporating red pepper flakes to the breadcrumb mixture or jalapeños into the sauce.
- Experiment with different citrus zests such as orange or lime for unique flavor variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Keywords: Zesty Lemon Chicken, Crispy Chicken, Pecorino Chicken, Italian Chicken Recipe, Lemon Chicken Dinner, Panko Crusted Chicken, Easy Weeknight Chicken
