Description
A flavorful chicken dish featuring crispy coating and zesty lemon with creamy sauce, perfect for family dinners.
Ingredients
- 1 pound Chicken Tenderloins (Flatten to an even thickness.)
- 1/2 cup All-Purpose Flour (Can substitute with gluten-free flour.)
- 2 large Large Eggs
- 1 cup Panko Breadcrumbs (Can substitute with regular breadcrumbs.)
- 1 tablespoon Lemon Zest
- 1/2 cup Pecorino Romano Cheese (Grated; can substitute with Parmesan.)
- 1/4 cup Extra Virgin Olive Oil (Can use avocado oil.)
- 2 tablespoons Butter (Can substitute with vegan butter.)
- 2 cloves Minced Garlic (Freshly minced is recommended.)
- 1/2 cup Milk (Whole or 2% milk recommended.)
- 1/2 cup Heavy Cream (Half-and-half can be used.)
- 1/2 cup Chicken Broth (Can substitute with vegetable broth.)
- 2 tablespoons Lemon Juice
Instructions
- Preheat your oven to 400°F (200°C) to prepare for the crispy finish.
- Season the chicken tenderloins with salt and pepper.
- Dredge each tenderloin in the all-purpose flour, shaking off excess.
- Dip the floured chicken into the beaten eggs, ensuring a thorough coating.
- Press the chicken into the panko breadcrumb mixture until well coated, ensuring each side has an even layer.
- In a large skillet, heat the extra virgin olive oil and butter over medium heat.
- Sauté the coated chicken tenderloins for about 3-4 minutes on each side until golden brown.
- Once golden, transfer the tenderloins to a baking sheet and place them in the preheated oven for an additional 10-12 minutes until cooked through.
- In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds.
- Pour in the milk and heavy cream, stirring to combine, and then add the chicken broth and lemon juice. Allow the sauce to simmer for a few minutes to thicken slightly.
- Serve the crispy chicken tenderloins with the creamy lemon sauce drizzled over the top.
Notes
For an extra zing, consider adding cayenne pepper or paprika to the flour mix. Feel free to adjust the cheese based on your preference.
