Description
A delightful Lemon Pecorino Crusted Chicken with a zesty creamy lemon sauce, perfect for elevating any dinner gathering.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pecorino cheese, grated
- 1 cup breadcrumbs
- 2 lemons (zested and juiced)
- 2 eggs
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 1/4 cup olive oil
- 1 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the grated pecorino cheese, breadcrumbs, lemon zest, salt, and pepper in a shallow dish.
- Create a breading station with flour in one dish, beaten eggs in another dish, and the cheese-breadcrumb mixture in a third dish.
- Dredge each chicken breast in the flour, then dip it in the eggs, and finally coat with the cheese mixture, pressing lightly to ensure it adheres.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 4-5 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through.
- While the chicken bakes, prepare the creamy lemon sauce by melting butter in a saucepan over medium heat, adding heavy cream, lemon juice, salt, and pepper, and stirring until thickened.
- Serve the crusted chicken topped with creamy lemon sauce and garnish with fresh parsley.
Notes
Let the chicken rest briefly after baking to ensure juices redistribute for a tender bite.
