Zesty Lemon Pecorino Chicken (Printer-Friendly)
Tender chicken with a crispy Pecorino crust and bright lemon sauce, perfect for a flavorful weeknight meal.
# The Ingredients You'll Need:
→ For the Chicken
01 -
1 lb chicken tenderloins, flattened to even thickness
02 -
½ cup all-purpose flour (gluten-free flour can be substituted)
03 -
2 large eggs (flax eggs for vegan alternative)
→ For the Coating
04 -
1 cup panko breadcrumbs (regular breadcrumbs can be substituted)
05 -
1 tbsp fresh lemon zest
06 -
½ cup Pecorino Romano cheese, grated (Parmesan can be substituted)
→ For Cooking
07 -
¼ cup extra virgin olive oil (avocado oil as alternative)
08 -
2 tbsp butter (vegan butter substitute available)
→ For the Sauce
09 -
2 cloves garlic, minced
10 -
½ cup milk (whole or 2% recommended; almond milk for dairy-free)
11 -
½ cup heavy cream (half-and-half for lighter option)
12 -
½ cup chicken broth (vegetable broth substitute)
13 -
2 tbsp fresh lemon juice
# Step-by-Step Instructions:
01 -
Use a meat mallet to flatten each chicken tenderloin to an even thickness to ensure uniform cooking.
02 -
Set up three bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese.
03 -
Dredge each tenderloin in flour, shake off excess, dip in beaten eggs, then coat evenly with the breadcrumb mixture.
04 -
In a large nonstick pan over medium heat, warm the olive oil and butter until shimmering in preparation for frying.
05 -
Fry each coated tenderloin for 3-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Drain on paper towels.
06 -
In a saucepan with a splash of olive oil, sauté minced garlic over medium heat until fragrant.
07 -
Whisk in a small amount of flour, then gradually add milk, heavy cream, and chicken broth. Stir while bringing to a gentle boil until thickened, about 3-5 minutes.
08 -
Remove from heat and stir in fresh lemon juice and a pat of butter until fully incorporated and creamy.
09 -
Drizzle lemon sauce over crispy chicken tenderloins before serving. Garnish with fresh parsley if desired.
# Extra Tips:
01 -
For vegan or dairy-free versions, substitute flax eggs, vegan butter, coconut milk, and nutritional yeast for dairy ingredients.
02 -
Ensure oil is hot before frying and avoid overcrowding the pan to achieve a crispier crust.
03 -
Cooked chicken can be refrigerated up to 3 days or frozen up to 2 months; reheat in oven at 350°F for 15-20 minutes.
04 -
The creamy lemon sauce can be stored separately for 3-4 days and reheated gently on stovetop.
05 -
Add red pepper flakes to breadcrumb mixture or jalapeños to sauce for a spicy variation.
06 -
Experiment with different citrus zests such as orange or lime for unique flavor profiles.