Zesty Lemon Pecorino Crispy Chicken – 30-Minute Italian Dinner Recipe
Introduction
Enjoy a bright and crispy Italian dinner with this Zesty Lemon Pecorino Crispy Chicken recipe. Ready in just 30 minutes, it combines golden fried chicken with a luscious lemon cream sauce that’s perfect for weeknight meals.
Ingredients
- 8 2-ounce chicken tenderloins
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Zest from 1 lemon
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil (for sauce)
- 1 tablespoon all-purpose flour (for sauce)
- 1 tablespoon minced garlic
- 1/4 cup milk
- 3/4 cup heavy cream
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon butter (for finishing sauce)
Instructions
- Step 1: Flatten chicken tenderloins using a meat mallet to ensure even thickness.
- Step 2: Set up three shallow bowls: flour in one, beaten eggs in another, and panko mixed with lemon zest and Pecorino cheese in the third.
- Step 3: Dredge each tenderloin in flour, dip in egg, then coat thoroughly in the breadcrumb mixture.
- Step 4: Heat olive oil and butter in a large skillet over medium heat.
- Step 5: Pan-fry chicken for 3–5 minutes per side until golden and fully cooked. Work in batches if needed. Drain on paper towels.
- Step 6: In a separate saucepan, heat olive oil and sauté garlic until fragrant.
- Step 7: Whisk in flour, then slowly add milk, cream, and chicken broth. Simmer for 3–5 minutes until the sauce thickens.
- Step 8: Remove from heat, then stir in lemon juice and butter to finish the sauce.
- Step 9: Drizzle the lemon cream sauce over the crispy chicken and serve immediately.
Tips & Variations
- For extra crispiness, toast the panko breadcrumbs lightly before mixing with the lemon zest and cheese.
- Substitute Pecorino Romano with Parmesan for a milder cheese flavor.
- Add fresh herbs like parsley or basil to the breadcrumb mixture for added freshness.
- Serve with a side of sautéed greens or simple pasta to complete the meal.
Storage
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet over medium-low heat to maintain crispness. Warm the sauce separately in a saucepan, stirring occasionally, then combine before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of tenderloins?
Yes, you can use thinly sliced chicken breasts, but be sure to pound them to an even thickness for quick, even cooking.
Is it possible to make this recipe gluten-free?
Absolutely. Use gluten-free flour and gluten-free breadcrumbs as substitutes to keep the recipe safe for gluten-sensitive diets.
Print
Zesty Lemon Pecorino Crispy Chicken – 30-Minute Italian Dinner Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Zesty Lemon Pecorino Crispy Chicken recipe offers a quick and flavorful Italian-inspired dinner perfect for busy weeknights. Tender chicken tenderloins are coated in a crunchy panko and Pecorino Romano crust infused with fresh lemon zest, pan-fried to golden perfection, and served with a luscious, creamy lemon garlic sauce. Ready in just 30 minutes, it’s an easy way to enjoy crispy, savory chicken with a bright citrus twist.
Ingredients
Chicken
- 8 2-ounce chicken tenderloins
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Zest from 1 lemon
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons butter
Lemon Garlic Sauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 1 tablespoon minced garlic
- 1/4 cup milk
- 3/4 cup heavy cream
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon butter
Instructions
- Prepare Chicken Tenderloins: Flatten the chicken tenderloins using a meat mallet to ensure even thickness for uniform cooking.
- Set Up Dredging Stations: Place the flour in one shallow bowl, beat the eggs in a second, and mix panko breadcrumbs with lemon zest and grated Pecorino Romano cheese in a third bowl.
- Coat the Chicken: Dredge each tenderloin first in flour, then dip into beaten eggs, and finally coat thoroughly with the panko, lemon zest, and Pecorino mixture.
- Heat the Pan: Warm the extra virgin olive oil and butter in a large skillet over medium heat to prepare for frying.
- Pan-Fry Chicken: Cook the coated chicken tenderloins 3–5 minutes per side until golden and fully cooked through, working in batches if necessary. Drain on paper towels to remove excess oil.
- Sauté Garlic: In a separate saucepan, heat olive oil over medium heat and sauté minced garlic until fragrant but not browned.
- Make the Sauce Base: Whisk in flour to the garlic, then gradually stir in milk, heavy cream, and chicken broth. Allow the mixture to simmer for 3–5 minutes until it thickens to a creamy sauce consistency.
- Finish the Sauce: Remove from heat and stir in fresh lemon juice and butter to add brightness and richness to the sauce.
- Serve: Drizzle the creamy lemon garlic sauce over the crispy chicken tenderloins and serve immediately for best flavor and texture.
Notes
- Using a meat mallet ensures even thickness and helps the chicken cook uniformly.
- Drain cooked chicken on paper towels to keep it crispy by removing excess oil.
- If panko is unavailable, regular breadcrumbs can be used but will be less crispy.
- You can adjust the lemon juice amount in the sauce to your preferred level of tanginess.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, although sauce will be less rich.
- Work in batches when frying to avoid overcrowding the pan and steaming the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: crispy chicken, lemon chicken, pecorino romano, Italian dinner, quick chicken recipe, pan-fried chicken, lemon garlic sauce
