Description
Crispy chicken breasts crusted with Pecorino Romano and panko breadcrumbs, served with a rich and creamy lemon sauce. Perfect for a quick weeknight dinner or an elegant meal at home.
Ingredients
2 boneless, skinless chicken breasts
1/2 cup panko breadcrumbs
1/2 cup finely grated Pecorino Romano cheese
1/2 teaspoon garlic powder
1/2 teaspoon lemon zest
Salt and black pepper, to taste
1 egg, beaten
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice
1/2 teaspoon lemon zest
Salt and pepper, to taste
1 tablespoon freshly chopped parsley (for garnish)
Instructions
- Flatten the chicken breasts using a meat mallet for even cooking.
- In a shallow bowl, mix panko, Pecorino, garlic powder, lemon zest, salt, and pepper.
- Dip each chicken breast into the beaten egg, then coat with the breadcrumb mixture.
- Heat olive oil in a skillet over medium heat and cook the chicken for 4–5 minutes per side until golden and cooked through. Set aside.
- In the same skillet, melt butter and sauté minced garlic for about a minute.
- Add chicken broth and simmer for 2–3 minutes to reduce slightly.
- Stir in heavy cream, lemon juice, and zest. Simmer for 3–5 minutes until the sauce thickens.
- Return the chicken to the pan, spoon sauce over it, and heat through for 1–2 minutes.
- Garnish with freshly chopped parsley and serve hot.
Notes
Swap Pecorino with Parmesan for a milder flavor.
Use gluten-free panko or almond flour for a gluten-free version.
Add red pepper flakes for a spicy kick.
Include lemon slices in the sauce for extra brightness.
Stir in fresh spinach to boost the greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 1g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 135mg
