Name: Lemon Pecorino Crispy Chicken: 5 Reasons to Love It
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 8 (2-ounce) chicken tenderloins; ½ cup + 1 tbsp all-purpose flour (or gluten-free substitute); 2 large eggs, beaten; 1 cup panko breadcrumbs; Zest of 1 lemon; ¼ cup grated Pecorino Romano cheese (Parmesan works as a substitute); ¼ cup + 1 tbsp extra virgin olive oil; 2 tbsp + 1 tbsp butter; 1 tbsp minced garlic; 1 tbsp all-purpose flour; ¼ cup milk; ¾ cup heavy cream; ¼ cup chicken broth; 2 tbsp lemon juice; 1 tbsp butter

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Lemon Pecorino Crispy Chicken has become a staple in my kitchen, especially when I crave a delicious yet easy dinner. This dish is not only crispy and cheesy but also bursting with bright lemon flavor. Imagine tender chicken tenderloins coated in a zesty lemon-Pecorino crust, pan-fried to golden perfection, and drizzled with a creamy lemon sauce that feels like a warm hug. It’s simple enough for a weeknight meal but fancy enough for special occasions. Let’s dive into how to make this delightful dish!

Why You’ll Love This Lemon Pecorino Crispy Chicken

This Lemon Pecorino Crispy Chicken is more than just a meal; it’s an experience. Here are six reasons why this dish will quickly become a favorite:

**Flavor Explosion**: The combination of lemon and Pecorino cheese brings out a unique and tangy taste.
**Quick to Prepare**: Ready in just 40 minutes, it’s perfect for busy weeknights.
**Family-Friendly**: Kids and adults alike will love the crispy texture and creamy sauce.
**Versatile**: Pair it with salads, pasta, or even rice for a complete meal.
**Gluten-Free Option**: Easily swap out all-purpose flour for a gluten-free substitute.
**Italian Inspiration**: Enjoy the rich flavors of Italian cuisine right at home.

This dish is truly the best Lemon Pecorino Chicken recipe you’ll ever try!

Ingredients for Lemon Pecorino Crispy Chicken

Gather these items:

8 (2-ounce) chicken tenderloins
½ cup + 1 tbsp all-purpose flour (or gluten-free substitute)
2 large eggs, beaten
1 cup panko breadcrumbs
Zest of 1 lemon
¼ cup grated Pecorino Romano cheese (Parmesan works as a substitute)
¼ cup + 1 tbsp extra virgin olive oil
2 tbsp + 1 tbsp butter
1 tbsp minced garlic
1 tbsp all-purpose flour
¼ cup milk
¾ cup heavy cream
¼ cup chicken broth
2 tbsp lemon juice
1 tbsp butter

How to Make Lemon Pecorino Crispy Chicken Step-by-Step

Step 1: Flatten the Chicken: Gently pound chicken tenderloins with a meat mallet for even thickness and tenderness.
Step 2: Prepare Dredging Stations: In three bowls, place flour in one, beaten eggs in another, and a mix of panko breadcrumbs, lemon zest, and Pecorino cheese in the third.
Step 3: Coat the Chicken: Dredge each tenderloin in flour, dip in egg, then coat in the breadcrumb mixture. Press gently to help the coating stick.
Step 4: Fry to Golden Perfection: Heat ¼ cup olive oil and 2 tbsp butter in a large nonstick skillet over medium heat. Fry chicken in batches, 3–5 minutes per side, until golden brown and fully cooked. Transfer to paper towels to drain.
Step 5: Make the Sauce: In a separate saucepan, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Step 6: Create the Roux: Whisk in 1 tbsp flour, cooking for 30 seconds to remove the raw flour taste.
Step 7: Add the Liquids: Slowly whisk in milk, heavy cream, and chicken broth. Increase heat slightly, stirring until the sauce thickens.
Step 8: Finish the Sauce: Stir in lemon juice and 1 tbsp butter for a smooth, silky finish. Taste and adjust seasoning.
Step 9: Serve: Plate the crispy chicken and drizzle the creamy lemon sauce generously over the top. Garnish with fresh parsley and extra Pecorino if desired.

Pro Tips for the Best Lemon Pecorino Crispy Chicken

Keep these in mind:

Choose fresh lemon for the best flavor.
Use panko breadcrumbs for that extra crunch.
Don’t overcrowd the pan while frying; this ensures even cooking.
Let the chicken rest for a few minutes before serving to retain its juices.
Cooking method: Pan-frying gives you that lovely crispy texture.

Best Ways to Serve Lemon Pecorino Crispy Chicken

Here are some serving ideas:

Pair it with a fresh arugula salad for a delightful contrast.
Serve with lemon garlic pasta for a full Italian experience.
Top with fresh herbs and a sprinkle of additional Pecorino cheese for a refined touch.

How to Store and Reheat Lemon Pecorino Crispy Chicken

To store, place leftover chicken in an airtight container in the refrigerator for up to 3 days. For reheating, place in a preheated oven at 350°F (175°C) until warmed through. This is a perfect meal prep option for busy weeks.

Frequently Asked Questions About Lemon Pecorino Crispy Chicken

What’s the secret to perfect Lemon Pecorino Crispy Chicken?

The secret lies in the coating. Use fresh Pecorino cheese and ensure the oil is hot enough before frying for that perfect crispy texture.

Can I make Lemon Pecorino Crispy Chicken ahead of time?

Yes! You can prepare the chicken and store it in the refrigerator before frying. Just fry it fresh when you’re ready to serve.

How do I avoid common mistakes with Lemon Pecorino Crispy Chicken?

One common mistake is not pounding the chicken evenly. This can lead to uneven cooking. Make sure to pound the chicken to ensure every piece cooks perfectly.

Variations of Lemon Pecorino Crispy Chicken You Can Try

Feel free to experiment with these variations:

Use different cheeses such as Parmesan for a different flavor.
Try adding herbs like thyme or rosemary to enhance the lemon herb chicken flavor.
Experiment with baked versions for a lighter take on this crispy chicken.

For more delicious recipes, check out our latest recipes or this creamy Italian sausage dish. If you’re looking for a gluten-free option, consider this creamy potato soup recipe as a comforting alternative.

Lemon Pecorino Crispy Chicken: 5 Reasons to Love It

Author: basmer
Total Time: 40 min
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Crispy, cheesy, and bursting with bright lemon flavor, this Lemon Pecorino Crispy Chicken is your new go-to dinner for nights when you crave something special yet simple.

Instructions

Flatten the Chicken: Gently pound chicken tenderloins with a meat mallet for even thickness and tenderness.
Prepare Dredging Stations: In three bowls, place flour in one, beaten eggs in another, and a mix of panko breadcrumbs, lemon zest, and Pecorino cheese in the third.
Coat the Chicken: Dredge each tenderloin in flour, dip in egg, then coat in the breadcrumb mixture. Press gently to help the coating stick.
Fry to Golden Perfection: Heat ¼ cup olive oil and 2 tbsp butter in a large nonstick skillet over medium heat. Fry chicken in batches, 3–5 minutes per side, until golden brown and fully cooked. Transfer to paper towels to drain.
Make the Sauce: In a separate saucepan, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Create the Roux: Whisk in 1 tbsp flour, cooking for 30 seconds to remove the raw flour taste.
Add the Liquids: Slowly whisk in milk, heavy cream, and chicken broth. Increase heat slightly, stirring until the sauce thickens.
Finish the Sauce: Stir in lemon juice and 1 tbsp butter for a smooth, silky finish. Taste and adjust seasoning.
Serve: Plate the crispy chicken and drizzle the creamy lemon sauce generously over the top. Garnish with fresh parsley and extra Pecorino if desired.