Print

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This lemon Pecorino crusted chicken with creamy lemon sauce combines crispy, golden chicken with a silky, citrus-infused sauce. It’s quick, comforting, and perfect for both weeknight dinners and elegant entertaining.

Ingredients

  • 8 (2-ounce) chicken tenderloins
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Zest from 1 lemon
  • ¼ cup grated Pecorino Romano cheese
  • ¼ cup extra virgin olive oil
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil (for sauce)
  • 1 tablespoon minced garlic
  • 1 tablespoon all-purpose flour (for sauce)
  • ¼ cup milk
  • ¾ cup heavy cream
  • ¼ cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon butter (for sauce)

Instructions

  1. Flatten chicken tenderloins with a meat mallet for even cooking.
  2. Set up three dredging stations: one with flour, one with beaten eggs, and one with panko breadcrumbs, lemon zest, and Pecorino.
  3. Dredge each tenderloin in flour, then egg, then breadcrumb mixture.
  4. In a large skillet, heat olive oil and butter over medium heat. Cook chicken 3–5 minutes per side until golden and cooked through. Drain on paper towels.
  5. For the sauce, heat olive oil in a saucepan. Sauté garlic until fragrant.
  6. Whisk in flour and cook for 1 minute. Slowly add milk, cream, and broth, whisking until thickened (3–5 minutes).
  7. Stir in lemon juice and butter.
  8. Serve chicken drizzled with the warm lemon cream sauce.

Notes

  • Substitute Parmesan or Asiago for Pecorino.
  • Add fresh herbs or red pepper flakes for extra flavor.
  • Sauce can be made ahead and reheated with a splash of broth or cream.
  • For a gluten-free version, use gluten-free flour and breadcrumbs.

Nutrition

Find it online: https://recipesbyliza.com/lemon-pecorino-crusted-chicken-with-creamy-lemon-sauce/