Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Ingredients

• •4 boneless, skinless chicken breasts
• •to taste salt and pepper
• •0.5 cup all-purpose flour
• •2 eggs, beaten
• •1 cup panko breadcrumbs
• •0.5 cup grated Pecorino Romano cheese
• •1 tbsp lemon zest
• •2 tbsp olive oil
• •2 tbsp butter (for frying)
• •2 tbsp butter (for sauce)
• •3 cloves garlic, minced
• •1 cup heavy cream
• •0.25 cup chicken broth
• •0.25 cup lemon juice
• •1 tsp lemon zest (for sauce)
• •0.25 cup grated Pecorino Romano cheese (for sauce)
• •to taste salt and pepper (for sauce)
• •optional fresh parsley, chopped

Instructions

1. 1Flatten chicken breasts to even thickness using a meat mallet or rolling pin between parchment paper.
2. 2Season both sides of chicken with salt and pepper.
3. 3Set up breading stations: one plate with flour, one with beaten eggs, one with a mix of panko, Pecorino, and lemon zest.
4. 4Coat each chicken breast in flour, then egg, then press into breadcrumb mixture until fully coated.
5. 5Heat olive oil and butter in a skillet over medium heat.
6. 6Cook chicken for 4–5 minutes per side until golden brown and fully cooked.
7. 7Transfer to paper towel-lined plate.
8. 8In the same pan, melt butter and sauté garlic for 1 minute until fragrant.
9. 9Add heavy cream, chicken broth, lemon juice, zest, and Pecorino.
10. 10Simmer 4–5 minutes until sauce thickens.
11. 11Season sauce with salt and pepper to taste.
12. 12Serve chicken topped with sauce and garnish with fresh parsley if desired.