Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
A delightful dish featuring juicy chicken breasts coated in a crispy lemon-infused Pecorino crust, served with a rich creamy lemon sauce.
Ingredients
Main Ingredients
- 4 pieces chicken breasts
- 1 cup Pecorino Romano cheese, grated Use high-quality cheese for best flavor.
- 1 cup breadcrumbs Consider panko for a crunchier texture.
- 2 pieces lemons (juice and zest) Fresh lemons are recommended.
- 1/2 cup all-purpose flour
- 2 pieces eggs, beaten
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- to taste Salt and pepper
- for garnish Fresh parsley
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a shallow dish, mix together the breadcrumbs, Pecorino Romano cheese, lemon zest, salt, and pepper.
- Set up a breading station: one dish with flour, one with beaten eggs, and another with the breadcrumb mixture.
Breading and Cooking
- Dredge each chicken breast in flour, dip in the beaten eggs, and then coat with the breadcrumb mixture.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
Making the Sauce
- In a small saucepan, combine heavy cream, lemon juice, and a pinch of salt over low heat to make the creamy lemon sauce.
- Stir until warmed and slightly thickened.
Serving
- Serve the crusted chicken with creamy lemon sauce drizzled over the top and garnish with fresh parsley.
Notes
To store leftovers, cool completely, and store in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
Nutrition
Serving: 1gCalories: 490kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 1g