Description
A zesty and savory chicken dish featuring a crispy pecorino and lemon crust, served with a rich and tangy creamy lemon sauce.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup grated pecorino cheese
- 1/2 cup breadcrumbs
- Zest of 2 lemons
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup heavy cream
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon butter
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Pound chicken breasts to an even thickness and season both sides with salt and pepper.
- In a shallow dish, combine pecorino cheese, breadcrumbs, and lemon zest. Place flour in another dish and beaten eggs in a third.
- Dredge each chicken breast in flour, then dip in egg, and coat thoroughly with the pecorino mixture.
- Heat olive oil in a large skillet over medium heat. Cook chicken for 5-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add butter and garlic, sauté for 1 minute. Pour in heavy cream and lemon juice, simmer until sauce thickens slightly.
- Return chicken to the skillet, spoon sauce over the top, and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.