Description
A zesty and savory chicken dish featuring a crispy pecorino crust and a smooth, tangy 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
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Juice of 1 lemon
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
Instructions
1. Prepare the Crust:
- Pound chicken breasts to an even thickness and season with salt and pepper.
- Combine pecorino, breadcrumbs, and lemon zest in a shallow dish.
- Dredge each chicken breast in flour, dip in beaten eggs, then coat 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 chicken broth, lemon juice, and heavy cream. Simmer for 3-4 minutes until slightly thickened.
- Stir in butter and parsley until butter is melted and sauce is smooth.
- Serve chicken with creamy lemon sauce drizzled over the top.
Notes
You can customize the seasonings to taste.