Zesty Lemon Pecorino Crispy Chicken

If you’re in search of a recipe that combines crispy textures with vibrant, tangy flavors, look no further. This Zesty Lemon Pecorino Crispy Chicken is a delightful dish that promises to impress your taste buds and elevate your meal. Whether you’re preparing a weeknight dinner or hosting a weekend gathering, this recipe is perfect for anyone who appreciates a harmonious blend of crispiness and zesty goodness.

Why This Recipe Is Perfect for You

This recipe is designed for home cooks of all skill levels who want to create a restaurant-quality dish with ease. The combination of panko breadcrumbs, lemon zest, and Pecorino Romano cheese gives the chicken a unique crunch and a burst of flavor. The creamy lemon sauce adds a tangy richness that complements the crispy chicken perfectly. It’s an excellent choice for family dinners, entertaining guests, or simply treating yourself to something special.

Ingredients You’ll Need

For the Chicken:

• 8 (2-ounce) chicken tenderloins
• ½ cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• Zest from 1 lemon
• ¼ cup grated Pecorino Romano cheese
• ¼ cup extra virgin olive oil
• 2 tablespoons butter

For the Sauce:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon all-purpose flour
• 1 tablespoon minced garlic
• ¼ cup milk
• ¾ cup heavy cream
• ¼ cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon butter

Kitchen Equipment Needed

• Meat mallet
• Three shallow bowls
• Large nonstick sauté pan
• Medium saucepan
• Whisk
• Paper towels

Directions

For the Chicken:

1. Using a meat mallet, flatten the tenderloins to an even thickness.
2. Set up three bowls for dredging: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, lemon zest, and Pecorino Romano cheese.
3. Coat each tenderloin first in flour, then in egg, and finally in the breadcrumb mixture.
4. Heat olive oil and butter in a large nonstick sauté pan over medium heat. Once hot, fry the chicken on both sides until golden and cooked through, about 3-5 minutes per side. Work in batches if necessary.
5. Drain on paper towels.

For the Sauce:

1. In a medium saucepan, heat olive oil over medium heat and sauté garlic until fragrant.
2. Whisk in flour, then gradually add milk, cream, and chicken broth.
3. Increase heat to medium-high, bring to a boil, and cook until the sauce thickens, about 3-5 minutes.
4. Remove from heat and stir in lemon juice and butter.
5. Drizzle sauce over chicken before serving.

Tips and Tricks for the Best Zesty Lemon Pecorino Crispy Chicken

1. Flattening the Chicken

Flattening the chicken tenderloins ensures even cooking and helps achieve that perfect crispy texture. If you don’t have a meat mallet, you can use the bottom of a heavy skillet.

2. Dredging Technique

Make sure to coat the chicken thoroughly at each dredging step. This ensures a nice, even crust that sticks to the chicken and gets wonderfully crispy when fried.

3. Cooking in Batches

Avoid overcrowding the pan when frying the chicken. Cooking in batches allows each piece to cook evenly and prevents the oil temperature from dropping too much.

4. Making the Sauce

When making the sauce, be sure to whisk continuously to prevent lumps. Gradually adding the liquid ingredients helps create a smooth and creamy sauce.

Variations and Swaps

1. Cheese Swap

If you don’t have Pecorino Romano, you can substitute with Parmesan cheese. It will still add a nice salty tang to the chicken.

2. Gluten-Free Option

To make this recipe gluten-free, use gluten-free flour and breadcrumbs. The result will be just as delicious and crispy.

3. Adding Herbs

For an extra layer of flavor, consider adding chopped fresh herbs like parsley or basil to the breadcrumb mixture.

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a preheated oven at 350°F (175°C) until heated through. The sauce can be reheated gently on the stovetop.

Food and Drink Pairings

Side Dishes

This Zesty Lemon Pecorino Crispy Chicken pairs wonderfully with a variety of side dishes. Consider serving it with roasted vegetables, a fresh green salad, or creamy mashed potatoes.

Wine Pairing

For a perfect wine pairing, try a crisp white wine like Sauvignon Blanc or a light Chardonnay. The acidity in these wines complements the lemony flavors in the dish beautifully.

FAQ

Can I use chicken breasts instead of tenderloins?

Yes, you can use chicken breasts. Simply cut them into strips and follow the same instructions.

Can I bake the chicken instead of frying?

Yes, you can bake the chicken for a healthier option. Preheat your oven to 400°F (200°C) and bake on a greased baking sheet for 15-20 minutes, flipping halfway through.

What can I use instead of heavy cream?

If you prefer a lighter sauce, you can use half-and-half or whole milk instead of heavy cream. The sauce will be less rich but still delicious.

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Zesty Lemon Pecorino Crispy Chicken

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• Author: Mia Martinez
• Total Time: 40 minutes

Print Recipe

Ingredients

For the Chicken:

8 (2-ounce) chicken tenderloins

½ cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

Zest from 1 lemon

¼ cup grated Pecorino Romano cheese

¼ cup extra virgin olive oil

2 tablespoons butter

For the Sauce:

1 tablespoon extra virgin olive oil

1 tablespoon all-purpose flour

1 tablespoon minced garlic

¼ cup milk

¾ cup heavy cream

¼ cup chicken broth

2 tablespoons lemon juice

1 tablespoon butter

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Instructions

For the Chicken: Using a meat mallet, flatten the tenderloins to even thickness. Set up three bowls for dredging: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, lemon zest, and cheese. Coat each tenderloin first in flour, then in egg, and finally in the breadcrumb mixture.

Heat olive oil and butter in a large nonstick sauté pan over medium heat. Once hot, fry the chicken on both sides until golden and cooked through, about 3-5 minutes per side. Work in batches if necessary. Drain on paper towels.

For the Sauce: In a medium saucepan, heat olive oil over medium heat and sauté garlic until fragrant. Whisk in flour, then gradually add milk, cream, and chicken broth. Increase heat to medium-high, bring to a boil, and cook until the sauce thickens, about 3-5 minutes. Remove from heat and stir in lemon juice and butter. Drizzle sauce over chicken before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 4 servings
• Calories: 420 kcal