Name: Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (pounded to even thickness); Salt and pepper, to taste; 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); Salt and pepper, to taste (for sauce); Fresh parsley, chopped (optional garnish)

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Introduction

This Lemon Pecorino Crusted Chicken features a crispy, zesty coating paired with a rich, creamy lemon sauce. It’s a delightful combination of bright citrus and savory cheese that makes for an impressive yet easy-to-make dinner.

The image shows two golden, crispy fried fish fillets on a white plate. Each fillet is topped with a smooth, creamy white sauce sprinkled evenly with small, fresh green herbs. A bright yellow lemon wedge sits behind the fish, adding a pop of color. The fish has a crunchy texture with visible browned spots, and the sauce looks rich, slightly thick, and glossy. The background features a white marbled surface that adds a clean, elegant feel to the setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (pounded to even thickness)
Salt and pepper (to taste)
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)
Salt and pepper, to taste (for sauce)
Fresh parsley, chopped (optional garnish)

Instructions

Step 1: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin between sheets of parchment paper. Season both sides with salt and pepper.
Step 2: Prepare three separate plates: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Pecorino Romano cheese, and lemon zest.
Step 3: Coat each chicken breast first in flour, then dip into the eggs, and finally press into the breadcrumb mixture until fully coated.
Step 4: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden brown and fully cooked through. Transfer the chicken to a paper towel-lined plate.
Step 5: In the same pan, melt 2 tablespoons of butter and sauté the minced garlic for about 1 minute, until fragrant.
Step 6: Add heavy cream, chicken broth, lemon juice, lemon zest, and Pecorino Romano cheese to the pan. Simmer the sauce for 4–5 minutes, stirring occasionally, until it thickens.
Step 7: Season the sauce with salt and pepper to taste. Serve the chicken topped with the creamy lemon sauce and garnish with fresh parsley if desired.

Tips & Variations

For the best flavor, use freshly grated Pecorino Romano cheese. Let the breaded chicken rest for 10 minutes before frying to help the coating adhere better.
To lighten the sauce, substitute half-and-half or Greek yogurt for the heavy cream.
Instead of pan-frying, bake the breaded chicken at 400°F (200°C) for 20–25 minutes until cooked through and crispy.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken. The sauce may thicken upon cooling; add a splash of chicken broth or cream when reheating to loosen it.

How to Serve

The image shows three golden-brown, crispy fish fillets stacked slightly overlapping on a white plate, each topped with a creamy, light beige sauce sprinkled with finely chopped green herbs. A bright yellow lemon wedge is placed at the back edge of the plate. The fish fillets have a crunchy texture with browned edges, and the sauce appears smooth and thick, gently dripping onto the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Pecorino Romano?

Yes, Parmesan cheese is a good substitute, though it has a milder flavor. Using fresh cheese will provide the best texture and taste.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, replace butter with a plant-based oil and use coconut cream or a dairy-free cream alternative in the sauce. Note that the flavor and texture will differ slightly.