Introduction

This Irresistibly Zesty Lemon Pecorino Crispy Chicken Delight combines tender, crunchy chicken with a rich and tangy lemon cream sauce. It’s a flavorful dish perfect for a weeknight dinner or entertaining guests. The zesty lemon and savory Pecorino cheese elevate the crispy coating to a gourmet level.

The image shows three raw chicken breasts on a wooden board placed in the center, each sprinkled lightly with coarse salt. To the left of the chicken, there are two whole yellow lemons and a lemon half, bright and fresh. Below the lemons are two white bowls, one filled with fine white powder and the other with a coarse, crumbly mixture. To the right side of the chicken, there is a white bowl with a granular white substance, and next to it are four lemon slices arranged neatly. Above the chicken, there is a white bowl with a dark liquid topped with light crumbs, and near it, a small clear container with a translucent liquid. All of these items rest on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 pieces (2-ounce) chicken tenderloins
½ cup + 1 tbsp all-purpose flour
2 large eggs
1 cup panko breadcrumbs
Zest from 1 lemon
¼ cup grated Pecorino Romano cheese
¼ cup + 1 tbsp extra virgin olive oil
2 tbsp + 1 tbsp butter
1 tbsp minced garlic
¼ cup milk
¾ cup heavy cream
¼ cup chicken broth
2 tbsp lemon juice

Instructions

Step 1: Gently flatten the chicken tenderloins using a meat mallet to ensure even cooking.
Step 2: Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese.
Step 3: Coat each tenderloin by dredging first in flour, then dipping into the beaten eggs, and finally pressing into the breadcrumb mixture to evenly coat.
Step 4: Heat ¼ cup olive oil and 2 tablespoons butter in a large nonstick skillet over medium heat until hot.
Step 5: Fry the coated chicken tenderloins in batches, cooking for about 3-5 minutes per side until golden brown and cooked through. Remove and keep warm.
Step 6: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 7: Whisk in 1 tablespoon flour to create a roux and cook for 1-2 minutes, stirring constantly.
Step 8: Gradually whisk in milk, heavy cream, and chicken broth. Bring to a gentle simmer.
Step 9: Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
Step 10: Stir in lemon juice and 1 tablespoon butter until smooth and glossy.
Step 11: Plate the crispy chicken tenderloins and generously drizzle the creamy lemon sauce over each piece. Serve immediately.

Tips & Variations

For extra crispiness, chill the breaded chicken in the refrigerator for 15 minutes before frying.
Substitute Pecorino Romano with Parmesan if preferred, but Pecorino adds a sharper flavor.
Add fresh chopped parsley or basil for a fresh herbal note when serving.
If you prefer a lighter sauce, use half-and-half instead of heavy cream.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken in a skillet over low heat to retain crispiness, and gently reheat the sauce on the stove, stirring occasionally. Avoid microwaving crispy chicken to prevent sogginess.

How to Serve

The image shows three pieces of golden-brown fried chicken topped with a smooth, creamy yellow sauce that spreads slightly over the sides. Each piece is garnished with small green herb flakes, and two thin lemon slices are placed on top of the chicken in the front and middle. The chicken sits on a white plate on a white marbled surface. The sauce looks rich and glossy, contrasting with the crunchy texture of the fried chicken. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, but be sure to slice chicken breasts into strips of similar size to tenderloins and flatten them evenly for consistent cooking.

How can I make this recipe gluten-free?

Replace all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs to keep the crisp texture.