Irresistibly Zesty Lemon Pecorino Crispy Chicken Delight Recipe
This Irresistibly Zesty Lemon Pecorino Crispy Chicken Delight features tender chicken tenderloins coated in a crunchy panko and lemon zest crust, pan-fried to golden perfection and served with a luscious creamy lemon sauce infused with Pecorino Romano cheese and garlic. It’s a flavorful and elegant dish perfect for a quick weeknight dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Coating
- 8 pieces (2-ounce) chicken tenderloins
- ½ cup + 1 tbsp all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 lemon zest
- ¼ cup grated Pecorino Romano cheese
- ¼ cup + 1 tbsp extra virgin olive oil
- 2 tbsp + 1 tbsp butter
Sauce
- 1 tbsp minced garlic
- ¼ cup milk
- ¾ cup heavy cream
- ¼ cup chicken broth
- 2 tbsp lemon juice
Instructions
- Flatten: Gently flatten the chicken tenderloins using a meat mallet to ensure even cooking and tender texture.
- Set Up Dredging Stations: Prepare 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.
- Coat the Chicken: Dredge each chicken tenderloin first in the flour, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture.
- Heat the Pan: In a large nonstick skillet, heat ¼ cup of extra virgin olive oil and 2 tablespoons of butter over medium heat until hot but not smoking.
- Fry the Chicken: Fry the coated tenderloins in batches, cooking each side for about 3 to 5 minutes or until golden brown and cooked through. Remove and set aside on paper towels to drain excess oil.
- Make the Sauce: In a medium saucepan, heat 1 tablespoon of extra virgin olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
- Create the Roux: Whisk in 1 tablespoon of flour to the garlic oil, stirring continuously to form a smooth roux and cook for 1 to 2 minutes to eliminate the raw flour taste.
- Add Liquids: Gradually whisk in milk, heavy cream, and chicken broth, stirring constantly to combine and prevent lumps.
- Thicken the Sauce: Allow the sauce to simmer gently for 3 to 5 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Finish Sauce: Remove the sauce from heat; stir in lemon juice and 1 tablespoon of butter until melted and well incorporated, providing a glossy finish.
- Serve: Plate the crispy chicken tenderloins and generously drizzle the creamy lemon Pecorino sauce over each piece. Serve immediately for best texture and flavor.
Notes
- Use fresh lemon zest for the most vibrant citrus flavor in the breadcrumb coating.
- For extra crispiness, double coat the chicken by dipping again in the egg and breadcrumb mixture before frying.
- Make sure the oil is hot enough before frying to avoid soggy chicken.
- The sauce can be made in advance and gently reheated before serving.
- Serve with steamed vegetables or a fresh salad for a complete meal.
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
Keywords: crispy chicken, lemon chicken, pecorino romano, panko crust, creamy lemon sauce, pan-fried chicken, easy dinner recipe
