Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce πŸ‹πŸ—


 

1. Prep the Crust

  1. In a shallow dish, mix Pecorino, Panko, lemon zest, parsley, garlic powder, salt, and pepper.

  2. In another dish, place beaten eggs.

2. Coat & Cook the Chicken

  1. Dip each chicken breast in egg, then press into cheese mixture to coat.

  2. Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden and 165°F (74°C) inside. Remove and set aside.

3. Make the Lemon Sauce

  1. In the same skillet, melt butter and sautΓ© garlic for 30 seconds.

  2. Pour in broth, scraping up browned bits. Simmer 2 minutes.

  3. Stir in cream, lemon juice, and Dijon. Simmer 3–4 minutes until slightly thickened.

4. Serve & Enjoy!

  • Drizzle chicken with sauce and garnish with lemon slices and parsley.


Pro Tips

πŸ”₯ Extra crispy? Broil 1–2 minutes after pan-frying.
⏳ Make ahead – Bread chicken up to 24 hours ahead (keep chilled).
πŸ‹ More tang? Add extra lemon zest to the sauce.


Serving Ideas

  • Over pasta – Toss with fettuccine and extra sauce

  • With roasted veggies – Asparagus or green beans

  • As a salad topper – Slice and serve over arugula


FAQ

Q: Can I use chicken thighs?
A: Yes! Adjust cook time to 6–7 mins per side.

Q: How do I prevent the crust from falling off?
A: Pat chicken dry before coating and press crumbs firmly.

Q: Can I make it dairy-free?
A: Use nutritional yeast + GF breadcrumbs and coconut cream.

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