1. Prep the Crust
In a shallow dish, mix Pecorino, Panko, lemon zest, parsley, garlic powder, salt, and pepper.
In another dish, place beaten eggs.
2. Coat & Cook the Chicken
Dip each chicken breast in egg, then press into cheese mixture to coat.
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
In the same skillet, melt butter and sautΓ© garlic for 30 seconds.
Pour in broth, scraping up browned bits. Simmer 2 minutes.
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
π₯ Extra crispy? Broil 1–2 minutes after pan-frying.
⏳ Make ahead – Bread chicken up to 24 hours ahead (keep chilled).
π 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.