Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

• porties: 4 servings
• actieve tijd: 15 minutes
• totale tijd: 40 minutes

Ingrediënten

Ingredients for the Chicken:

8 (2-ounce) chicken tenderloins

½ cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

Zest from 1 lemon

¼ cup grated Pecorino Romano cheese

¼ cup extra virgin olive oil

2 tablespoons butter

Ingredients for the Sauce:

1 tablespoon extra virgin olive oil

1 tablespoon minced garlic

1 tablespoon all-purpose flour

¼ cup milk

¾ cup heavy cream

¼ cup chicken broth

2 tablespoons lemon juice

1 tablespoon butter

Instructies

Prepare the Chicken: Flatten the tenderloins to even thickness using a meat mallet. Set up three dredging stations: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, lemon zest, and Pecorino cheese.

Cook the Chicken: In a large nonstick sauté pan, heat olive oil and butter over medium heat. Fry the chicken until golden and cooked through, about 3-5 minutes per side. Drain on paper towels.

Make the Sauce: In a medium saucepan, heat olive oil and sauté garlic until fragrant. Whisk in flour, then gradually add milk, cream, and chicken broth. Bring to a boil and simmer until thickened, about 3-5 minutes. Remove from heat and stir in lemon juice and butter.

Serve: Drizzle the creamy lemon sauce over the crispy chicken before serving.