Zesty Lemon Pecorino Crispy Chicken – 30-Minute Italian Dinn

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

• 8 2-ounce chicken tenderloins

• 1/2 cup all-purpose flour

• 2 large eggs

• 1 cup panko breadcrumbs

• Zest from 1 lemon

• 1/4 cup grated Pecorino Romano cheese

• 1/4 cup extra virgin olive oil

• 2 tablespoons butter

• 1 tablespoon extra-virgin olive oil (for sauce)

• 1 tablespoon all-purpose flour (for sauce)

• 1 tablespoon minced garlic

• 1/4 cup milk

• 3/4 cup heavy cream

• 1/4 cup chicken broth

• 2 tablespoons lemon juice

• 1 tablespoon butter (for finishing sauce)

Directions

Flatten chicken tenderloins using a meat mallet to ensure even thickness.

Set up three shallow bowls: flour in one, beaten eggs in another, and panko mixed with lemon zest and Pecorino in the third.

Dredge each tenderloin in flour, dip in egg, then coat in breadcrumb mixture.

Heat olive oil and butter in a large skillet over medium heat.

Pan-fry chicken 3–5 minutes per side until golden and fully cooked. Work in batches as needed. Drain on paper towels.

p id=”instruction-step-6″ style=”margin-bottom: 1em”>6. In a separate saucepan, heat olive oil and sauté garlic until fragrant. <

id=”instruction-step-7″ style=”margin-bottom: 1em”>7. Whisk in flour, then slowly add milk, cream, and chicken broth. Simmer 3–5 minutes until thickened.

d=”instruction-step-8″ style=”margin-bottom: 1em”>8. Remove from heat, stir in lemon juice and butter to finish sauce.

d=”instruction-step-9″ style=”margin-bottom: 1em”>9. Drizzle sauce over crispy chicken and serve immediately.