Lemon Pecorino Crusted Chicken (Printable Version)
Crispy lemon-pecorino crust on tender chicken, served with a velvety lemon cream sauce.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Lemon Pecorino Crust
04 - 1 cup freshly grated Pecorino Romano cheese
05 - 1 cup panko breadcrumbs
06 - Zest of 2 lemons
07 - 1 tablespoon chopped fresh parsley
08 - 2 large eggs
09 - 2 tablespoons milk
10 - 1/3 cup all-purpose flour
→ Creamy Lemon Sauce
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 cup heavy cream
14 - 1/2 cup chicken broth
15 - Juice of 1 lemon
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
18 - 2 tablespoons freshly grated Pecorino Romano cheese
19 - 1 teaspoon lemon zest
20 - 1 tablespoon chopped fresh parsley, for garnish
# Step-by-Step:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chicken breasts dry and season both sides evenly with salt and pepper.
03 - Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs and milk, and one combining panko breadcrumbs, pecorino romano, lemon zest, and parsley.
04 - Dredge each chicken breast in the flour, shaking off excess. Dip in egg mixture and coat thoroughly in the pecorino-panko mixture.
05 - Place crusted chicken breasts on the prepared baking sheet. Lightly drizzle or spray with olive oil.
06 - Bake for 20 to 25 minutes or until golden brown and internal temperature reaches 165°F.
07 - While chicken bakes, melt butter in a saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant.
08 - Add heavy cream and chicken broth, bringing to a gentle simmer.
09 - Incorporate lemon juice, salt, pepper, pecorino romano, and lemon zest. Simmer for 3 to 4 minutes, stirring, until slightly thickened.
10 - Taste sauce and adjust seasonings as needed. Remove from heat.
11 - Arrange chicken breasts on serving plates, drizzle with creamy lemon sauce, and garnish with chopped parsley.
# Expert Advice:
01 -
- You get all the bright citrus flavor and savory richness in every bite, and the contrast is stunning.
- This was the dish that finally convinced my picky friend that chicken breast doesn't have to be boring.
02 -
- Don't rush the crusting process—if you skip firm pressing into the crumb mixture, parts will fall off in the oven.
- The sauce thickens as it stands, so pour it right before serving for the dreamiest texture.
03 -
- Always grate your cheese fresh—pre-grated is too dry and doesn't melt as well in the sauce.
- Crush the panko a bit with your hands for truly even coverage, especially around the sides of the chicken.