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LEMON PECORINO CRUSTED CHICKEN WITH CREAMY LEMON SAUCE
Carolina Gomez

Lemon Pecorino Crusted Chicken

This restaurant-worthy dish features succulent chicken breasts coated in a crispy, tangy Pecorino Romano and panko crust, finished with a silky, citrusy lemon cream sauce. Perfect for busy weeknights or impressive weekend dinners, this meal delivers deep, balanced flavors in under an hour.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-Inspired / Modern American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • Chicken & Crust:
  • 4 boneless skinless chicken breasts (pounded to ½-inch thickness)
  • 1 cup Pecorino Romano freshly grated
  • 1 cup panko breadcrumbs
  • 1 tbsp lemon zest
  • ½ cup all-purpose flour
  • 2 large eggs whisked
  • 2 tbsp fresh lemon juice for egg wash
  • ¼ cup olive oil
  • Salt and pepper to taste
  • Lemon Cream Sauce:
  • ½ cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice or more to taste
  • 2 cloves garlic minced (optional)
  • Splash of chicken broth to thin, optional
  • Garnish:
  • 1 tbsp fresh parsley chopped

Equipment

  • 3 shallow bowls (for dredging)
  • Large oven-safe skillet or heavy-bottomed pan
  • Baking sheet
  • Parchment paper
  • Small saucepan
  • Meat thermometer
  • Whisk, tongs, and measuring cups

Method
 

  1. Prep: Preheat oven to 375°F. Prepare three dredging stations: flour (seasoned), egg mixture (whisked with lemon juice), and the Pecorino-panko-zest blend.
  2. Coat: Pat chicken dry. Dredge each breast in flour, dip in egg, and press firmly into the cheese-crumb mixture until well-coated.
  3. Sear: Heat olive oil in a skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden.
  4. Bake: Transfer to a parchment-lined baking sheet and bake for 20–25 minutes (internal temperature of 165°F).
  5. Sauce: While chicken bakes, whisk cream and mustard in a small saucepan over medium-low heat. Stir in lemon juice, garlic, and broth; cook gently for 3–5 minutes.
  6. Serve: Let chicken rest for 3–4 minutes, then drizzle with sauce and garnish with parsley.

Notes

Nutrition Facts (Per Serving)

  • Calories: ~600 kcal
  • Protein: ~50g
  • Carbohydrates: 25–30g
  • Fat: 35–40g
  • Sodium: 800–900mg
  • Key Nutrients: Calcium (~300mg), Vitamin C, Iron (~2mg), B Vitamins, Selenium, Phosphorus.