Ingredients
Equipment
Method
Step-by-Step Instructions for Zesty Italian Lemon Pecorino Chicken
- Start by flattening the chicken tenderloins to an even thickness for even cooking. Set up three shallow bowls: one with all-purpose flour, another with beaten eggs, and the last with panko breadcrumbs mixed with lemon zest and grated Pecorino Romano cheese.
- Coat each chicken tenderloin lightly in the flour, shaking off any excess. Dip the floured chicken into the beaten eggs, ensuring it's completely covered. Press the chicken into the breadcrumb mixture, coating it thoroughly.
- Heat a generous amount of extra virgin olive oil and a tablespoon of butter in a nonstick skillet over medium heat. Add the coated chicken tenderloins and cook for 3–5 minutes on each side, until golden brown.
- In the same skillet, reduce heat to medium-low and add more olive oil if needed. Sauté minced garlic until fragrant, about 30 seconds. Whisk in a tablespoon of flour, then gradually add in milk, heavy cream, and chicken broth. Cook until thickened, about 3-5 minutes.
- Remove the sauce from heat, stir in fresh lemon juice and a tablespoon of butter. Drizzle this sauce over the cooked chicken before serving.
Nutrition
Notes
Enjoy right after cooking for the best experience—crispy chicken and creamy sauce together is unbeatable! Leftovers can be stored in an airtight container for up to 3 days.