Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
For the Pecorino Crust:
- 1 cup grated Pecorino Romano cheese
- ½ cup grated Parmesan cheese
- 1 cup breadcrumbs (panko preferred)
- 2 eggs
- ½ cup flour
For Cooking:
- ½ cup olive oil (for frying)
For the Creamy Lemon Sauce:
- 1 cup heavy cream
- ½ cup chicken broth
- 2 tablespoons butter
- 3 cloves garlic, minced
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Pound the chicken breasts to an even thickness for uniform cooking.
Season the chicken with salt, pepper, garlic powder, and paprika.
Prepare three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Pecorino cheese, and Parmesan cheese.
Dredge each chicken breast in flour, dip into eggs, then coat thoroughly with the cheese mixture.
Heat olive oil in a skillet over medium heat.
Cook the chicken for 4–5 minutes on each side until golden brown and crispy. Remove and set aside.
In a separate pan, melt butter and sauté garlic until fragrant.
Add chicken broth and lemon juice, then bring to a gentle simmer.
Pour in heavy cream and stir until smooth.
Add Parmesan cheese and lemon zest, stirring until the sauce thickens.
Season with salt and pepper to taste.
Serve the crispy chicken with the creamy lemon sauce poured over or on the side.
Notes
- Use freshly grated Pecorino for best flavor
- Keep oil at medium heat to avoid burning
- Do not overcrowd the pan
- Adjust sauce thickness with more cream or broth
- Let chicken rest briefly before serving