Why Make This Recipe
If you crave something tasty and quick, Irresistibly Zesty Lemon Pecorino Crispy Chicken is the perfect dish for you. This recipe is vibrant with the flavors of lemon and cheese, making it a crowd-pleaser. It’s easy to prepare, taking only 30 minutes from start to finish, making it a great choice for busy weeknights. Plus, it’s crispy on the outside and tender on the inside, creating an explosion of flavors in every bite.
How to Make Irresistibly Zesty Lemon Pecorino Crispy Chicken
Ingredients:
- 1 pound Chicken Tenderloins (Thighs can add more moisture.)
- 1 cup All-Purpose Flour (Swap with gluten-free flour if needed.)
- 2 large Eggs (Use flaxseed meal mixed with water as an egg substitute.)
- 1 cup Panko Breadcrumbs (Regular breadcrumbs yield a denser texture.)
- 1 tablespoon Zest from Lemon (Lime zest makes a zesty alternative.)
- 1 cup Grated Pecorino Romano Cheese (Parmesan can be a flavorful substitute.)
- 3 tablespoons Extra Virgin Olive Oil (Avocado oil is a great alternative.)
- 2 tablespoons Butter (Use vegan butter for a dairy-free option.)
- 3 cloves Minced Garlic (Fresh garlic is always the best!)
- 1 cup Milk (Feel free to use any plant-based milk.)
- 1 cup Heavy Cream (Coconut cream can work for a dairy-free version.)
- 1 cup Chicken Broth (Vegetable broth can make this dish vegetarian-friendly.)
- 2 tablespoons Lemon Juice (Lime juice could also work for a different twist.)
Directions:
- Preheat your oven to 400°F (200°C).
- Set up your breading station. Place the flour in one bowl, whisk the eggs in another, and mix the panko, lemon zest, and Pecorino cheese in a third bowl.
- Lightly season the chicken tenderloins with salt and pepper.
- Dredge each piece of chicken in flour, dip it in the eggs, and coat it with the panko mixture. Press down gently to ensure it sticks.
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and cook until fragrant.
- Add the breaded chicken pieces in batches, cooking for about 2-3 minutes on each side until golden brown.
- Once browned, transfer the chicken to a baking sheet and bake in the oven for about 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- In the same skillet, add milk, heavy cream, chicken broth, and lemon juice. Simmer for 5 minutes, stirring occasionally, to create a creamy sauce.
- Serve the crispy chicken drizzled with the creamy lemon sauce.
How to Serve Irresistibly Zesty Lemon Pecorino Crispy Chicken
Serve this delicious chicken with a side of fresh salad, roasted vegetables, or mashed potatoes for a complete meal. You can also sprinkle extra Pecorino cheese on top for added flavor. A wedge of lemon can enhance the presentation and freshness.
How to Store Irresistibly Zesty Lemon Pecorino Crispy Chicken
To store leftovers, let the chicken cool to room temperature. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can reheat it in the oven or a skillet for the best results.
Tips to Make Irresistibly Zesty Lemon Pecorino Crispy Chicken
- Ensure your oil is hot enough before adding the chicken to get that perfect crispy texture.
- Let the chicken rest for a couple of minutes after removing it from the oven to help keep it juicy.
- Feel free to experiment with different herbs or spices in the panko mixture for a unique twist.
Variation
You can add herbs like rosemary or thyme to the panko mixture for extra flavor. If you want a spicy kick, consider adding chili flakes or cayenne pepper.
FAQs
Can I use chicken breasts instead of tenderloins?
Yes! Chicken breasts can be used, but they may need a little extra cooking time to ensure they are fully cooked through.
Is this recipe gluten-free?
You can make it gluten-free by swapping the all-purpose flour with gluten-free flour and using gluten-free panko breadcrumbs.
Can I make this dish dairy-free?
Yes! Use vegan butter, plant-based milk, and coconut cream as substitutes for the dairy ingredients.
Irresistibly Zesty Lemon Pecorino Crispy Chicken
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free option available
Description
This vibrant dish features crispy chicken tenderloins coated in zesty lemon and Pecorino Romano cheese, perfect for a quick weeknight meal.
Ingredients
- 1 pound Chicken Tenderloins
- 1 cup All-Purpose Flour
- 2 large Eggs
- 1 cup Panko Breadcrumbs
- 1 tablespoon Zest from Lemon
- 1 cup Grated Pecorino Romano Cheese
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Butter
- 3 cloves Minced Garlic
- 1 cup Milk
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 2 tablespoons Lemon Juice
Instructions
- Preheat your oven to 400°F (200°C).
- Set up your breading station: place the flour in one bowl, whisk the eggs in another, and mix the panko, lemon zest, and Pecorino cheese in a third bowl.
- Lightly season the chicken tenderloins with salt and pepper.
- Dredge each piece of chicken in flour, dip it in the eggs, and coat it with the panko mixture. Press down gently to ensure it sticks.
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and cook until fragrant.
- Add the breaded chicken pieces in batches, cooking for about 2-3 minutes on each side until golden brown.
- Once browned, transfer the chicken to a baking sheet and bake in the oven for about 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- In the same skillet, add milk, heavy cream, chicken broth, and lemon juice. Simmer for 5 minutes, stirring occasionally, to create a creamy sauce.
- Serve the crispy chicken drizzled with the creamy lemon sauce.
Notes
Serve with a side of fresh salad, roasted vegetables, or mashed potatoes for a complete meal. Optionally sprinkle extra Pecorino cheese on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian