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