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Lemon Pecorino Crispy Chicken

Lemon Pecorino Crispy Chicken for a Flavorful Dinner Delight

Enjoy Lemon Pecorino Crispy Chicken, a gluten-free dish ready in just 30 minutes, sure to delight your family and guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Coating
  • 1 pound Chicken Tenderloins Fresh tenderloins ensure a juicy and tender texture.
  • 1 cup Flour Gluten-free flour is an excellent substitute for dietary restrictions.
  • 2 large Eggs Consider a flax egg for a vegan option.
  • 1 cup Panko Breadcrumbs Opt for gluten-free breadcrumbs if needed.
  • 1 tablespoon Lemon Zest Freshly zested lemons add a bright, citrusy note.
  • 3/4 cup Pecorino Romano Cheese Substitute with Parmesan or Asiago cheese for variations.
For Cooking
  • 1/4 cup Olive Oil Use extra virgin olive oil for the best flavor.
  • 1 tablespoon Butter Feel free to swap with vegan butter for a dairy-free version.
For the Creamy Sauce
  • 2 cloves Garlic Fresh garlic serves as a delicious aromatic base.
  • 2 tablespoons Flour Cornstarch slurry is a good gluten-free alternative.
  • 1 cup Milk Greek yogurt can lighten the dish.
  • 1/2 cup Heavy Cream
  • 1 cup Chicken Broth Vegetable broth is suitable for a vegetarian option.
  • 1 tablespoon Lemon Juice Always choose fresh over bottled.
  • 1/4 cup Parsley (optional) Substitute with chives or omit if desired.

Equipment

  • Meat mallet
  • Skillet
  • Mixing bowls

Method
 

Steps
  1. Prepare Chicken: Flatten the chicken tenderloins with a meat mallet between two sheets of plastic wrap until about half an inch thick.
  2. Setup Dredging Stations: Organize bowls with flour, beaten eggs, and a breadcrumb mixture of panko, lemon zest, and pecorino cheese.
  3. Coat Chicken: Dip chicken in flour, then egg, and finally the breadcrumb mixture, ensuring even coating.
  4. Heat Oil: In a skillet, heat 1/4 inch of olive oil combined with butter over medium heat until shimmering.
  5. Fry Chicken: Fry coated chicken tenderloins in batches for about 3-5 minutes each side until golden brown and crispy.
  6. Make Sauce: In the same skillet, add olive oil and sauté garlic, then whisk in flour, milk, heavy cream, and chicken broth, simmering until thickened.
  7. Finish Sauce: Remove from heat and stir in lemon juice and butter, adjusting seasoning with salt and pepper.
  8. Serve: Drizzle creamy lemon sauce over chicken and garnish with parsley if desired.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Pair with a refreshing arugula salad or roasted vegetables for a complete meal.

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