Description
Zesty lemon pecorino crusted chicken is a crispy, juicy dish that combines sharp cheese and bright citrus for a flavor-packed bite. It’s simple enough for weeknights yet elegant enough for guests.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 eggs, beaten
- 3/4 cup Pecorino Romano cheese, finely grated
- 1 cup panko or Italian breadcrumbs
- 1 tbsp lemon zest
- 1 tbsp lemon juice (for finishing)
- 1/2 tsp garlic powder
- 2 tbsp olive oil or butter (for cooking)
- Salt and pepper to taste
Instructions
- Pound chicken to even thickness and season both sides with salt and pepper.
- Set up a breading station with one bowl of beaten eggs and another with a mix of pecorino, breadcrumbs, lemon zest, and garlic powder.
- Dip each chicken piece into the egg, then coat with the breadcrumb mixture, pressing to adhere.
- Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side, until golden and cooked through.
- Transfer to a plate and squeeze lemon juice over the top before serving.
Notes
- Herb option: Add fresh parsley or basil to the breadcrumb mixture.
- Baking method: Bake at 400°F (200°C) for 20–25 minutes on a wire rack.
- Cheese swap: Parmesan can be used instead of pecorino.
- Serving suggestions: Pairs well with lemon pasta, salad, or roasted vegetables.
- Meal prep: Cools and reheats well—best reheated in oven or air fryer for crispiness.
Nutrition
- Serving Size: 1 piece
- Calories: 410
- Sugar: 1g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 165mg
