Description
Lemon pecorino chicken brings zesty Mediterranean flavors to your dinner table. Tangy pecorino cheese and bright lemon create a quick, elegant dish that delivers restaurant-quality excitement in less than 30 minutes.
Ingredients
Scale
Proteins:
- 8 (2-ounces / 56 grams) chicken tenderloins
Coating Ingredients:
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ¼ cup grated Pecorino Romano cheese
- Zest of 1 lemon
Sauce and Cooking Ingredients:
- ¼ cup extra virgin olive oil
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon all-purpose flour
- 1 tablespoon minced garlic
- ¼ cup milk
- ¾ cup heavy cream
- ¼ cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon butter
Instructions
- Prepare chicken tenderloins by gently pounding them to an even 1/4-inch (0.6 centimeters) thickness using a meat mallet, ensuring uniform cooking and tenderness.
- Create a three-part breading station: first bowl with all-purpose flour, second bowl with whisked large eggs, third bowl combining panko breadcrumbs, freshly grated lemon zest, and finely grated Pecorino Romano cheese.
- Carefully dredge each tenderloin first in flour, shaking off excess, then thoroughly coat in beaten eggs, and finally press into the seasoned breadcrumb mixture, ensuring complete coverage.
- Warm a large nonstick skillet over medium heat, adding olive oil and unsalted butter until the mixture is shimmering.
- Gently place breaded tenderloins in the skillet, cooking for 3-4 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Transfer cooked chicken to a paper towel-lined plate to absorb excess oil, repeating with remaining tenderloins if necessary.
- In a separate saucepan, heat olive oil and sauté 2 minced garlic cloves until fragrant and lightly golden.
- Sprinkle flour into the garlic, stirring continuously to create a roux, then gradually whisk in milk, heavy cream, and chicken broth.
- Increase heat to medium-high, continuously stirring until the sauce thickens and begins to bubble, approximately 3-4 minutes.
- Remove sauce from heat, incorporating fresh lemon juice and butter, whisking until smooth and velvety.
- Drizzle sauce over crispy chicken tenderloins and serve immediately, garnishing with additional lemon zest if desired.
Notes
- Perfectly Tenderize Chicken: Flattening tenderloins creates even thickness for consistent, juicy cooking results.
- Strategic Breading Technique: Create three-bowl station with flour, eggs, and seasoned breadcrumbs to achieve maximum flavor and crispy coating.
- Oil Temperature Matters: Maintain medium heat while cooking chicken to develop golden-brown exterior without burning breadcrumbs.
- Batch Cooking Prevents Overcrowding: Cook chicken pieces separately to ensure each tenderloin gets crisp, even browning.
- Sauce Consistency is Key: Whisk continuously and watch carefully while thickening sauce to prevent lumps and achieve silky texture.
- Finishing Touch Elevates Dish: Adding butter and lemon juice at the end brightens sauce and creates luxurious, restaurant-quality finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 582 kcal
- Sugar: 2 g
- Sodium: 486 mg
- Fat: 43 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 240 mg