Crispy Chicken with Tangy Pecorino Crust and Creamy Lemon Sauce
This crispy chicken dish features a tangy Pecorino cheese crust and a creamy lemon sauce, perfect for any occasion.
Ingredients
Chicken preparation
- 2 pieces boneless, skinless chicken breasts
- 1 large egg, beaten helps breadcrumbs adhere to chicken
Crust mixture
- ½ cup breadcrumbs
- ¼ cup grated Pecorino cheese can substitute with Parmesan
- ½ tsp salt
- ½ tsp black pepper
Cooking
- 2 tbsp olive oil for frying
Creamy lemon sauce
- 1 cup cream or yogurt choose based on desired richness
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a shallow bowl, combine the breadcrumbs, grated Pecorino cheese, salt, and black pepper.
- Dip each chicken breast into the beaten egg, allowing excess to drip off.
- Coat the chicken in the breadcrumb and Pecorino mixture, pressing gently to adhere.
Cooking
- Heat the olive oil in a skillet over medium heat.
- Cook the coated chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the chicken to a baking sheet and bake for 15-20 minutes until fully cooked.
Sauce Preparation
- While the chicken bakes, in a bowl, mix cream or yogurt with lemon juice, lemon zest, and salt until smooth.
Serving
- Plate the chicken and drizzle the creamy lemon sauce on top.
- Garnish with fresh parsley and serve with desired sides.
Notes
For best results, let chicken rest after baking to retain moisture. Store leftovers in an airtight container for up to three days.