Irresistibly Zesty Lemon Pecorino Crispy Chicken Delight Recipe
This Irresistibly Zesty Lemon Pecorino Crispy Chicken Delight features tender chicken tenderloins coated in a flavorful lemon zest and Pecorino Romano breadcrumb crust, pan-fried to golden perfection and served with a creamy lemon sauce. A perfect combination of crispy texture and tangy, creamy sauce that elevates a simple chicken dish into a delightful meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Halal
Ingredients
Scale
Chicken and Coating
- 8 pieces (2-ounce each) chicken tenderloins
- ½ cup + 1 tbsp all-purpose flour, divided
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 zest from lemon
- ¼ cup grated Pecorino Romano cheese
- ¼ cup + 1 tbsp extra virgin olive oil, divided
- 2 tbsp + 1 tbsp butter, divided
Sauce
- 1 tbsp minced garlic
- ¼ cup milk
- ¾ cup heavy cream
- ¼ cup chicken broth
- 2 tbsp lemon juice
Instructions
- Flatten: Begin by gently flattening chicken tenderloins using a meat mallet to ensure even thickness for uniform cooking.
- Set Up Dredging Stations: Prepare three shallow bowls: one with the flour, one with the beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese.
- Coat the Chicken: Dredge each chicken tenderloin first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture to form a crispy crust.
- Heat the Pan: In a large nonstick skillet, heat ¼ cup extra virgin olive oil and 2 tablespoons butter over medium heat until melted and slightly sizzling.
- Fry the Chicken: Fry the coated chicken tenderloins in batches, avoiding overcrowding, for about 3-5 minutes on each side or until golden brown and cooked through. Remove and keep warm.
- Make the Sauce: In a medium saucepan, heat 1 tablespoon extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant but not browned.
- Create the Roux: Whisk in 1 tablespoon flour to the garlic oil to form a roux, cooking for about 1 minute to eliminate raw flour taste.
- Add Liquids: Gradually whisk in the milk, heavy cream, and chicken broth ensuring a smooth sauce without lumps.
- Thicken the Sauce: Allow the sauce to simmer gently for 3-5 minutes until it thickens to a creamy consistency.
- Finish Sauce: Stir in the lemon juice and 1 tablespoon butter for a tangy finish and glossy texture.
- Serve: Arrange the crispy chicken tenderloins on plates and drizzle generously with the creamy lemon Pecorino sauce. Serve immediately for best flavor and texture.
Notes
- Flattening the chicken ensures even cooking and prevents dryness.
- Use fresh lemon zest for the best citrus flavor in the coating.
- Do not overcrowd the pan when frying to maintain crispiness.
- The sauce can be kept warm on low heat but is best served fresh.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- For a lighter version, substitute heavy cream with half-and-half and use less butter.
Keywords: chicken tenderloins, crispy chicken, lemon zest, Pecorino Romano, creamy lemon sauce, panko breadcrumbs, pan-fried chicken
