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Irresistibly Zesty Lemon Pecorino Crispy Chicken Delight Recipe

4.7 from 115 reviews

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.

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

  1. Flatten: Begin by gently flattening chicken tenderloins using a meat mallet to ensure even thickness for uniform cooking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add Liquids: Gradually whisk in the milk, heavy cream, and chicken broth ensuring a smooth sauce without lumps.
  9. Thicken the Sauce: Allow the sauce to simmer gently for 3-5 minutes until it thickens to a creamy consistency.
  10. Finish Sauce: Stir in the lemon juice and 1 tablespoon butter for a tangy finish and glossy texture.
  11. 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