Print

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A gourmet chicken dish featuring a crispy, cheesy pecorino crust paired with a creamy lemon sauce, perfect for impressing guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup grated pecorino cheese
  • 1 cup breadcrumbs
  • 2 lemons (zested and juiced)
  • 2 eggs
  • 1/2 cup all-purpose flour
  • Salt and pepper to taste
  • 1/4 cup olive oil
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a shallow dish, mix the grated pecorino cheese, breadcrumbs, lemon zest, salt, and pepper together.
  3. Set up your breading station with flour in one dish, beaten eggs in another, and the cheese-breadcrumb mixture in a third dish.
  4. Dredge each chicken breast in flour, dip it into the beaten eggs, and then press it into the cheese mixture, ensuring it adheres.
  5. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the breaded chicken and cook for about 4-5 minutes on each side until golden brown.
  6. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through.
  7. While the chicken bakes, prepare the creamy lemon sauce by melting butter in a saucepan over medium heat. Add heavy cream and lemon juice, seasoned with salt and pepper. Stir until thickened.
  8. Serve the crusted chicken topped with the creamy lemon sauce and garnish with fresh parsley.

Notes

Consider marinating the chicken in lemon juice for added flavor and tenderness. Adjust seasoning to taste and monitor the chicken’s internal temperature to ensure it reaches 165°F (74°C).

Nutrition

Find it online: https://sousviderecipe.com/lemon-pecorino-crusted-chicken-creamy-lemon-sauce/