Can I substitute chicken breasts instead of tenderloins?

Absolutely! Just slice them into thinner strips or pound them flat so they cook evenly.

How do I store leftovers?

Store the chicken and sauce separately in airtight containers. Reheat in a pan or oven to keep the chicken crispy. The sauce may thicken in the fridge—just add a splash of milk when reheating.

Can I make the sauce ahead of time?

Yes! Just reheat gently on the stove and stir in a bit of broth or cream to revive the texture.

What does lemon do to chicken?

Lemon works like a flavor magician! Its acidity helps tenderize the chicken slightly and brightens the overall flavor, balancing out the richness from the cheese and cream. Plus, it adds that fresh zing we all love.

How to cook crusted chicken breast?

To cook crusted chicken breast, pound it to even thickness first. Dredge in flour, then egg, then your breadcrumb mixture. Sauté in a hot pan with olive oil and butter until both sides are golden brown and the inside is fully cooked—about 4–6 minutes per side depending on thickness.

What to serve with Lemon Pecorino Crusted Chicken?

This dish pairs beautifully with roasted asparagus, garlic green beans, lemony pasta, or a light arugula salad. Don’t forget a slice of crusty bread to soak up that dreamy sauce!

Lemon Pecorino Crusted Chicken: Irresistible Creamy & Crisp

Description

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is everything you want in a cozy, quick weeknight dinner. Crispy, golden chicken tenderloins are coated with zesty lemon and nutty Pecorino Romano, then topped with a luscious, velvety lemon cream sauce. It’s simple, elegant, and packed with flavor—perfect for family dinners or a fancy night in.

Ingredients

Scale

For the Chicken:

8 (2-ounce) chicken tenderloins
½ cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Zest from 1 lemon
¼ cup grated Pecorino Romano cheese
¼ cup extra virgin olive oil
2 tablespoons butter

For the Creamy Lemon Sauce:

1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon all-purpose flour
¼ cup milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter

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Instructions

Prepare the Chicken: Flatten chicken tenderloins to an even thickness using a meat mallet.
Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with lemon zest and Pecorino.
Dredge the Chicken: Coat each piece in flour, then egg, then breadcrumb mixture.
Cook the Chicken: In a large sauté pan, heat olive oil and butter over medium heat. Fry each tenderloin 3–5 minutes per side until golden brown and cooked through. Drain on paper towels.
Make the Sauce: In a saucepan, heat olive oil and sauté garlic until fragrant. Whisk in flour, then gradually stir in milk, cream, and chicken broth. Bring to a gentle boil and simmer 3–5 minutes until thickened.
Remove from heat, then stir in lemon juice and butter.
Serve: Plate the chicken and drizzle with the creamy lemon sauce. Garnish with parsley or lemon wedges if desired.

Notes

You can substitute chicken breasts—just slice or pound to an even thickness.
For extra crispiness, let the breaded chicken rest for 5 minutes before frying.
The sauce thickens as it cools—add a splash of broth or cream when reheating leftovers.
Great with pasta, roasted veggies, or a light salad on the side.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Dinner
Method: Pan-fried
Cuisine: Italian-American

Nutrition

Serving Size: 2 chicken tenderloins with sauce
Calories: 475 kcal
Sugar: 1 g
Sodium: 620 mg
Fat: 31 g
Saturated Fat: 14 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 155 mg