Ingredients
Scale
- 4 boneless chicken breasts
- 1 cup grated pecorino cheese
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Juice and zest of 2 lemons
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper.
- Dredge chicken in flour, dip in beaten eggs, then coat with a mixture of pecorino and panko breadcrumbs.
- Heat olive oil in a skillet over medium-high heat and sear chicken until golden brown, about 3-4 minutes per side.
- Transfer chicken to a baking dish and bake for 15-20 minutes until cooked through.
- Meanwhile, in a saucepan, combine lemon juice, zest, heavy cream, and a pinch of salt. Cook over low heat until warmed and slightly thickened.
- Serve the crispy chicken topped with lemon cream sauce and sprinkled with fresh parsley.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (75°C).
- You can substitute panko breadcrumbs with regular bread crumbs for a softer crust.
- For a lighter version, use half-and-half or milk instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking and Searing
- Cuisine: International
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 125mg