A delightful chicken dish bursting with zesty lemon and savory Pecorino Romano flavors.
Ingredients:
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 Sauce:
1 tablespoon extra virgin olive oil
1 tablespoon all-purpose flour
1 tablespoon minced garlic
¼ cup milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter
Instructions:
Prepare the Chicken:
Preheat oven to 375°F (190°C).
Set up three shallow bowls for flour, beaten eggs, and a mixture of panko, lemon zest, and Pecorino Romano.
Coat each tenderloin in flour, dip in eggs, and coat with the panko mixture.
Heat olive oil and butter in an oven-safe skillet over medium-high heat.
Cook chicken until golden brown, about 2-3 minutes per side.
Transfer to the oven and bake for 10 minutes, or until cooked through.
Make the Sauce:
In a saucepan, heat olive oil over medium heat.
Add flour and garlic, cooking until fragrant and slightly golden, about 1 minute.
Gradually whisk in milk, heavy cream, and chicken broth.
Simmer until thickened, about 5-7 minutes.
Stir in lemon juice and butter until smooth.
Season with salt and pepper to taste.
Serve:
Pour sauce over the baked chicken.
Garnish with additional lemon zest and Pecorino Romano if desired.
Serve hot.
Enjoy your Zesty Italian Lemon Pecorino Chicken! See