Description
A crispy and juicy chicken dish with a zesty lemon and Pecorino twist, perfect for weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko)
- ½ cup grated Pecorino cheese
- Zest of 1 large lemon
- Juice of 1 large lemon
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- Fresh parsley, chopped (for garnish)
- Olive oil (for frying)
Instructions
- Pound the chicken breasts to an even thickness of approximately ½ inch using a meat mallet.
- Set up a breading station with flour, whisked eggs, and a breadcrumb mixture with cheese and seasonings.
- Dredge each chicken breast in flour, dip in eggs, and coat with breadcrumbs.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for 5-6 minutes on each side until golden brown and cooked through.
- Drizzle with lemon juice and let the chicken rest for 5 minutes before slicing.
- Garnish with freshly chopped parsley before serving.
Notes
Make ahead by coating the chicken and refrigerating it for up to a few hours. For gluten-free options, use gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg