There’s something magical about a chicken dinner that delivers restaurant-quality crispiness without the fuss. This Lemon Pecorino Chicken brings together golden-brown tenderloins with a zesty citrus punch that transforms a simple weeknight meal into something special. The combination of panko breadcrumbs and Pecorino Romano creates an irresistibly crunchy coating that stays crispy from pan to plate.
Table of Contents
Ingredients for Lemon Pecorino Chicken
I always start with good-quality chicken tenderloins because they cook evenly and stay tender. Organizing ingredients by station before I begin makes the breading process much smoother and less messy.
For the Chicken:
- 1 pound chicken tenderloins (pounded to even thickness)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten until smooth)
For the Coating:
- 1 cup panko breadcrumbs – Using panko over regular breadcrumbs creates superior crunch
- 1 tablespoon lemon zest (freshly grated from about 1 large lemon)
- 1/2 cup Pecorino Romano cheese, finely grated – Freshly grated cheese creates better adhesion than pre-grated
For Cooking:
- 1/4 cup extra virgin olive oil
- 2 tablespoons butter – Combining butter with oil prevents burning while achieving golden color
For the Sauce:
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour (for sauce thickening)
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice – Meyer lemons when available add sweeter, more complex flavor
- 1 tablespoon butter
Step-by-Step Instructions
Setting up your breading station with three shallow bowls in assembly-line fashion before handling the chicken keeps the process organized and prevents messy hands from contaminating your ingredients.
Step 1: Place chicken tenderloins between two sheets of plastic wrap and gently pound with a meat mallet until they reach an even 1/2-inch thickness. This ensures uniform cooking and prevents dry, overcooked edges while centers remain undercooked.
Step 2: Set up your breading station with three bowls: flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs, lemon zest, and grated Pecorino in the third. Working with one tenderloin at a time, coat in flour and shake off excess, dip into egg allowing excess to drip off, then press firmly into the breadcrumb mixture using your palm to ensure complete coverage on all sides. Let breaded chicken rest for 5-10 minutes before cooking for better coating adhesion.
Step 3: Heat olive oil and butter in a large nonstick skillet over medium heat until the mixture shimmers but doesn’t smoke (about 2-3 minutes). To test readiness, drop a breadcrumb in the oil – it should sizzle immediately. Carefully place breaded chicken in the pan, leaving at least 1 inch between pieces to prevent steaming. Cook in batches if needed. Cook for 3-4 minutes on the first side without moving them, allowing a golden-brown crust to form, then flip and cook another 3-4 minutes until the internal temperature reaches 165°F.
Step 4: Transfer cooked chicken to a paper towel-lined plate while you prepare the sauce. In a medium saucepan, heat 1 tablespoon olive oil over medium heat and sauté minced garlic for 30 seconds until fragrant but not browned. Whisk in 1 tablespoon flour and cook for 1 minute, then gradually add milk, cream, and chicken broth while whisking constantly. Simmer for 3-5 minutes until the sauce thickens enough to lightly cling to the spoon when lifted, then remove from heat and stir in lemon juice and remaining butter until smooth.
Step 5: Arrange crispy chicken on serving plates and drizzle generously with the creamy lemon sauce. Garnish with fresh parsley or additional lemon zest if desired.
Perfect Pairings for Your Lemon Pecorino Chicken
Since this chicken is rich and citrusy, it pairs beautifully with sides that offer freshness and balance.
Garlic Roasted Green Beans: These provide a nutritious vegetable component with crispy edges that complement the chicken’s crunchy coating, plus the garlic ties into the sauce’s flavor profile perfectly.
Creamy Parmesan Risotto: For a more indulgent meal, this side adds comforting starchiness that soaks up the lemon sauce beautifully while the Parmesan complements the Pecorino in the chicken coating.
Simple Buttered Pasta: Sometimes the best pairing is the simplest. Angel hair or linguine tossed with butter, garlic, and fresh herbs creates a neutral canvas that lets the chicken shine while adding satisfying carbs to round out the meal.
Arugula Salad with Lemon Vinaigrette: The peppery bite of arugula cuts through the richness of the breaded chicken while the lemon vinaigrette echoes the citrus notes in the main dish, creating flavor harmony on your plate.
Roasted Baby Potatoes with Herbs: Crispy on the outside and fluffy inside, these potatoes provide texture contrast and help balance the meal’s richness with their earthy, wholesome flavor.
Keeping Your Chicken Fresh
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Let it cool completely to room temperature before sealing to prevent moisture buildup that can make the coating soggy.
For reheating, skip the microwave and use your oven at 350°F for 10-15 minutes to restore the crispy texture. Place chicken on a wire rack over a baking sheet so air circulates around all sides. The sauce can be stored separately in the fridge for 3-4 days and reheated gently on the stovetop with a splash of milk to restore its creamy consistency.
This chicken also works beautifully sliced over salads the next day or tucked into sandwiches with fresh greens and a squeeze of lemon. The versatility makes it perfect for meal prep when you want to cook once and enjoy multiple ways throughout the week.
FAQs
Can I use chicken breasts instead of tenderloins?
Absolutely! Just slice the breasts horizontally to create thinner cutlets, or pound them to an even 1/2-inch thickness for uniform cooking. Cooking time remains the same.
What can I substitute for Pecorino Romano cheese?
Parmesan cheese works wonderfully as a direct substitute with a slightly milder flavor. For a sharper taste, try aged Asiago or even a blend of both Parmesan and Asiago.
How do I keep the breading from falling off during cooking?
The key is letting the breaded chicken rest for 5-10 minutes before cooking, which allows the coating to adhere better. Also ensure your oil is properly heated before adding chicken, and avoid moving the pieces around once they’re in the pan.
Crispy Lemon Pecorino Chicken
Ingredients
Equipment
Method
- Place chicken tenderloins between two sheets of plastic wrap and gently pound with a meat mallet until they reach an even 1/2-inch thickness.
- Set up breading station with three shallow bowls: flour in first bowl, beaten eggs in second bowl, and mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano in third bowl.
- Working with one tenderloin at a time, coat in flour and shake off excess, dip into egg allowing excess to drip off, then press firmly into breadcrumb mixture using your palm to ensure complete coverage on all sides. Let breaded chicken rest for 5-10 minutes.
- Heat 1/4 cup olive oil and 2 tablespoons butter in large nonstick skillet over medium heat until mixture shimmers (about 2-3 minutes). To test readiness, drop a breadcrumb in oil – it should sizzle immediately. Place breaded chicken in pan leaving at least 1 inch between pieces and cook for 3-4 minutes per side until golden-brown and internal temperature reaches 165°F.
- Transfer cooked chicken to paper towel-lined plate. In medium saucepan, heat 1 tablespoon olive oil over medium heat and sauté minced garlic for 30 seconds until fragrant.
- Whisk 1 tablespoon flour into garlic and cook for 1 minute. Gradually add milk, cream, and chicken broth while whisking constantly. Simmer for 3-5 minutes until sauce lightly clings to spoon when lifted.
- Remove sauce from heat and stir in lemon juice and remaining 1 tablespoon butter until smooth. Drizzle over crispy chicken and serve immediately.
