Description
A flavorful dish combining crispy chicken with zesty lemon and Pecorino cheese, perfect for weeknight dinners or gatherings.
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
- Place chicken breasts between plastic wrap and pound to an even thickness of ½ inch.
- Set up a breading station with flour in one dish, whisked eggs in another, and breadcrumbs mixed with Pecorino, lemon zest, salt, black pepper, paprika, and oregano in the third.
- Dredge each chicken breast in flour, dip in egg wash, then coat with the breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken breasts for 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F/74°C).
- Drizzle with lemon juice immediately after cooking, then allow to rest for 5 minutes before slicing.
- Sprinkle with chopped parsley before serving.
Notes
Make-ahead: Bread the chicken and refrigerate for up to 24 hours before frying. Leftovers can be stored for 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 210mg