Easy Zesty Lemon Pecorino Crispy Chicken
A quick and delightful dish featuring crispy chicken coated in breadcrumbs, lemon zest, and savory Pecorino cheese, perfect for any meal.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko)
- ½ cup grated Pecorino cheese
- 1 large lemon (zest)
- 1 large lemon (juice)
- 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
Preparation
- Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness, about ½ inch.
- Set up a breading station: In one shallow dish, place the flour. In a second dish, whisk together the eggs. In a third dish, combine breadcrumbs, grated Pecorino cheese, lemon zest, salt, black pepper, paprika, and oregano.
- Dredge each chicken breast in flour, shaking off the excess, dip into the egg wash, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
Cooking
- In a large skillet, heat a generous amount of olive oil over medium-high heat until hot.
- Place the coated chicken breasts in the skillet and cook for 5-6 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a plate, drizzle with lemon juice, and allow to rest for 5 minutes before slicing.
- Sprinkle with freshly chopped parsley before serving.
Notes
For serving, pair with a fresh salad or roasted vegetables. Can also be served with pasta or rice. Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in a skillet.