Description
A comforting dish of crispy chicken infused with zesty lemon and Pecorino cheese, 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
- Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound to an even thickness, approximately ½ inch.
- Set up a breading station: In one shallow dish, place the flour. In the second dish, whisk together the eggs. In the third dish, combine breadcrumbs, grated Pecorino cheese, lemon zest, salt, black pepper, paprika, and oregano.
- Coat the chicken: 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.
- Heat a generous amount of olive oil in a large skillet over medium-high heat.
- Cook the chicken: Place the coated chicken breasts in the skillet. Cook for 5-6 minutes on each side, or until golden brown and cooked through.
- Transfer the chicken to a plate and drizzle with lemon juice from one large lemon.
- Allow the chicken to rest for 5 minutes before slicing and garnish with freshly chopped parsley.
Notes
You can prepare the chicken up to the coating step, then refrigerate it until ready to fry. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 380
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg