Zesty Lemon Pecorino Crispy Chicken

This Zesty Lemon Pecorino Crispy Chicken is a dish that blends golden, crunchy chicken with a rich and creamy lemon-infused sauce.

It’s fresh, vibrant, and indulgent all at once—perfect for weeknight dinners or impressing guests without much fuss.

Why You’ll Love This Recipe

Crispy + Creamy: Golden panko-crusted chicken paired with a velvety lemon cream sauce? Say no more.

Bright & Flavorful: The lemon zest and Pecorino cheese give the crust a punch of brightness and sharpness.

Quick & Satisfying: Ready in under 40 minutes, this recipe is weeknight-friendly without sacrificing flavor.

Comfort food with elegance: A restaurant-style dish that feels special but is surprisingly easy to make at home.

Key Ingredients

Chicken Tenderloins – Quick-cooking and tender, perfect for pan-frying.

Panko Breadcrumbs – Japanese-style crumbs give the chicken a light and crispy texture.

Pecorino Romano Cheese – Adds salty, nutty flavor to the crust.

Lemon Zest & Juice – Brightens the dish and balances the creamy sauce.

Garlic & Butter – Builds savory depth in the sauce.

Heavy Cream + Milk – For a rich, luscious sauce that coats beautifully.

Zesty Lemon Pecorino Crispy Chicken

Ingredients

For the Chicken:

8 chicken tenderloins (about 2 oz each)

½ cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

Zest of 1 lemon

¼ cup grated Pecorino Romano cheese

¼ cup extra virgin olive oil

2 tablespoons butter

For the Sauce:

1 tablespoon extra virgin olive oil

1 tablespoon all-purpose flour

1 tablespoon minced garlic

¼ cup milk

¾ cup heavy cream

¼ cup chicken broth

2 tablespoons fresh lemon juice

1 tablespoon butter

Instructions

Make the Chicken:

Flatten the Chicken:

Place the chicken tenderloins between two sheets of plastic wrap and pound them gently with a meat mallet until they’re evenly thick.

Set Up Your Breading Station:

Grab three shallow bowls. In one, add the flour. In the second, beat the eggs. In the third, mix the panko breadcrumbs with lemon zest and grated Pecorino cheese.

Bread the Chicken:

Dredge each piece of chicken in flour first, then dip into the egg, and finally coat it in the breadcrumb mixture. Press lightly so the crumbs stick.

Cook the Chicken:

Heat the olive oil and butter in a large skillet over medium heat. Once hot, add the chicken pieces and cook for 3–5 minutes per side, or until golden brown and fully cooked. Cook in batches if needed. Transfer cooked chicken to a paper towel-lined plate.

Make the Sauce:

Start with Garlic:

In a saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.

Build the Sauce Base:

Whisk in the flour to form a roux, then slowly pour in the milk, heavy cream, and chicken broth while whisking constantly.

Simmer to Thicken:

Turn up the heat slightly and let the sauce bubble for 3–5 minutes, stirring often, until it thickens.

Finish the Sauce:

Remove from heat and stir in lemon juice and butter for a silky, zesty finish.

Serve:

Spoon the warm lemon cream sauce over the crispy chicken and serve immediately.

Tips and Shortcuts

Easy Burrito Casserole

Hatch Green Chile Pork Pozole

Tex Mex Poutine

No tenderloins? Use chicken breasts sliced into strips or cutlets.

Time-saving tip: Use a food processor to pulse the breadcrumb mixture for extra coating power.

Make it ahead: Bread the chicken in advance and refrigerate for up to 6 hours before frying.

Sauce too thick? Add a splash of broth or milk to loosen it up.

Air fryer option: Cook chicken at 400°F for 10–12 minutes, flipping halfway through.

Nutrition Information

(Per Serving, based on 4 servings)

Kitchen Equipment Needed

Meat mallet (or rolling pin)

Three shallow bowls

Large nonstick skillet or sauté pan

Saucepan

Whisk

Tongs or spatula

Paper towels

Recipe Swaps and Variations

Cheese Swap: Try Parmesan or Grana Padano instead of Pecorino Romano.

Make it spicy: Add red pepper flakes to the breadcrumb mix or sauce.

Low-carb: Use almond flour instead of all-purpose and skip the panko for a lighter crust.

Dairy-free: Sub coconut cream for heavy cream and use dairy-free cheese in the coating.

Protein swap: This works great with turkey cutlets, white fish, or even tofu!

How to Store Leftovers

Refrigerate: Store in an airtight container for up to 3 days.

Reheat: Warm in a 350°F oven or toaster oven to keep it crispy. Avoid microwaving, which may make it soggy.

Freeze: You can freeze the cooked chicken (without sauce) for up to 2 months. Reheat in the oven for best texture.

Food and Drink Pairings

Side Ideas:

Garlic mashed potatoes

Roasted asparagus or broccolini

Buttered pasta or lemon risotto

Simple green salad with vinaigrette

Drink Pairings:

Crisp white wine (like Sauvignon Blanc or Pinot Grigio)

Sparkling water with lemon

Light beer or pale ale

Iced herbal tea (like mint or chamomile)

Frequently Asked Questions:

Can I use chicken breasts instead of tenderloins?

Yes! Slice them into strips or pound thin to cook evenly. The result is just as delicious.

Is Pecorino Romano very different from Parmesan?

Pecorino is saltier and sharper. Parmesan can be substituted if preferred—it’s milder and nuttier.

Can I make the sauce in advance?

Definitely. Store it in the fridge for up to 2 days and gently reheat it on the stove before serving.

What’s the difference between panko and regular breadcrumbs?

Panko is lighter, airier, and results in a crispier crust. Regular breadcrumbs can be used but won’t be quite as crunchy.

Can I make this gluten-free?

Yes! Use gluten-free flour and breadcrumbs, and double-check that your broth and cheese are certified gluten-free.

Why do I need to pound the chicken first?

Flattening ensures even cooking and helps the chicken cook faster and stay tender.

What’s the best oil for frying the chicken?

Olive oil adds great flavor, but you can use any neutral oil like avocado or canola for higher heat stability.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C), and the juices should run clear.

My crust fell off while cooking—what went wrong?

Make sure to press the coating on well, and don’t move the chicken too much while frying.

How thick should the sauce be?

It should coat the back of a spoon—not too runny, not overly thick.

If it gets too thick, whisk in a splash of broth.