Crispy Chicken with Lemon Pecorino Flavor Recipe – Easy Dinner Idea
This crispy chicken with lemon pecorino flavor recipe is a savory Italian-inspired dish. Juicy chicken cutlets are coated in a golden crust, topped with tangy lemon zest and nutty pecorino cheese, making it the perfect easy dinner idea for family meals or weeknight cooking.
Equipment
- Meat mallet or rolling pin
- Mixing bowls
- Whisk
- Skillet or frying pan
- Wire rack or paper towels
- Tongs
Ingredients
- 4 boneless chicken breasts (sliced into thin cutlets)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups breadcrumbs (panko or Italian-style)
- ¾ cup finely grated Pecorino Romano cheese
- Zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- Salt & pepper to taste
- Olive oil for frying
- Lemon wedges (for serving)
Instructions
- Prepare chicken: Slice chicken breasts into thin cutlets. Pound evenly to ½-inch thickness. Season with salt and pepper.
- Set up breading station: Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Pecorino, lemon zest, and parsley in a third.
- Bread chicken: Dredge cutlets in flour, dip in egg, then coat with breadcrumb mixture. Press firmly to adhere.
- Fry cutlets: Heat olive oil in skillet over medium-high. Fry chicken 3–4 minutes per side until golden brown and cooked through.
- Drain: Transfer cutlets to a wire rack or paper towels to maintain crispiness.
- Serve: Plate with lemon wedges and garnish with extra Pecorino or parsley.
Notes
- Chicken tip: Pound cutlets evenly for consistent cooking.
- Cheese tip: Pecorino Romano adds sharpness; Parmesan can be substituted for milder flavor.
- Oil tip: Fry in batches to avoid overcrowding and soggy crust.
- Variations: Add chili flakes for spice, rosemary for herbal depth, or bake for a lighter version.
- Storage: Refrigerate up to 3 days; reheat in oven at 350°F (175°C) to restore crispiness.