Crispy Chicken with Lemon Pecorino Recipe | Golden Chicken Cutlets with Citrus & Savory Cheese
This Crispy Chicken with Lemon Pecorino is a vibrant, restaurant-worthy dish that’s easy to make at home. Juicy chicken cutlets are coated in a golden, crunchy crust and finished with a bright burst of lemon and a generous sprinkle of nutty Pecorino Romano cheese. The result is a perfect balance of crispy texture, citrusy zing, and savory depth. Serve it with a simple salad, roasted vegetables, or pasta for a satisfying meal that’s both elegant and comforting.
Equipment
- Mixing bowls
- Shallow dredging dishes
- Skillet or frying pan
- Tongs or spatula
- Wire rack or paper towels
- Saucepan (optional, for sauce)
Ingredients
For the Chicken:
- 1.5 lbs boneless chicken thighs or tenderloins
- 1 lemon (zest + juice)
- 2–3 garlic cloves, minced
- 3 tbsp olive oil
- 1 cup panko breadcrumbs
- ½ cup finely grated Pecorino Romano
- ½ cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
Optional Sauce:
- 1 tbsp butter
- 1 garlic clove, minced
- 2 tbsp lemon juice
- ¼ cup cream
- 2 tbsp grated Pecorino Romano
Instructions
- Marinate the Chicken Combine lemon juice, zest, garlic, and olive oil in a bowl. Add chicken and marinate for 30 minutes.
- Prepare Coating Station Set up three bowls: flour (seasoned), beaten eggs, and panko mixed with Pecorino.
- Dredge the Chicken Pat chicken dry. Dredge in flour, dip in egg, then coat with panko-Pecorino mix.
- Pan-Fry Heat olive oil in a skillet over medium heat. Fry chicken 3–4 minutes per side until golden and cooked through. Drain on wire rack or paper towels.
- Optional Lemon Cream Sauce In a saucepan, melt butter. Add garlic, lemon juice, cream, and Pecorino. Simmer until slightly thickened.
- Serve Plate chicken with sauce drizzled or on the side. Garnish with parsley, lemon wedges, and extra cheese.
Notes
- Cheese Tip: Use finely grated Pecorino to ensure even coating and crisp texture.
- Make It Gluten-Free: Use GF flour and breadcrumbs.
- Make Ahead: Marinate and bread chicken ahead; fry fresh for best texture.
- Kid-Friendly: Skip chili flakes and serve with pasta or rice.
- Baking Option: Bake at 425°F for 20–25 minutes, flipping halfway.