Description
A deliciously crispy chicken dish with zesty lemon and Pecorino cheese, perfect for weeknight dinners or gatherings.
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
- Pound the chicken breasts to an even thickness of approximately ½ inch.
- Set up a breading station with flour, eggs, and a mixture of breadcrumbs, Pecorino cheese, lemon zest, salt, black pepper, paprika, and oregano.
- Dredge each chicken breast in flour, dip it in the egg wash, then coat it in the breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the coated chicken breasts for 5-6 minutes on each side until golden brown and cooked through.
- Drizzle with juice from one large lemon after cooking.
- Allow the chicken to rest for 5 minutes before slicing and garnish with freshly chopped parsley.
Notes
Customize with your favorite herbs or toppings for a personal touch. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 0g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 210mg