Lemon Pecorino Crusted Chicken with Creamy Herb Sauce
Crispy on the outside and tender inside, this dish features chicken cutlets coated in a Pecorino Romano–lemon crust, pan-seared to perfection, and drizzled with a silky creamy herb sauce made with garlic, parsley, and a hint of lemon.
Pairs beautifully with mashed potatoes, orzo, roasted veggies, or a green salad.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings:2–3
Ingredients
For the Chicken:
2 large chicken breasts, sliced horizontally into 4 thin cutlets
½ cup all-purpose flour
2 eggs, beaten
¾ cup Panko breadcrumbs
¼ cup grated Pecorino Romano
1 tsp lemon zest
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil, for frying
For the Creamy Herb Sauce:
1 tbsp olive oil
2 cloves garlic, minced
¾ cup light cream or half-and-half
¼ cup chicken broth
1 tsp Dijon mustard
2 tbsp fresh parsley, finely chopped
1 tbsp fresh basil or chives, chopped
1 tbsp lemon juice, plus more to taste
2 tbsp grated Pecorino Romano
Salt & black pepper, to taste
Instructions
1. Prepare the Chicken
Pound chicken cutlets lightly to even thickness (~½ inch).
Season with salt and pepper on both sides.
2. Set Up Dredging Stations
Place flour in one shallow bowl.
In the second, beat eggs.
In the third, mix Panko breadcrumbs, Pecorino Romano, lemon zest, garlic powder, salt, and pepper.
3. Coat the Chicken
Dredge each chicken cutlet in flour, then egg, then breadcrumb mixture, pressing to help the coating stick.
4. Cook the Chicken
Heat olive oil in a large skillet over medium heat.
Cook chicken 3–4 minutes per side, until golden and crisp.
Transfer to a plate and keep warm.
5. Make the Creamy Herb Sauce
In the same skillet, melt 1 tbsp butter.
Add garlic and saute 30 seconds until fragrant.
Pour in chicken broth and cream, stirring to deglaze the pan.
Add Dijon mustard, Pecorino Romano, lemon juice, and herbs.
Simmer on low heat for 2–3 minutes until slightly thickened.
Season with salt and pepper to taste.
6. Combine & Serve
Spoon the creamy herb sauce over the crispy chicken.
Garnish with extra herbs, lemon zest, or Pecorino shavings.
Tips
Don’t overcrowd the pan — it helps keep the crust crisp.
Add a pinch of crushed red pepper flakes to the sauce for mild heat.
You can bake instead of pan-fry: 400°F (200°C) for 18–20 minutes until golden.
Frequently Asked Questions
Q1: Can I use Parmesan instead of Pecorino?
Yes — Parmesan works great, but Pecorino gives a sharper, saltier bite.
Q2: How do I make it lighter?
Use Greek yogurt instead of cream for a tangy, lighter sauce.
Q3: Can I meal prep this?
Yes! Store chicken and sauce separately in airtight containers for up to 3 days, and reheat gently before serving.
Nutritional Information
Calories: 520 kcal
Protein: 44 g
Fat: 26 g
Carbs: 25 g