Description
A warm, home-cooked meal featuring golden-brown chicken breasts coated with tangy pecorino cheese and a luscious lemon cream sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pecorino cheese, grated
- Zest of 2 lemons
- 1 cup breadcrumbs, preferably panko
- Salt and pepper, to taste
- 2 large eggs, beaten
- ¼ cup all-purpose flour
- 1 cup heavy cream
- Juice of 2 lemons
- 2 tablespoons butter
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the coating by seasoning flour with salt and pepper in one bowl, beaten eggs in another, and mixing breadcrumbs, pecorino cheese, and lemon zest in a third bowl.
- Coat each chicken breast with flour, dip in egg, and press into the breadcrumb mixture.
- Sear the coated chicken breasts in a large oven-safe skillet with oil for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the oven and bake for 15-20 minutes until fully cooked.
- Prepare the sauce by melting butter in a saucepan, adding garlic, and sautéing until fragrant.
- Add heavy cream and lemon juice, letting it simmer for 5-7 minutes until thickened.
- Plate the chicken, drizzle with sauce, and garnish with parsley.
Notes
For even cooking, consider pounding chicken breasts to an even thickness. Use fresh lemons for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian