Crispy Lemon Pecorino Chicken Cutlets

A thick, creamy, and zesty lemon pecorino sauce covers golden, crispy chicken cutlets. This simple restaurant-style chicken entrée has a vibrant lemon and cheese flavor and is crunchy on the outside and juicy on the inside.

15 minutes for preparation
20 minutes for cooking
35 minutes in total
Four servings
Each serving has about 620 calories.

Ingredients:

For the Crispy Chicken Cutlet

4 thin chicken cutlets, about 1½ pounds total

½ cup all-purpose flour

2 large eggs

1 tablespoon water

1 cup Italian-style breadcrumbs

½ cup finely grated Pecorino Romano cheese

1 teaspoon garlic powder

½ teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

2 tablespoons butter

For the Creamy Lemon Pecorino Sauce

• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup finely grated Pecorino Romano cheese
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon black pepper
• Salt, to taste

For Garnish

• Fresh chopped parsley
• Lemon wedges

Instructions:

1. Bread and seasoning
   Add paprika, garlic powder, salt, and pepper to the chicken. Coat in flour, dip into beaten eggs, and then sprinkle with pecorino and breadcrumbs.
2. Prepare the chicken
   In a skillet, heat the butter and olive oil. Cook the chicken until it is golden, crispy, and cooked through, about 4 to 5 minutes per side.
3. Prepare the Sauce
   Melt the butter in the same pan and sauté the garlic for 30 seconds. Add the lemon juice, lemon zest, cream, and pecorino. Stir until creamy and smooth.
4. Present
   Spoon the creamy lemon pecorino sauce over the crispy chicken, then sprinkle with fresh parsley.

A Brief Advice:

Serve right away and avoid packing the pan too full for extra crispy chicken!

Crispy Lemon Pecorino Chicken Cutlets

Golden, crispy chicken cutlets topped with a creamy, cheesy, zesty lemon pecorino sauce. An easy and delicious dinner everyone will love!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

Chicken

4 thin chicken cutlets

½ cup flour

2 eggs

1 cup breadcrumbs

½ cup grated Pecorino Romano

1 tsp garlic powder

½ tsp paprika

Salt and black pepper

2 tbsp olive oil

2 tbsp butter

Lemon Pecorino Sauce

2 tbsp butter

2 garlic cloves, minced

1 cup heavy cream

½ cup grated Pecorino Romano

1 tbsp fresh lemon juice

1 tsp lemon zest

Fresh parsley

Method

 

Season & Bread

Season chicken with salt, pepper, garlic powder, and paprika. Coat in flour, dip in beaten eggs, then coat with breadcrumbs and Pecorino.

Cook the Chicken

Heat olive oil and butter in a skillet. Cook chicken for 4–5 minutes per side until golden, crispy, and fully cooked.

Make the Sauce

In the same pan, melt butter and cook garlic for 30 seconds. Add cream, Pecorino, lemon juice, and lemon zest. Stir until smooth and creamy.

Serve

Place the crispy chicken on a plate, spoon the creamy lemon pecorino sauce over the top, and garnish with fresh parsley