Here’s a flavorful and satisfying recipe for Zesty Lemon Pecorino Crispy Chicken — juicy on the inside, crispy on the outside, with a bright, cheesy kick!
Zesty Lemon Pecorino Crispy Chicken
Ingredients:
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4 boneless skinless chicken breasts (or thighs)
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1 cup panko breadcrumbs
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½ cup finely grated Pecorino Romano cheese
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1 tbsp lemon zest
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1 tsp garlic powder
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½ tsp onion powder
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½ tsp black pepper
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½ tsp salt
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2 tbsp chopped fresh parsley (optional)
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½ cup flour
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2 eggs
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2 tbsp lemon juice
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Olive oil or melted butter (for drizzling or frying)
Instructions:
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
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Prepare the breadcrumb coating:
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In a bowl, combine panko, Pecorino, lemon zest, garlic powder, onion powder, salt, and pepper.
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Optional: Add a little chopped parsley for color and freshness.
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Set up the dredging station:
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Bowl 1: Flour
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Bowl 2: Eggs beaten with lemon juice
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Bowl 3: Panko-Pecorino mix
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Coat the chicken:
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Dredge each piece in flour, then dip in the lemon-egg mixture, and finally press into the breadcrumb mix until fully coated.
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Bake or pan-fry:
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For baking: Place chicken on the baking sheet. Drizzle lightly with olive oil or melted butter. Bake for 20–25 minutes, flipping halfway, until golden and cooked through.
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For pan-frying: Heat oil in a skillet over medium heat. Cook chicken for about 4–5 minutes per side until golden and cooked through.
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Finish and serve:
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Squeeze fresh lemon juice over the top before serving.
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Garnish with more Pecorino and parsley if desired.
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