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–+ servings

Crispy Lemon Pecorino Chicken Cutlets

Golden, crunchy, and drizzled in the creamiest lemon-herb sauce—this is comfort food with a gourmet twist! Perfect for weeknight dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-Inspired
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Cutlets
  • 4 boneless chicken cutlets
  • 1/2 cup grated Pecorino Romano
  • 3/4 cup panko breadcrumbs
  • 2 eggs beaten
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • salt to taste
  • olive oil for frying
For Garnish
  • fresh parsley for garnish
  • lemon wedges for serving
Lemon Cream Sauce
  • 2 tbsp butter
  • 1 clove garlic minced
  • 1 cup heavy cream
  • 1 lemon zest and juice
  • 1 tsp Dijon mustard
  • salt and pepper to taste

Equipment

  • Large Skillet
  • Small Saucepan
  • Tongs
  • Mixing Bowls

Method
 

  1. Step 1: In a shallow bowl, beat eggs. In another bowl, mix panko breadcrumbs with grated Pecorino, garlic powder, pepper, and salt.
  2. Step 2: Dip each chicken cutlet in the egg, then coat in the breadcrumb mixture.
  3. Step 3: Heat olive oil in a skillet over medium heat. Fry cutlets 3–4 minutes per side until golden brown and crispy. Set aside.
  4. Step 4: In a small pan, melt butter. Sauté minced garlic for 30 seconds. Stir in cream, lemon juice and zest, Dijon mustard, salt, and pepper. Simmer until slightly thickened.
  5. Step 5: Drizzle warm lemon cream sauce over chicken cutlets. Garnish with parsley and serve with lemon wedges.

Nutrition

Calories: 420kcalCarbohydrates: 10gProtein: 35gFat: 28gSaturated Fat: 12gCholesterol: 145mgSodium: 580mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 700IUVitamin C: 10mgCalcium: 180mgIron: 2mg

Notes

You can prep the cutlets ahead of time and reheat them in the oven. Try pairing with arugula salad or mashed potatoes for a complete meal.

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