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.
Equipment
- Large Skillet
- Small Saucepan
- Tongs
- Mixing Bowls
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
Instructions
- Step 1: In a shallow bowl, beat eggs. In another bowl, mix panko breadcrumbs with grated Pecorino, garlic powder, pepper, and salt.
- Step 2: Dip each chicken cutlet in the egg, then coat in the breadcrumb mixture.
- 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.
- 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.
- Step 5: Drizzle warm lemon cream sauce over chicken cutlets. Garnish with parsley and serve with lemon wedges.
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.
Nutrition
Calories: 420kcalCarbohydrates: 10gProtein: 35gFat: 28gSaturated Fat: 12gCholesterol: 145mgSodium: 580mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 700IUVitamin C: 10mgCalcium: 180mgIron: 2mg