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Description
Crispy chicken with lemon and pecorino.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut chicken breasts into 1-inch thick pieces.
- Place flour in a shallow dish and season with salt and pepper.
- In another shallow dish, place beaten eggs.
- In a third shallow dish, combine panko breadcrumbs, Pecorino Romano cheese, and lemon zest.
- Dip each chicken piece in flour, then egg, then panko mixture, ensuring it’s fully coated.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Place chicken in the skillet and cook for 2-3 minutes per side, until golden brown.
- Transfer skillet to the preheated oven and bake for 10-12 minutes, or until chicken is cooked through.
- Remove from oven and drizzle with lemon juice.
- Serve immediately.
Notes
- Serve with a side of roasted vegetables or a fresh salad.
- For extra flavor, add a pinch of red pepper flakes to the panko mixture.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg