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Lemon Pecorino Chicken Delight

Lemon Pecorino Chicken Delight: Crispy Comfort Awaits

Experience Lemon Pecorino Chicken Delight, a rich and crunchy dish that transforms weeknight dinners into extraordinary culinary events.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds Chicken Tenderloins The star of the show, ensuring a juicy and tender result.
  • 1 cup All-Purpose Flour Creates a crispy coating; swap with gluten-free flour for a gluten-free option.
  • 2 Large Eggs Essential for binding the breadcrumbs; use flax eggs for a vegan alternative.
  • 1 cup Panko Breadcrumbs Delivers that signature crunch; regular breadcrumbs can sub in if needed.
For the Zesty Sauce
  • 1 tablespoon Lemon Zest Adds a refreshing citrus punch; always opt for fresh zest to maximize flavor.
  • 0.5 cup Pecorino Romano Cheese Provides a sharp, delicious flavor; feel free to replace it with grated Parmesan.
  • 2 tablespoons Extra Virgin Olive Oil Adds richness to frying; avocado oil works well for a higher smoke point.
  • 2 tablespoons Butter Enhances the sauce's creamy texture; choose vegan butter for a dairy-free option.
  • 2 cloves Minced Garlic Infuses the dish with aromatic depth; freshly minced garlic works best.
  • 1 cup Milk Contributes creaminess to the sauce; almond milk is great for a dairy-free substitute.
  • 0.5 cup Heavy Cream Thickens the sauce for luxurious richness; half-and-half can lighten it up a bit.
  • 1 cup Chicken Broth Deepens the flavor profile; use vegetable broth for a vegetarian version.
  • 2 tablespoons Lemon Juice Brings acidity to balance flavors; fresh-squeezed juice is always the best choice.

Equipment

  • Large nonstick skillet
  • Mixing bowls
  • Meat Mallet
  • Saucepan

Method
 

Step-By-Step Instructions
  1. Begin by flattening the chicken tenderloins to an even thickness using a meat mallet. This ensures they cook uniformly and achieve a juicy texture.
  2. Create a dipping station with three bowls: one for all-purpose flour, the second for beaten large eggs, and the third for a mix of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese.
  3. Take each chicken tenderloin and dredge it in flour, ensuring it’s fully coated. Then dip it into the beaten eggs and roll in the breadcrumb mixture.
  4. In a large nonstick skillet, heat olive oil and butter over medium heat until shimmering. This creates a rich frying base for the chicken.
  5. Carefully place the coated chicken tenderloins into the hot oil, frying for about 3-5 minutes on each side until golden brown and cooked through.
  6. In a separate saucepan, sauté olive oil and minced garlic on low heat until fragrant. Then whisk in flour to create a roux.
  7. Gradually whisk in milk, heavy cream, and chicken broth, stirring continuously until the mixture thickens, about 3-5 minutes.
  8. Remove the sauce from heat and stir in lemon juice and a dash of butter for extra creaminess. Adjust seasoning as desired.
  9. To serve, place the crispy chicken tenderloins on plates and drizzle with the creamy lemon sauce, garnishing with lemon zest or additional Pecorino cheese.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store cooked chicken in an airtight container for up to 3 days or freeze for longer storage. Reheat in the oven to maintain crispiness.

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