Easy Zesty Lemon Pecorino Crispy Chicken
A mouthwatering dish that combines the bright flavor of lemon with the rich taste of pecorino cheese, resulting in crispy and satisfying chicken.
Ingredients
Chicken and Coating
- 4 pieces boneless, skinless chicken breasts Ensure even thickness for even cooking.
- 1 cup all-purpose flour
- 2 large eggs Whisked together.
- 1 cup breadcrumbs Panko is an alternative for extra crispiness.
- 1/2 cup grated pecorino cheese Can substitute with Parmesan cheese.
- 1 large lemon Zest and juice needed.
- 1 tablespoon freshly squeezed lemon juice More can be drizzled before serving.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil For frying.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) if you plan to finish the chicken in the oven after frying.
- Set up a breading station with three shallow bowls: one with flour, one with whisked eggs, and one with breadcrumbs mixed with pecorino cheese, lemon zest, garlic powder, paprika, salt, and black pepper.
Breading the Chicken
- Coat each chicken breast lightly with flour and shake off excess.
- Dip the floured chicken into the egg mixture, ensuring it is completely covered.
- Dredge the chicken in the breadcrumb mixture, pressing lightly to ensure coating sticks.
Cooking
- In a large skillet, heat olive oil over medium-high heat.
- Add chicken breasts and cook for about 5-6 minutes on each side, or until golden brown and crispy.
- If using the oven, transfer chicken to a baking sheet and cook for an additional 10-15 minutes until internal temperature reaches 165°F (75°C).
- If not using the oven, remove chicken from skillet and allow to rest for a few minutes.
Serving
- Slice the chicken into strips and arrange on a serving platter.
- Garnish with extra pecorino cheese and lemon zest, and serve with a light salad or roasted vegetables.
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Notes
For best results, keep chicken breast thickness even, monitor oil temperature closely, and allow chicken to rest post frying.