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Ingredients
Ingredients for the Chicken:
8 (2-ounce) chicken tenderloins
½ cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Zest from 1 lemon
¼ cup grated Pecorino Romano cheese
¼ cup extra virgin olive oil
2 tablespoons butter
Ingredients for the Sauce:
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon all-purpose flour
¼ cup milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter
Instructions
Prepare the Chicken: Flatten the tenderloins to even thickness using a meat mallet. Set up three dredging stations: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, lemon zest, and Pecorino cheese.
Cook the Chicken: In a large nonstick sauté pan, heat olive oil and butter over medium heat. Fry the chicken until golden and cooked through, about 3-5 minutes per side. Drain on paper towels.
Make the Sauce: In a medium saucepan, heat olive oil and sauté garlic until fragrant. Whisk in flour, then gradually add milk, cream, and chicken broth. Bring to a boil and simmer until thickened, about 3-5 minutes. Remove from heat and stir in lemon juice and butter.
Serve: Drizzle the creamy lemon sauce over the crispy chicken before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 420 kcal per serving
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