Description
A comforting dish featuring tender chicken breasts with a crispy Pecorino Romano crust and a zesty lemon butter sauce.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (pounded to 1/2-inch thickness and halved)
- 1/2 cup all-purpose flour
- 2 large eggs (lightly beaten)
- 1 cup freshly grated Pecorino Romano cheese
- 1 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/4 cup dry white wine (like Pinot Grigio, or substitute with chicken broth)
- 1/2 cup chicken broth
- 3 tbsp fresh lemon juice
- 4 tbsp cold unsalted butter (cubed)
- 2 tbsp fresh parsley (chopped)
Instructions
- Pound chicken breasts to an even 1/2-inch thickness and cut each in half. Season both sides with salt and pepper.
- Arrange three shallow dishes. In the first, mix flour and garlic powder. In the second, whisk the eggs. In the third, place the grated Romano cheese and a pinch of black pepper.
- Dredge each chicken cutlet in flour, then dip in the egg wash, and finally press firmly into the Romano cheese to coat completely.
- Heat olive oil and 2 tbsp of butter in a large skillet over medium-high heat. Cook the chicken in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack.
- Pour off excess fat from the skillet. Over medium heat, deglaze with white wine, scraping up browned bits. Simmer until reduced by half.
- Add chicken broth and lemon juice, bring to a simmer. Turn off the heat and whisk in the cold butter cubes until the sauce is creamy. Stir in the chopped parsley.
- Serve the chicken immediately, spooning the warm lemon butter sauce over the top.
Notes
For a diabetes-friendly version, use sugar-free alternatives to sweeten dishes and avoid ingredients that can elevate sugar levels.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Pan-frying and Sauce Reduction
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg