Description
A delightful twist on classic fried chicken, infused with zesty lemon flavor and nutty Pecorino cheese, featuring a crispy breadcrumb crust.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko)
- ½ cup grated Pecorino cheese
- Zest of 1 large lemon
- Juice of 1 large lemon
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- Fresh parsley, chopped (for garnish)
- Olive oil (for frying)
Instructions
- Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness, approximately ½ inch, with a meat mallet.
- Set up the breading station: In one shallow dish, place the flour. In the second dish, whisk together the eggs. In the third dish, combine breadcrumbs, grated Pecorino cheese, lemon zest, salt, black pepper, paprika, and oregano.
- Dredge each chicken breast in flour, shaking off the excess.
- Dip into the egg wash, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Heat a generous amount of olive oil in a large skillet over medium-high heat.
- When the oil is hot, place the coated chicken breasts in the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Transfer the chicken to a plate and drizzle with lemon juice. Allow the chicken to rest for 5 minutes before slicing.
- Sprinkle with freshly chopped parsley before serving.
Notes
Allow the chicken to rest before slicing for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 300mg