Easy Zesty Lemon Pecorino Crispy Chicken Recipe

Introduction

This Easy Zesty Lemon Pecorino Crispy Chicken is a perfect blend of tangy lemon and savory Pecorino cheese coating a juicy chicken breast. Crispy on the outside and tender inside, it’s a quick and delicious meal that brightens any dinner table.

Ingredients

• 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

1. Step 1: Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound to an even thickness of about ½ inch.
2. Step 2: Set up a breading station with three shallow dishes: flour in the first, whisked eggs in the second, and a mix of breadcrumbs, grated Pecorino, lemon zest, salt, pepper, paprika, and oregano in the third.
3. Step 3: Dredge each chicken breast in flour, shaking off excess. Dip into the egg wash, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
4. Step 4: Heat enough olive oil to cover the bottom of a large skillet over medium-high heat.
5. Step 5: Place the coated chicken breasts in the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F or 74°C).
6. Step 6: Transfer chicken to a plate and immediately drizzle with fresh lemon juice.
7. Step 7: Let the chicken rest for 5 minutes to retain moisture and enhance flavor.
8. Step 8: Garnish with chopped fresh parsley before serving.

Tips & Variations

• Use panko breadcrumbs for extra crunch and lighter texture.
• Add a pinch of chili flakes to the breadcrumb mixture for a subtle heat.
• Swap Pecorino for Parmesan if preferred or if Pecorino is unavailable.
• Serve with a side of roasted vegetables or a fresh green salad for a complete meal.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the crust crisp, or warm in a 350°F (175°C) oven for about 10 minutes. Avoid microwaving if possible, as it can soften the coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Boneless chicken breasts work best for even cooking and easy breading. Bone-in pieces can be used but may require longer cooking time and careful handling during breading and frying.

Is lemon juice necessary in this recipe?

The lemon juice adds a fresh zesty brightness that balances the richness of the cheese and crispy coating. While optional, it greatly enhances the overall flavor.

Easy Zesty Lemon Pecorino Crispy Chicken Recipe

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★★★★★

4.7 from 115 reviews

This Easy Zesty Lemon Pecorino Crispy Chicken recipe delivers a perfect balance of crispy, cheesy crust and bright lemony flavor. Boneless, skinless chicken breasts are pounded thin, coated in a seasoned breadcrumb and Pecorino cheese mixture, then pan-fried to golden perfection and finished with a fresh lemon juice drizzle. It’s an ultimate, simple dish that is packed with flavor and perfect for weeknight dinners or special occasions.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts

Breading and Seasoning

• ½ cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (preferably panko)
• ½ cup grated Pecorino cheese
• Zest of 1 large lemon
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried oregano

Other Ingredients

• Juice of 1 large lemon
• 2 cloves garlic, minced
• Olive oil (for frying)
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Chicken: Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound them to an even thickness of about ½ inch to ensure uniform cooking.
2. Set Up Breading Station: Arrange three shallow dishes: one with flour, one with whisked eggs, and one with a mixture of breadcrumbs, grated Pecorino cheese, lemon zest, salt, black pepper, paprika, and dried oregano.
3. Coat the Chicken: Dredge each chicken breast in the flour, shaking off excess. Then dip into the egg wash, and finally coat thoroughly with the breadcrumb mixture, pressing gently so it adheres well.
4. Heat the Oil: In a large skillet, heat a generous amount of olive oil over medium-high heat until hot. The oil should cover the bottom of the pan to ensure even frying.
5. Cook the Chicken: Place the coated chicken breasts in the hot skillet. Cook for 5-6 minutes on each side until they turn golden brown and the internal temperature reaches 165°F (74°C), indicating they are fully cooked.
6. Add Lemon Juice: Transfer the cooked chicken breasts to a plate and immediately drizzle with fresh lemon juice from one large lemon to add bright, zesty flavor.
7. Rest the Chicken: Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and flavorful.
8. Garnish and Serve: Sprinkle with freshly chopped parsley to add a pop of color and a fresh herbal note before serving.

Notes

• Use panko breadcrumbs for an extra crispy texture.
• Pounding the chicken evenly ensures it cooks uniformly and stays juicy.
• If you prefer, you can swap Pecorino with Parmesan cheese.
• For a lighter version, bake instead of frying at 400°F (200°C) for 20-25 minutes, flipping halfway through.
• Always check chicken’s internal temperature to ensure it’s safely cooked.
• Adding garlic to the breadcrumb mixture can deepen the flavor if desired.

Keywords: crispy chicken, lemon chicken, pecorino chicken, panko breaded chicken, easy chicken recipe, Italian crispy chicken