Crispy Lemon Pecorino Chicken
Description
These crispy chicken tenderloins make for the start of an easy weeknight meal. The chicken is buttery and crispy and delicious. Serve them with your favorite side dishes.
Ingredients
Chicken:
8 (2 oz. each) chicken tenderloins
1/2 c. all-purpose flour
2 large eggs
1 c. panko breadcrumbs
zest from 1 lemon
1/4 c. grated Pecorino Romano cheese
1/4 c. extra virgin olive oil
2 T. butter
Sauce:
1 T. extra virgin olive oil
1 T. all-purpose flour
1 T. minced garlic
1/4 c. milk
3/4 c. heavy cream
1/4 c. chicken broth
2 T. lemon juice
1 T. butter
Directions
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Chicken:
Flatten the tenderloins to even thickness with a meat mallet.
Set up 3 bowls for dredging, the first with flour, the second with beaten eggs, and the last with a mixture of breadcrumbs, lemon zest, and cheese.
Coat each tenderloin first in the flour, then in the egg, and finally in the breadcrumbs.
Heat olive oil and butter in a large non-stick skillet over medium heat. Once hot, cook the chicken on both sides until golden and cooked through, about 3-5 minutes per side, working in batches as necessary. Drain on a paper towel lined plate.
Sauce:
In a medium saucepan, heat olive oil over medium heat; sauté garlic until fragrant. Whisk in flour; gradually add milk, cream, and chicken broth. Increase the heat to medium-high; bring to a boil; cook until the sauce thickens, about 3-5 minutes. Remove from heat. Stir in lemon juice and butter.
Drizzle the sauce over the chicken just before serving.
4 servings.