Description

Forty minutes is all you need to make this delicious dish. Serve it with mashed potatoes, rice or egg noodles and a veggie to complete the meal.

Ingredients

• Chicken:
• 8 - 2 oz. chicken tenderloins
• 1/2 c. all-purpose flour
• 2 large eggs, beaten
• 1 c. panko bread crumbs
• 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. minced garlic
• 1 T. all-purpose flour
• 1/4 c. milk
• 3/4 c. heavy cream
• 1/4 c. chicken broth
• 2 T. freshly squeezed lemon juice
• 1 T. butter

Steps

1. Chicken: Use a meat mallet to flatten the chicken tenderloins to even thickness.
2. Set up 3 dredging stations: one with flour, one with beaten eggs, and the last with a mixture of bread crumbs, lemon zest, and Pecorino cheese.
3. In a large non-stick skillet, heat olive oil and butter over medium heat. Cook the tenderloins until golden and cooked through, about 3-5 minutes per side. Drain on a paper towel lined plate.