Lemon Pecorino Crusted Chicken with Lemon Sauce
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
Directions
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Chicken: Use a meat mallet to flatten the chicken tenderloins to even thickness.
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.
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.
Sauce: In a medium saucepan, heat olive oil; sauté garlic until fragrant. Whisk in flour; gradually add milk, cream, and broth; bring to a boil; simmer until thickened, about 3-5 minutes. Remove from heat; stir in lemon juice and butter.
Serve, with the sauce drizzled over the chicken.
4 servings.