Crispy Lemon Pecorino Chicken That's Better Than Takeout
Discover the irresistible Lemon Pecorino Crispy Chicken recipe that delivers comfort and flavor in just 28 minutes!
Equipment
- skillet
- Shallow Dishes
- Meat thermometer
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- to taste salt
- to taste black pepper
For the Breading
- 1 cup all-purpose flour
- 2 large eggs whisked
- 1 cup Panko breadcrumbs
For the Flavoring
- 1 cup Pecorino cheese grated
- zest of 1 large lemon lemon zest
- 2 tablespoons lemon juice freshly squeezed
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
For Cooking
- 1/2 cup olive oil for frying
For Garnish
- 1/4 cup parsley chopped
Instructions
Preparation Steps
- Gently pound chicken breasts between plastic wrap until they reach an even thickness of about ½ inch.
- Arrange three shallow dishes in a row: pour flour in the first, whisk eggs in the second, and mix breadcrumbs, Pecorino, lemon zest, salt, pepper, paprika, and oregano in the third.
- Dredge each chicken breast thoroughly in the flour, then dip in the whisked eggs, and finally coat in the breadcrumb mixture to ensure an even, delicious covering.
- In a large skillet, heat olive oil over medium-high heat. Ensure there's enough oil to cover the bottom, allowing for an even fry.
- Carefully add the coated chicken to the hot oil, frying for about 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
- Once cooked, drizzle freshly squeezed lemon juice evenly over the crispy chicken.
- Allow the chicken to rest for about 5 minutes on a plate before slicing.
- Finally, sprinkle freshly chopped parsley over the chicken to add a touch of color and freshness just before serving.
Notes
For an extra zesty kick, serve with additional lemon wedges.