Zesty Lemon Pecorino Crispy Chicken Recipe

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Golden, crispy, and bursting with bright citrus, this Zesty Lemon Pecorino Crispy Chicken is a game-changer for dinner. Imagine tender chicken cutlets coated in a crisp pecorino crust, resting in a lemony garlic butter sauce that practically begs to be soaked up with crusty bread or spooned over pasta. It strikes the perfect balance of comfort and zing—a meal that feels both indulgent and refreshing.

Whether you’re planning a cozy family meal or looking to impress with minimal fuss, this chicken delivers. The sharp saltiness of Pecorino Romano cheese is the secret twist that elevates this dish, giving the crust an irresistible savory edge. Pair that with the brightness of fresh lemon juice and a touch of parsley, and you’ve got a weeknight wonder that eats like a weekend feast.

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What Kind of Chicken Should I Use for Crispy Cutlets?

Thin-sliced boneless skinless chicken breasts or chicken cutlets work best for this recipe. They cook quickly and evenly, allowing that cheesy breadcrumb crust to become beautifully golden without drying out the chicken. If you only have regular chicken breasts, you can butterfly and pound them thin for the same effect.

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Ingredients for the Zesty Lemon Pecorino Crispy Chicken

Chicken Cutlets: The base of this dish. Thin, tender pieces that fry up fast and juicy.

Pecorino Romano Cheese: Sharp and salty, this cheese adds a big flavor punch to the crispy coating.

Breadcrumbs (preferably panko): For crunch and texture in every bite.

Eggs: Used to help bind the breadcrumb and cheese coating to the chicken.

Garlic: Adds aromatic depth to the lemon butter sauce.

Lemon Juice + Zest: Brightens and balances the richness of the cheese and butter.

Butter: The base of the sauce—silky, rich, and full of flavor.

Olive Oil: Helps achieve an even, golden sear on the chicken.

Parsley: Fresh and herby, it finishes the dish with a hint of green and flavor lift.

Salt & Pepper: Essential seasoning to enhance every component.

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How To Make the Zesty Lemon Pecorino Crispy Chicken

Step 1: Prep the Chicken

If you’re not starting with pre-sliced cutlets, butterfly and pound the chicken breasts until they are about 1/2 inch thick. Pat dry and season both sides with salt and pepper.

Step 2: Create the Breading Station

Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated Pecorino Romano. Dredge each cutlet in flour, then egg, and finally press into the cheese and breadcrumb mix until well coated.

Step 3: Pan Fry to Golden Perfection

Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Once hot, add the breaded cutlets in batches if needed. Fry each side for about 3–4 minutes or until golden and cooked through. Transfer to a wire rack or paper towel-lined plate to drain.

Step 4: Make the Lemony Garlic Butter Sauce

In the same skillet, reduce heat to medium and add a bit more olive oil if needed. Sauté minced garlic until fragrant, about 30 seconds. Add fresh lemon juice, zest, and butter. Let the sauce simmer for 1–2 minutes until slightly thickened. Season with a pinch of salt and pepper.

Step 5: Serve with Style

Return the crispy chicken to the pan or plate it and spoon the warm lemon butter sauce over the top. Sprinkle with chopped fresh parsley and a few more shavings of Pecorino if you’re feeling indulgent.

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Serving and Storing Zesty Lemon Pecorino Crispy Chicken

This chicken is best served hot and crispy, right after cooking—ideally drizzled generously with that zesty lemon butter sauce. It pairs beautifully with buttery mashed potatoes, roasted vegetables, pasta, or even a simple arugula salad with a lemon vinaigrette.

For leftovers, store the chicken and sauce separately in airtight containers. Refrigerate for up to 3 days. To reheat and preserve crispiness, warm the chicken in a 375°F oven for 10–12 minutes. Reheat the sauce gently on the stovetop or microwave.

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Frequently Asked Questions

How do I keep the breading from falling off?

Make sure to pat the chicken dry and dredge it in flour before the egg and breadcrumb mix. Press the coating in firmly to help it stick. Let it rest for a few minutes before frying.

Can I bake this instead of frying?

Yes! Place the breaded cutlets on a wire rack over a baking sheet, spray with olive oil, and bake at 425°F for 18–20 minutes or until golden and cooked through.

What can I substitute for Pecorino Romano?

Parmesan is a great alternative. It’s a bit milder but still gives a wonderful cheesy crust.

Can I freeze the cooked chicken?

You can freeze the breaded and cooked chicken without sauce for up to 1 month. Reheat in the oven until crispy. The sauce is best made fresh.

Is this dish gluten-free?

Not as written, but you can use gluten-free breadcrumbs and flour for a GF-friendly version.

Can I use chicken thighs?

Boneless, skinless thighs can work, but they’ll need a bit more cook time and may not get as evenly crispy.

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Want More Chicken Dinner Ideas?

If this Zesty Lemon Pecorino Crispy Chicken recipe hit the spot, you’re in for a treat with these other savory chicken favorites:

• Buttermilk Oven Fried Chicken for a crispy classic that never fails.
• Texas Roadhouse Butter Chicken Skillet when you want skillet comfort food with flair.
• Chicken Crescent Roll Casserole for a cheesy, flaky, crowd-pleasing bake.
• Sweet Garlic Chicken in the Crockpot if you love set-it-and-forget-it simplicity.
• Easy 3-Ingredient Italian Chicken for those weeknights when time is tight.

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I love seeing how you bring these dishes to life in your own kitchen. Drop your tips and twists in the comments. Let’s inspire each other!

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