Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated pecorino cheese
- 1 cup panko breadcrumbs
- 1 teaspoon lemon zest (freshly grated)
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by pounding the chicken breasts to an even thickness of about 1/2 inch, then season generously with salt, pepper, and Italian herbs.
- Mix grated pecorino cheese, panko breadcrumbs, and lemon zest in a shallow dish to create a flavorful crispy coating.
- Dip each chicken breast in olive oil, then coat thoroughly with the pecorino breadcrumb mixture, pressing gently to adhere evenly.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. During the last minute, squeeze fresh lemon juice over the chicken to add a burst of citrus flavor.
- Remove the chicken from the skillet and let it rest for a few minutes. Garnish with chopped parsley and serve with your favorite sides.
Notes
- For a gluten-free version, replace panko breadcrumbs with crushed gluten-free cornflakes or almond flour.
- Ensure the chicken is pounded evenly for uniform cooking.
- Adjust seasonings to taste, adding extra lemon zest or herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
- Diet: Any
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 Kcal
- Sugar: 1g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 125mg