Description
Crispy Chicken gets a bright, Italian-style makeover with zesty lemon and salty Pecorino for a fast, weeknight winner.
A quick, crunchy chicken recipe: tenderloins coated in a lemon-pepper panko-Pecorino crust, pan-fried until golden, and finished with a silky lemon-garlic cream sauce. Ready in about 30 minutes and perfect with a simple salad or pasta.
Ingredients
Scale
For the chicken
- 1 lb (about 450 g) chicken tenderloins — pounded to even thickness
- ½ cup all-purpose flour (swap gluten-free flour if needed)
- 2 large eggs, beaten (or flax eggs for egg-free)
For the crust
- 1 cup panko breadcrumbs (regular crumbs work too)
- 1 tbsp lemon zest (use fresh for best zip)
- ½ cup finely grated Pecorino Romano (Parmesan ok as a substitute)
For frying
- ¼ cup extra-virgin olive oil (or avocado oil)
- 2 tbsp butter (use vegan butter to keep it dairy-free)
For the lemon-cream sauce
- 2 cloves garlic, minced
- ½ cup milk (whole or 2%)
- ½ cup heavy cream (half-and-half works)
- ½ cup chicken broth (or vegetable broth)
- 2 tbsp fresh lemon juice
- Salt and black pepper to taste
Instructions
- Tenderize & season. Pat the tenders dry and gently pound any thick spots so all pieces are uniform. Season with salt and pepper.
- Prep your station. Bowl 1 = flour. Bowl 2 = beaten eggs. Bowl 3 = panko + lemon zest + grated Pecorino.
- Bread the chicken. Flour → egg → press into the panko mixture until each piece is well coated. Press the crumbs on so they stick.
- Heat the pan. Warm oil and butter over medium heat until shimmering. Don’t let it smoke.
- Pan-fry. Cook the tenders 3–5 minutes per side until deep golden and the internal temperature reads 165°F (74°C). Work in batches — don’t crowd the pan or the crust will steam instead of crisp. Transfer finished pieces to a wire rack.
- Make the sauce. In a medium saucepan, sauté garlic in a splash of oil until fragrant (about 30 seconds). Whisk in milk, cream, and broth, bring to a gentle simmer and cook until slightly thickened (3–5 minutes). Remove from heat and stir in lemon juice, then season to taste.
- Finish. Spoon the warm lemon-cream sauce over the crispy chicken or serve it on the side for dipping. Garnish with extra lemon zest or chopped parsley if desired.
Bold tip: Rest the cooked chicken 2–3 minutes on a wire rack so it stays juicy and the crust stays crunchy.
Notes
- Serving ideas
- Serve with lemon orzo, sautéed greens, garlic green beans, or a crisp Caesar. For extra comfort, pile sliced chicken over buttered pasta and spoon sauce over top.
- Make-ahead & storage
- Prep: Coat chicken up to 24 hours ahead; refrigerate on a tray covered lightly with plastic.
- Refrigerate: Keep cooked chicken in an airtight container up to 3 days (store sauce separately).
- Freeze: Flash-freeze cooked, cooled pieces on a baking sheet, then move to a freezer bag for up to 2 months.
- Reheat: Rewarm in a 350°F oven on a wire rack for 8–12 minutes to revive crispiness. Reheat sauce gently on the stove, thinning with a splash of milk if it’s too thick.
- FYI: For best crunch when reheating, avoid the microwave.
- Variations to try
- Add red-pepper flakes to the panko for heat.
- Swap Pecorino for Asiago or Parmesan for a different savory note.
- Make it nutty: pulse toasted almonds into the panko for extra texture.
- Vegetarian swap: bread and fry thick eggplant or zucchini slices the same way.
- Troubleshooting
- Soggy crust? You likely overcrowded the pan or the oil was too cool. Fry in batches and keep oil hot.
- Crumbs falling off? Press the coating firmly into the chicken and let it rest briefly before frying.
- Burnt outside, raw inside? Pieces are too thick — pound them thinner or finish in a 375°F oven.
Nutrition
- Serving Size: 1serving
- Calories: 450kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg