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Zesty Lemon Pecorino Crusted Chicken

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Zesty Lemon Pecorino Crusted Chicken is a crispy, golden chicken dish packed with bold lemon zest and sharp Pecorino Romano cheese. Whether baked or pan-fried, it delivers juicy, flavorful results perfect for weeknight dinners or entertaining.

Ingredients

  • 4 boneless, skinless chicken breasts or thighs
  • ½ cup Pecorino Romano cheese, finely grated
  • ¾ cup panko breadcrumbs or regular breadcrumbs
  • Zest of 1 lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs or oregano
  • Salt and black pepper, to taste
  • 2 eggs, beaten
  • ½ cup all-purpose flour (for dredging)
  • Olive oil or neutral oil (for drizzling or frying)
  • Lemon wedges (for serving)

Instructions

  1. Preheat oven to 400°F (200°C), or heat oil in a skillet if pan-frying.
  2. Pound chicken to even thickness for even cooking.
  3. Set up a breading station with three bowls: 1) flour, 2) beaten eggs, 3) mixture of Pecorino, breadcrumbs, lemon zest, garlic powder, herbs, salt, and pepper.
  4. Dredge chicken in flour, dip in egg, then coat in breadcrumb-cheese mixture.
  5. Place on lined baking sheet or hot skillet. Drizzle lightly with oil.
  6. Bake for 20–25 minutes, flipping halfway, or pan-fry 4–5 minutes per side until golden and cooked through.
  7. Serve with lemon wedges for a bright finish.

Notes

  • Use chicken thighs for more juiciness—just adjust cook time as needed.
  • Press crumb mixture firmly for extra crispiness and use panko for best texture.
  • Swap Pecorino with Parmesan for a milder flavor.
  • Add chili flakes for heat.
  • Air fry at 375°F (190°C) for 15–18 minutes for a lighter version.
  • Store leftovers in the fridge for up to 3 days. Reheat in oven for crispiness.

Nutrition

Find it online: https://cookedbymaya.com/zesty-lemon-pecorino-crusted-chicken/