Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated pecorino cheese
- 2 lemons (juice and zest)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or basil)
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt and pepper.
- Set up dredging stations: flour, beaten eggs, and a mixture of panko and pecorino cheese.
- Dredge each chicken breast in flour, then eggs, then the breadcrumb mixture, pressing to adhere.
- Heat olive oil in a skillet over medium-high heat. Sear chicken until golden, about 2-3 minutes per side.
- Transfer to a baking sheet and bake for 15-20 minutes until cooked through.
- While baking, whisk lemon juice and zest. Drizzle over cooked chicken before serving and garnish with fresh herbs.
Notes
- Use panko breadcrumbs for maximum crispiness.
- Adjust lemon juice to taste for a more or less tangy flavor.
- Serve with a side salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake, Pan-fry
- Cuisine: Italian-inspired
- Diet: Gluten-Free option: use gluten-free breadcrumbs
Nutrition
- Serving Size: 1 piece
- Calories: 350 kcal Kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg