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Golden brown crispy chicken cutlets garnished with fresh parsley and lemon wedges on a white plate.
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Zesty Lemon Pecorino Crispy Chicken

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 4 skinless , boneless chicken breasts (pounded to 1/2-inch thickness)
  • 1 cup Panko breadcrumbs
  • 1/2 cup finely grated Pecorino Romano cheese
  • 2 tablespoons lemon zest
  • 1/2 cup all -purpose flour
  • 2 large eggs , beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 cup olive oil or neutral frying oil
  • Lemon wedges for serving
  • 2 tablespoons chopped fresh parsley

Instructions

  • Pat the chicken breasts dry and season both sides with salt and pepper.
  • Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, Pecorino Romano, and lemon zest in the third.
  • Dredge each chicken breast in flour, shaking off excess, then dip into the egg wash to coat completely.
  • Press the chicken into the breadcrumb mixture, ensuring an even and firm coating on both sides.
  • Heat oil in a large skillet over medium-high heat until shimmering.
  • Add chicken to the skillet in batches, frying for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
  • Transfer chicken to a wire rack or paper-towel-lined plate to drain.
  • Garnish with fresh parsley and serve immediately with lemon wedges.