Instructions:
Prep the Chicken: Pound chicken breasts to even thickness. Season both sides with salt and pepper.
Bread the Chicken: Dredge each chicken breast in flour, then dip into beaten eggs, then coat in a mixture of panko, Pecorino, and lemon zest.
Cook the Chicken: Heat olive oil and butter in a skillet over medium heat. Cook chicken 4–5 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate.
Make the Sauce: In the same pan, melt butter and sauté garlic for 1 minute. Stir in cream, chicken broth, lemon juice, Pecorino, and lemon zest. Simmer for 4–5 minutes until slightly thickened. Season with salt and pepper to taste.
Serve: Plate the chicken and drizzle with creamy lemon sauce. Garnish with fresh parsley and additional Pecorino if desired.
Prep Time: 15 minutes | Cook Time: 20 minutes
Total Time: 35 minutes | Servings: 4 | Kcal: 550 per serving
