Lemon Pecorino Chicken Delight A flavorful twist on classic chicken tenderloins, this dish features a crispy panko coating enhanced with lemon zest and Pecorino Romano cheese, all topped with a creamy lemon sauce. Ingredients: For the Chicken: 8 (2-ounce) chicken tenderloins 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup panko breadcrumbs Zest of 1 lemon 1/4 cup grated Pecorino Romano cheese 1/4 cup extra virgin olive oil 2 tablespoons butter For the Sauce: 1 tablespoon extra virgin olive oil 1 tablespoon all-purpose flour 1 tablespoon minced garlic 1/4 cup milk 3/4 cup heavy cream 1/4 cup chicken broth 2 tablespoons lemon juice 1 tablespoon butter Directions: For the Chicken: Prep the Tenderloins: Gently flatten the chicken tenderloins using a meat mallet to an even thickness for uniform cooking. Set Up Breading Station: Prepare three bowls: one with flour, one with beaten eggs, and another with a mix of panko breadcrumbs, lemon zest, and Pecorino Romano cheese. Dredge the Chicken: Coat each tenderloin in flour, dip into the beaten eggs, and then finish in the breadcrumb mixture. Cook the Chicken: Heat olive oil and butter in a large nonstick skillet over medium heat. Add the chicken and cook for 3-5 minutes on each side until golden brown and fully cooked. Drain on paper towels and cook in batches if necessary. For the Sauce: Sautรฉ the Garlic: Heat olive oil in a medium saucepan over medium heat. Add the minced garlic and sautรฉ until fragrant. Make the Sauce Base: Whisk in flour and cook briefly, then slowly pour in the milk, heavy cream, and chicken broth. Increase the heat to medium-high and bring to a boil, stirring until the sauce thickens (about 3-5 minutes). Finish the Sauce: Remove from heat and stir in lemon juice and butter until the sauce is smooth. Serve: Drizzle the creamy lemon sauce over the chicken tenderloins before serving. Enjoy this light and delicious dish with your favorite sides!
