Name: Lemon Pecorino Crusted Chicken (Crispy, Zesty & Irresistible)
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); Salt & black pepper to taste; ½ cup all-purpose flour (or almond flour for low-carb); 2 large eggs, beaten; 1 cup panko breadcrumbs (or crushed pork rinds for keto); ½ cup grated Pecorino Romano cheese; Zest of 1 lemon; 1 tbsp fresh thyme or parsley, finely chopped; 2 tbsp olive oil or butter; Optional: lemon wedges & extra Pecorino for serving

Ingredients

Scale

4 boneless, skinless chicken breasts (about 6 oz each)
Salt & black pepper to taste
½ cup all-purpose flour (or almond flour for low-carb)
2 large eggs, beaten
1 cup panko breadcrumbs (or crushed pork rinds for keto)
½ cup grated Pecorino Romano cheese
Zest of 1 lemon
1 tbsp fresh thyme or parsley, finely chopped
2 tbsp olive oil or butter
Optional: lemon wedges & extra Pecorino for serving

Instructions

Prep chicken: Pound chicken to even ½” thickness. Season with salt and pepper.
Set up breading station:
- Bowl 1: flour
- Bowl 2: beaten eggs
- Bowl 3: mix panko, Pecorino, lemon zest, and herbs
Bread chicken: Dredge each breast in flour → egg → crumb mixture, pressing to adhere.
Cook: Heat oil in a large skillet over medium heat. Cook chicken 5–6 minutes per side until golden and internal temp reaches 165°F (74°C).
Rest 5 minutes before serving. Squeeze with fresh lemon and sprinkle with extra Pecorino if desired.

💡 Pro Tips:
– For extra crispiness, bake at 400°F (200°C) for 15–18 min after searing.
– Swap Pecorino for Parmesan if preferred (Pecorino is sharper and saltier).
– Serve with roasted asparagus, arugula salad, or lemony orzo.

Prep Time & Nutrition (per serving):