Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 large egg, beaten
  • 1/2 cup (50g) all-purpose flour, seasoned with salt and pepper
  • 1 cup (100g) Pecorino Romano cheese, finely grated
  • 1/4 cup (25g) panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest (from 1-2 lemons)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) chicken broth/stock
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons lemon juice (from 1 lemon), plus more to taste
  • 1 tablespoon finely chopped fresh parsley, for garnish
  • Salt and pepper to taste

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch). Season with salt, pepper, and garlic powder.
  2. Set up three shallow dishes: one with seasoned flour, one with beaten egg, and one with Pecorino cheese, panko, olive oil and lemon zest.
  3. Dredge each chicken breast in flour, then dip in the egg, and finally coat thoroughly with the Pecorino cheese and panko mixture, pressing gently to adhere.
  4. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
  5. Remove chicken from the skillet and set aside. Add butter to the skillet and melt over medium heat. Sauté garlic until fragrant (about 30 seconds).
  6. Pour in white wine and scrape up any browned bits from the bottom of the skillet. Reduce by half.
  7. Add chicken broth/stock and bring to a simmer. Reduce slightly. Stir in heavy cream and lemon juice. Season with salt and pepper to taste.
  8. Return the chicken to the skillet and spoon the sauce over it. Simmer for a minute or two to heat through. Garnish with fresh parsley and serve immediately.