Lemon Pecorino Chicken Cutlets

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Lemon Pecorino Chicken Cutlets served on a plate with fresh herbs and lemon slices.
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Lemon Pecorino Chicken Cutlets

Lemon Pecorino Chicken Cutlets are a delicious and simple dish that brings together the bright flavor of lemon and the rich taste of Pecorino cheese. This recipe is perfect for family dinners or special occasions, making it a great addition to your cooking repertoire.

Why Make This Recipe

You should make Lemon Pecorino Chicken Cutlets because they are quick to prepare and full of flavor. The combination of creamy sauce and crispy chicken will delight your taste buds. Plus, it uses common ingredients that you probably already have in your kitchen. Whether you’re a beginner or an experienced cook, this dish will impress your guests and satisfy your cravings.

How to Make Lemon Pecorino Chicken Cutlets

Ingredients:

  • 2 large chicken breasts, halved and pounded thin
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1/2 cup heavy cream
  • 1/2 cup grated Pecorino cheese
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Olive oil for frying
  • Fresh parsley for garnish

Directions:

  1. Begin by preparing the chicken breasts. Halve and pound them thin for even cooking. Season with salt and pepper.
  2. Set up a breading station: place flour in one dish and beaten eggs in another.
  3. Dredge each chicken cutlet in flour, then dip in the beaten eggs.
  4. Heat olive oil in a skillet over medium heat. Fry the chicken cutlets until golden brown and cooked through, about 4-5 minutes per side. Remove and keep warm.
  5. In the same skillet, reduce heat and add heavy cream, lemon juice, and grated Pecorino cheese. Stir until smooth and combined.
  6. Pour the lemon-pecorino cream sauce over the chicken cutlets. Garnish with fresh parsley and serve immediately.

How to Serve Lemon Pecorino Chicken Cutlets

Serve Lemon Pecorino Chicken Cutlets with a side of pasta, rice, or a fresh salad. The creamy lemon sauce pairs well with a variety of sides, creating a balanced meal. Don’t forget to sprinkle some extra Pecorino cheese on top for added flavor!

How to Store Lemon Pecorino Chicken Cutlets

To store leftover Lemon Pecorino Chicken Cutlets, place them in an airtight container in the refrigerator. They will keep well for about 3 days. When ready to enjoy, reheat in a skillet over low heat until warmed through.

Tips to Make Lemon Pecorino Chicken Cutlets

  • Make sure to pound the chicken thinly for even cooking and a tender texture.
  • Use fresh lemon juice for a brighter flavor.
  • Don’t overcrowd the skillet while frying; this ensures the chicken gets crispy.

Variation

You can add spices like garlic powder or Italian herbs to the flour for extra flavor. If you’re looking for a lighter option, you can use grilled chicken instead of frying it.

FAQs

1. Can I use another type of cheese instead of Pecorino?
Yes, you can substitute Pecorino with Parmesan or any cheese you prefer.

2. Is this recipe suitable for meal prep?
Absolutely! You can prepare the chicken cutlets in advance and store them in the fridge for later use.

3. Can I make the lemon-pecorino sauce ahead of time?
Yes, you can prepare the sauce ahead of time and refrigerate it. Just reheat it gently before serving.

Enjoy your cooking and savor the tasty Lemon Pecorino Chicken Cutlets!

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Lemon Pecorino Chicken Cutlets

  • Author: olivia
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
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Description

Delicious chicken cutlets with a creamy lemon-Pecorino sauce, perfect for family dinners or special occasions.

Ingredients

Scale
  • 2 large chicken breasts, halved and pounded thin
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1/2 cup heavy cream
  • 1/2 cup grated Pecorino cheese
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Olive oil for frying
  • Fresh parsley for garnish

Instructions

  1. Halve and pound the chicken breasts thin for even cooking. Season with salt and pepper.
  2. Set up a breading station with flour in one dish and beaten eggs in another.
  3. Dredge each chicken cutlet in flour, then dip in the beaten eggs.
  4. Heat olive oil in a skillet over medium heat. Fry the chicken cutlets until golden brown and cooked through, about 4-5 minutes per side. Remove and keep warm.
  5. In the same skillet, reduce heat and add heavy cream, lemon juice, and grated Pecorino cheese. Stir until smooth and combined.
  6. Pour the lemon-pecorino cream sauce over the chicken cutlets. Garnish with fresh parsley and serve immediately.

Notes

For a lighter option, consider using grilled chicken instead of frying. Use fresh lemon juice for the best flavor.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cutlet
  • Calories: 450
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 220mg

Keywords: chicken cutlets, lemon, Pecorino cheese, quick dinner, Italian recipe

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