Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated pecorino cheese
- 1 cup panko breadcrumbs
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow dish, combine pecorino cheese, panko breadcrumbs, lemon zest, thyme, salt, and pepper.
- In another dish, beat the eggs. Place flour in a third dish.
- Pat chicken breasts dry and season with salt and pepper. Dredge each piece first in flour, then in beaten eggs, and finally in the pecorino breadcrumb mixture, pressing to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Add coated chicken breasts and cook until golden brown, about 3-4 minutes per side.
- Transfer chicken to the prepared baking sheet and bake for 15-20 minutes, until cooked through and crispy.
- Mix lemon juice with a little salt and pepper, then drizzle over cooked chicken before serving.
Notes
- You can serve this dish with a side of roasted vegetables or a fresh salad for a complete meal.
- For extra flavor, add chopped fresh parsley or basil before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Italian-American
- Diet: Gluten-Free (use gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 125mg