Ingredients:
- 700g (1.5 lbs) chicken breasts, pounded to 1/2-inch thickness
- 100g (1 cup) Pecorino Romano cheese, finely grated
- 60g (1/2 cup) Panko breadcrumbs
- 15g (1 tbsp) lemon zest, freshly grated
- 30g (1/4 cup) all-purpose flour
- 2 large eggs, beaten with a splash of water
- 5g (1 tsp) dried oregano
- 2g sea salt
- 2g freshly cracked black pepper
- 240ml (1 cup) heavy cream
- 60ml (1/4 cup) fresh lemon juice
- 120ml (1/2 cup) low-sodium chicken stock
- 9g (3 cloves) garlic, minced
- 30g (2 tbsp) unsalted butter, chilled and cubed
- 5g (1 tsp) fresh parsley, chopped
Instructions:
- Prepare the poultry: Place chicken breasts between plastic wrap and pound to a uniform 1/2-inch thickness using a mallet. Season both sides with salt and pepper.
- Set up the breading station: Place flour in the first bowl, beaten eggs in the second, and a mixture of Pecorino Romano, Panko, lemon zest, and oregano in the third.
- Coat the chicken: Dredge each breast in flour, dip in egg wash, and press firmly into the Pecorino-breadcrumb mixture to ensure full coverage.
- Bake the chicken: Place chicken on a parchment lined baking sheet (optionally on a wire rack). Arrange chicken on the rack and bake at 400°F (200°C) for 20 minutes until the crust is golden and the internal temperature reaches 165°F.
- Prepare the sauce: In a skillet over medium heat, simmer chicken stock, garlic, and lemon juice until reduced by half. Stir in heavy cream and simmer until thickened.
- Emulsify: Remove the sauce from heat. Whisk in chilled butter cubes one at a time until the sauce is glossy and thick. Stir in fresh parsley.
- Serve: Plate the crispy chicken and drape with the creamy lemon sauce immediately.