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Lemon Pecorino Chicken Cutlets

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Juicy chicken cutlets coated in flour, fried to golden perfection, and served with a creamy lemon-pecorino sauce. Perfect for busy weeknights or impressing guests!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 470
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken Cutlets
  • 2 large chicken breasts, halved and pounded thin
  • 1/2 cup flour for dredging
  • 2 large eggs, beaten for breading
  • Salt to taste
  • Pepper to taste
  • Olive oil for frying
For the Cream Sauce
  • 1 cup heavy cream
  • 1/2 cup grated pecorino cheese can substitute with parmesan
  • 2 tablespoons lemon juice

Method
 

Preparation
  1. Set up your breading station by placing seasoned flour in one dish and beaten eggs in another. Prepare a plate for the breaded chicken.
  2. Take each chicken breast, coat it in flour, and then dip it into the beaten eggs. Allow any excess egg to drip off.
Cooking
  1. Heat olive oil in a skillet over medium-high heat. Fry the chicken cutlets for about 3-4 minutes on each side until golden brown and cooked through.
  2. In a separate saucepan, combine heavy cream, grated pecorino, lemon juice, salt, and pepper. Heat gently over medium heat, stirring until the cheese is melted and the sauce is smooth.
Serving
  1. Plate your crispy chicken cutlets and generously drizzle the lemon-pecorino cream sauce over them. Enjoy!

Nutrition

Serving: 1gCalories: 470kcalCarbohydrates: 20gProtein: 35gFat: 30gSaturated Fat: 15gSodium: 500mgSugar: 1g

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven covered with foil to maintain crispiness. Consider flavor variations with herbs, capers, or different cheeses.
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