Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup panko breadcrumbs
- 1/3 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp lemon zest
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp all-purpose flour
- 2 large eggs, beaten
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1/4 cup chopped toasted pecans (optional)
- 2 lemon wedges, for garnish
Instructions
- pound chicken breasts to 1/2-inch thickness and season lightly with salt and pepper.
- In a shallow bowl, mix panko, Pecorino, Parmesan, lemon zest, garlic powder, oregano, salt, and pepper.
- Place flour in another bowl, and beaten eggs in a third.
- Dredge each chicken piece in flour, then egg, then crumb mixture, pressing firmly to adhere.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and cooked through (internal temp 165°F).
- Remove chicken, let rest 2 minutes, then drizzle with lemon juice and sprinkle with parsley and pecans.
- Serve with lemon wedges and a side salad or roasted veggies.
Notes
- For extra crispiness, use twice-dredge method: egg-flour-egg-crumbs.
- Pecorino is salty—adjust added salt accordingly.
- Toast the pecans in a dry skillet for 3–4 minutes to deepen flavor.
- Gluten-free? Swap panko for gluten-free breadcrumbs and almond flour for all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Pan-fry
- Cuisine: Italian-American
- Diet: High-Protein
Nutrition
- Serving Size: 1 breast
- Calories: 380 Kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
