Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Instructions

1. 1
   Set up three bowls for breading: flour in the first, beaten eggs and milk in the second, and a mixture of panko, Pecorino Romano, parsley, lemon zest, garlic powder, salt, and pepper in the third.
2. 2
   Pat chicken breasts dry, then coat each one in flour, dip in egg wash, and press firmly into the panko-Pecorino mixture to ensure an even cheesy coating.
3. 3
   Heat olive oil in a large nonstick skillet over medium-high heat. Fry the breaded chicken for 3–4 minutes per side until crispy, golden, and cooked through. Set aside on a plate and keep warm.
4. 4
   Reduce skillet heat to medium and melt the butter. Add the garlic and cook for 30 seconds. Pour in chicken broth, scraping the pan's bottom, then stir in heavy cream. Simmer for 2–3 minutes to thicken.
5. 5
   Add lemon juice (plus pepper flakes, if using). Whisk sauce until it becomes creamy and fragrant. Taste and adjust salt as needed.
6. 6
   Serve chicken breast topped with creamy lemon sauce and garnish with more Pecorino, zest, and parsley.