🍋 Lemon Pecorino Chicken Cutlets
These Lemon Pecorino Chicken Cutlets are dinner in 30 minutes. Thin cutlets get a golden crust, then a lemon-pecorino pan sauce. Extra-virgin olive oil does the searing. Parsley and a lemon wedge finish the plate.
I love how fast the sauce comes together in the same skillet. Keep the cream modest, and that extra lemon zest is not optional. 🌿
Jump to Recipe ↓ 🍋
Why You’ll Love These Cutlets 🌿
- 🍋 Dinner in 30 minutes
- 🔥 Deep golden crust
- 🧀 Salty pecorino sauce
- 🌿 Fresh parsley
- 🫒 Extra-virgin olive oil in the pan
- 🍽️ Bright lemon finish
- 🥗 Anti-inflammatory Mediterranean chicken
Why This Dish Fits an Anti-Inflammatory Mediterranean Plate
Chicken, extra-virgin olive oil, lemon, garlic, and a modest amount of pecorino are the pattern. The sauce uses broth plus a splash of cream — not a heavy cream pour. The breading stays thin so the cutlet stays the star.
A hot skillet is what gives you that crust from the photo. Do not walk away from the first side.
Frequently Asked Questions ❓
Can I use Parmesan instead of pecorino? 🧀
Yes. Pecorino is saltier and sharper. If you swap, taste the sauce before you add more salt.
Can I skip the cream? 🥛
Use extra broth and a spoon of Greek yogurt off the heat. The photo sauce is silkier with a small splash of cream.
How do I keep the crust crisp? 🔥
Sauce the plate, not the whole pan of cutlets. Spoon it over just before serving.
Can I bake the cutlets? 🔥
Yes. 425°F for 14–16 minutes. Make the sauce on the stove while they bake.
🍋 Lemon Pecorino Chicken Cutlets
Ingredients 🛒
For the Cutlets
- 4 thin chicken cutlets
- ⅓ cup almond flour or fine breadcrumbs
- ¼ cup grated pecorino
- 1 teaspoon lemon zest
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 egg, beaten
- 2 tablespoons extra-virgin olive oil
For the Lemon Pecorino Sauce
- 1 garlic clove, minced
- ½ cup low-sodium chicken broth
- ⅓ cup heavy cream
- ¼ cup grated pecorino
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped parsley
- Lemon wedges, to serve
Instructions 👩🍳
- Mix the almond flour or breadcrumbs with pecorino, lemon zest, paprika, salt, and pepper. Dip each cutlet in egg, then the crumb mix.
- Heat the olive oil in a wide skillet over medium-high heat. Cook the cutlets 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- Lower the heat. Add the garlic for 20 seconds. Pour in the broth and scrape up the browned bits.
- Stir in the cream, pecorino, lemon juice, and zest. Simmer 1–2 minutes, until the sauce coats a spoon.
- Spoon the sauce over the cutlets. Finish with parsley and lemon wedges. Serve right away.
Nutrition
| Nutrient | Per serving (1 cutlet) |
|---|---|
| Calories | 380 |
| Protein | 35g |
| Net carbohydrates | 5g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 23g |
| Sodium | 560mg |
Estimates based on chicken cutlets, a light crumb, pecorino, olive oil, and a modest lemon cream sauce. Exact numbers vary with cutlet size.
Notes & Tips 💡
- Pound thick breasts to an even ½ inch so they cook with the crust.
- Extra-virgin olive oil is the cooking fat. Do not flood the pan.
- Take the sauce off the heat before it boils hard or the cheese can turn grainy.
- A squeeze of lemon over the plate keeps the pecorino from tasting heavy.
- This is best eaten right away while the crust is crisp and the sauce is warm.
These Lemon Pecorino Chicken Cutlets are crisp, tangy, and done in 30 minutes. A simple skillet built on olive oil, lemon, pecorino, and golden chicken. 🍋🧀
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
