Zesty Lemon Pecorino Crispy Chicken 🍋🧀🍗

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup grated Pecorino Romano cheese
• 1/3 cup panko breadcrumbs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Salt, to taste
• 2 tablespoons olive oil (for pan-frying or baking drizzle)
• Optional: chopped parsley and lemon wedges for garnish

Instructions:

1. Prep the Chicken:
   Pound the chicken breasts to even thickness if needed. Pat dry with paper towels, then season both sides lightly with salt and black pepper.
2. Make the Coating:
   In a shallow bowl, mix together the panko breadcrumbs, grated Pecorino Romano, lemon zest, garlic powder, oregano, and a bit more black pepper if desired.
3. Marinate (Optional but Recommended):
   Drizzle the lemon juice over the chicken breasts and let them sit for 10–15 minutes to absorb the flavor.
4. Coat the Chicken:
   Press each chicken breast firmly into the breadcrumb-cheese mixture, coating both sides. Gently press to ensure the coating sticks well.
5. Cook:
   Option 1 – Pan-Fry:
   Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the chicken breasts 5–6 minutes per side, or until golden brown and cooked through (internal temp: 74°C / 165°F). Option 2 – Bake (Healthier):
   Preheat oven to 200°C (400°F). Place the coated chicken breasts on a parchment-lined baking sheet. Drizzle lightly with olive oil. Bake for 20–25 minutes, flipping halfway, until golden and cooked through.
6. Serve:
   Let rest a few minutes, then serve hot. Garnish with fresh parsley and lemon wedges if desired.