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LEMON PECORINO CHICKEN

CHICKEN
8 LARGE chicken tenderloins
½ cup AP flour
2 LARGE eggs
1 cup panko breadcrumbs
Zest from 1 LARGE lemon
FRESH ground sea salt and black pepper
¼ cup FRESH grated Pecorino Romano cheese
¼ cup avocado oil
2 tablespoons butter

• Flatten all the chicken tenderloins to an even thicknesses.
• Set up dredging station with flour, beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese.
• Coat each tenderloin in the flour, then in beaten eggs, and then the breadcrumb mixture.
• Heat oil and butter in a large nonstick sauté pan over medium heat.
• Sauté the tenderloins 3-5 minutes on both sides until golden and cooked through. Work in batches if necessary – do not crowd the pan.
• Drain on paper towels.

SAUCE
1 tablespoon avocado oil
1 tablespoon WONDRA flour
1 tablespoon FINELY minced garlic
¼ cup WHOLE milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter

• In a medium saucepan, heat oil over medium heat.
• Sauté minced garlic until fragrant.
• Whisk in flour.
• Gradually add milk, heavy cream and chicken broth.
• Increase heat to medium-high and bring to a SLOW boil.
• Cook 3-5 minutes until the sauce thickens.
• Remove from heat and stir in lemon juice and butter.
• Serve with FRESH pasta or mashed potatoes.
• Drizzle the sauce over the chicken before serving. I made my sauce more like a gravy (thicker, but just as tasty) this time.
  

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