Crispy Airfryer Lemon Pecorino Chicken Cutlets 🍋

Golden, cheesy, citrusy perfection in every bite—made lighter in the air fryer!

✨ Why You’ll Love This Recipe

These cutlets are the perfect weeknight dinner—crispy on the outside, juicy on the inside, and finished with a luscious lemony Pecorino cream sauce. No deep frying needed, and they’re ready in under 30 minutes!

🛒 Ingredients

For the Chicken:

  • 2 large boneless, skinless chicken breasts (sliced lengthwise into 4 thin cutlets)
  • Salt & freshly cracked black pepper
  • 1/2 cup all-purpose flour (or almond flour for low-carb)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (or crushed pork rinds for keto)
  • 1/2 cup grated Pecorino Romano cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Olive oil spray

For the Lemon Pecorino Sauce:

  • 2 tbsp unsalted butter or olive oil
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1/3 cup finely grated Pecorino Romano
  • Zest and juice of 1 lemon
  • 1/2 tsp Dijon mustard
  • Salt and pepper to taste
  • Fresh chopped parsley (for garnish)

🍗 Directions

1. Prep the Chicken Cutlets

  • Pat chicken dry and season both sides with salt and pepper.
  • Set up a dredging station:
    1. Flour in the first bowl.
    2. Beaten eggs in the second.
    3. Mix panko, Pecorino, garlic powder, and Italian seasoning in the third.

2. Bread the Chicken

  • Dredge each cutlet in flour, shake off excess.
  • Dip in egg, then coat generously in the panko-Pecorino mix. Press to adhere.

3. Air Fry

  • Preheat air fryer to 400°F (200°C) for 3–5 minutes.
  • Lightly spray basket and cutlets with olive oil spray.
  • Air fry in a single layer for 8–10 minutes, flipping halfway, until golden and crispy and internal temp hits 165°F (74°C).

4. Make the Lemon Pecorino Sauce

  • While the chicken cooks, melt butter in a saucepan over medium heat.
  • Sauté garlic until fragrant (1 minute).
  • Stir in cream, lemon zest, juice, and Dijon.
  • Add Pecorino and stir until melted and smooth.
  • Simmer until slightly thickened (2–3 minutes). Season to taste.

5. Serve

  • Drizzle warm sauce over crispy cutlets.
  • Sprinkle with fresh parsley and serve with lemon wedges.

🧠 Pro Tips

  • Pecorino vs Parmesan: Pecorino has a sharper, saltier flavor that really elevates the sauce—don’t skip it!
  • Make it gluten-free: Use almond flour and gluten-free panko.
  • Make it keto: Use crushed pork rinds instead of panko, and almond flour instead of all-purpose.
  • Double the sauce if you’re serving with pasta or veggies—trust me, you’ll want extra!