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Remove tenderloin from each chicken breast. Cut each chicken breast into 2 slices. Pound chicken, including tenderloins, to 1/4-inch thickness. Arrange chicken in dish and cover completely with milk to soak. Cover dish and refrigerate for 30 minutes.
Preheat oven to 350° F (175° C). Lightly butter bottom and sides of oven-safe baking dish.
Mix Italian bread crumbs, 3/4 cup Pecorino Romano (reserve remaining 1/4 cup), salt & pepper, and parsley together in shallow bowl or pan.
Remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated.
Heat olive oil in a large skillet over medium heat; cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side.
Transfer chicken to prepared baking dish, reserving 1 tablespoon olive oil in the skillet. Season chicken with salt & pepper. Arrange lemon slices on each piece of chicken.
Add 1 tablespoon butter to skillet with reserved olive oil. Deglaze with white wine; bring to simmer over medium-low to medium heat. Be sure to whisk caramelized bits from the bottom of the pan into the sauce. Add chicken broth to pan and bring to simmer. Simmer 5-10 minutes, or until reduced by half. Season with salt & pepper to taste. Remove from heat and whisk in lemon juice. Pour mixture over chicken.
Bake in preheated oven until chicken reaches internal temperature of 180° F (82° C) and sauce is bubbling, 20 to 25 minutes.
Sprinkle reserved 1/4 cup Pecorino Romano on chicken and serve.