Ingredients:
For the Chicken:
8 (2-ounce) chicken tenderloins
½ cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Zest from 1 lemon
¼ cup grated Pecorino Romano cheese
¼ cup extra virgin olive oil
2 tablespoons butter
For the Sauce:
1 tablespoon extra virgin olive oil
1 tablespoon all-purpose flour
1 tablespoon minced garlic
¼ cup milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter
Instructions:
Prepare the Chicken:
Preheat oven to 375°F (190°C).
Set up three shallow bowls for flour, beaten eggs, and a mixture of panko, lemon zest, and Pecorino Romano.
Coat each tenderloin in flour, dip in eggs, and c