1 lb chicken tenderloins

1/2 cup grated Pecorino Romano cheese

1/4 cup breadcrumbs (preferably panko)

1 tbsp lemon zest

1 tbsp fresh lemon juice

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

1 tbsp fresh parsley, chopped (optional for garnish)

Preheat the oven to 400°F (200°C).
In a shallow bowl, mix together grated Pecorino, breadcrumbs, lemon zest, garlic powder, salt, and pepper.
Drizzle the chicken tenderloins with fresh lemon juice to coat.
Dredge the lemon-coated chicken in the Pecorino breadcrumb mixture, pressing lightly to ensure it sticks.
Heat olive oil in a large skillet over medium heat. Once the skillet is hot, sear the chicken tenderloins for 2-3 minutes per side until golden brown.
Transfer the chicken to a baking sheet and bake for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is fully cooked.
Garnish with fresh parsley and serve hot with your favorite side.

You can substitute Pecorino Romano with Parmesan cheese for a slightly milder flavor.

For a gluten-free version, use gluten-free breadcrumbs instead of regular panko.

For best results, use a meat thermometer to ensure the chicken reaches 165°F (75°C) internally.