Crispy Lemon Chicken Cutlets

When it comes to versatile and mouthwatering dishes, few can compete with the timeless appeal of lemon chicken cutlets. This vibrant recipe boasts a perfect balance of zesty and crispy elements, making it an ideal choice for both weeknight dinners and special occasions. Imagine tender chicken breasts coated in a golden, crunchy crust infused with the bright flavors of lemon. Whether served alongside a fresh salad or nestled in a sandwich, these lemon chicken cutlets are sure to impress.

Discover the vibrant flavors of Zesty Crispy Lemon Chicken Cutlets, a dish that perfectly balances zesty freshness and crispy texture. Ideal for weeknight dinners or special occasions, this recipe features tender chicken breasts coated in a golden panko crust infused with lemon. With straightforward preparation and a few quality ingredients, even beginner cooks can create a gourmet experience. Pair these cutlets with fresh salads, rice, or roasted veggies for a complete meal that impresses every time. Enjoy the burst of flavor and crunch!

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Ingredients

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Zest of 1 large lemon

1/4 cup fresh lemon juice

1/4 cup grated Parmesan cheese

Olive oil for frying

Fresh parsley, finely chopped (for garnish)

Lemon wedges (for serving)

Instructions

Prep the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch. This helps them cook evenly.

Marinate: In a bowl, combine lemon juice, lemon zest, salt, and pepper. Add the chicken cutlets, ensuring they are well coated. Cover and let marinate in the fridge for 30 minutes for the flavors to infuse.

Set Up Breading Stations: In three separate shallow dishes, set up your breading stations:

- In the first dish, add flour seasoned with garlic powder, onion powder, paprika, salt, and pepper.

- In the second dish, whisk the eggs until well beaten.

- In the third dish, mix panko breadcrumbs with grated Parmesan cheese.

Bread the Chicken: Remove each chicken cutlet from the marinade, shaking off any excess liquid. First, dredge each piece in the seasoned flour, making sure to coat it evenly. Next, dip it into the beaten eggs, then finally coat it in the panko breadcrumb mixture, pressing lightly to ensure it sticks.

Fry the Cutlets: In a large skillet, heat enough olive oil over medium heat to cover the bottom of the pan (about 1/4 inch deep). Once the oil is hot, carefully place the breaded cutlets in the pan in batches, being sure not to overcrowd it. Fry for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to avoid burning.

Drain and Serve: Once cooked, transfer the cutlets to a paper towel-lined plate to drain excess oil. Garnish with chopped parsley and serve hot with lemon wedges on the side for additional zest.

Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings