Lemon Chicken Cutlets
Working on a sheet of wax paper means almost no cleanup. Be sure to zest the lemon first before juicing and it’s good to have 2 lemons: one for the zest and juice, another to cut into wedges for serving. - Jenny Jones
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 20 minutes
Makes: 4 servings
Ingredients:
- 2 skinless, boneless chicken breasts (about 1 pound total)
- 1/2 cup flour
- 1/2 teaspoon salt + pepper to taste
- 2/3 cup plain bread crumbs
- 1 Tablespoon fresh lemon zest
- 3 Tablespoons chopped parsley
- 1 egg
- 2 teaspoons fresh lemon juice (1/2 a lemon)
- 2-3 teaspoons olive oil, divided
Instructions:
- Cut each chicken breast into 2 or 3 pieces. Place pieces between plastic and pound to 1/2-inch thickness.
- On wax paper, combine flour, salt & pepper in one pile and crumbs, lemon zest & parsley in another pile. Beat egg and lemon juice in a small bowl.
- Dip each piece of chicken in flour, followed by egg, then crumbs. Set each piece aside on the wax paper or a plate.
- In a large fry pan, heat 1 teaspoon of oil over medium-high heat. Cook chicken 2 1/2 - 3 minutes per side, adding remaining oil as needed. Cook in batches to prevent crowding.
- Serve with lemon wedges or squeeze lemon juice onto cutlets just before serving.
Notes: For more on this recipe in my blog click here.
Hi Jen,this recipe sounds scrumptious
I have been making these for years, just without the lemon juice or zest. I added it in last time and and liked the flavor it gavethe cutlets.
My partner and I love this recipe. We use chicken cutlets it was delicious.
I used Panko and it turned out pretty good. This is a keeper!
This looks very good will have to put on my list , having Salmon patties tonight for the 5th time. Love so many of your recipes…Thank you Jenny
I made this for dinner tonight. My family enjoyed it. Delicious!
Thank you.
Awesome, great recipe. I am awkward in kitchen, can make a 20 minute recipe in 35 minutes but this a skill builder basic. Was really good, so thanks Jenny!!!
Do you use flat leaf or curly parsley? Thanks!
These taste so good! Tender, with great flavor. I will definitely be making these again – they’re a keeper! Thank you, Jenny, for another fantastic recipe.
The recipe looks good as is. If you make all these changes its not the same recipe. I’m going to try it as is. Thanks Jenny
Can the cutlets be baked instead of fried for a healthier alternative without losing too much flavor?
Baked doesn’t have the same flavour, and the breadcrumbs stay very dry. You may have to spray them with some oil, if you bake them….but those cooking sprays are bad too. Maybe brush them with some olive oil then bake. Alternatively, you could fry them in a very bit of oil for a minute or so then bake them until done. Just a suggestion.
a teaspoon of oil?? come on!
Hi Jenny! Do you think Panko would work well in this recipe, instead of bread crumbs?
I would not use panko. Cutlets like this need a fine crumb for coating.
For cutlets just smash ur panko crumbs make them fine as regular bread crumbs! ? I just seen that trick on a how to: perfect chicken cutlets, show.
I use cheese-it type little crackers, very finely crushed. Awesome flavor with the lemon. Kid you not. A few red pepper flakes really polished this off!
Jenny,can i use pork to replace the chicken? Will you make a video of this recipe?
I’ve tried this recipe with pork and think chicken is much better cooked this way but you can do it with pork.
Thanks Jenny 🙂 Hope to see this video soon….
I have used pork tenderloin and it tastes quite good….make sure you take the silverskin all off. Pound the tenderloin as you would with chicken after you cut them into 2″ pieces