Go Back
Crispy chicken cutlets have an undeniable charm that can transform any meal into a delightful experience. Their golden-brown exterior, combined with tender, juicy chicken on the inside, makes them a favorite among families and food enthusiasts alike. The allure of crispy chicken lies not only in its texture but also in the tantalizing flavors that can be infused into every bite. One standout among chicken cutlet recipes is the Crispy Lemon Chicken Cutlet, which brings a refreshing zesty twist to the classic dish. With the bright notes of lemon, the savory crunch of panko, and the rich depth of seasonings, this recipe promises an unforgettable culinary experience.

Crispy Lemon Chicken Cutlets

Discover the zesty delight of Crispy Lemon Chicken Cutlets with this easy recipe that transforms a classic dish into a flavorful experience. Each cutlet boasts a golden-brown crunch and succulent chicken, enhanced by bright lemon zest and savory Parmesan. Perfect for family dinners or special occasions, this dish combines the satisfying textures of crispy panko breadcrumbs with juicy meat. Elevate your meal with fresh sides and enjoy the vibrant flavors that will impress everyone at the table.
Print Recipe Pin Recipe

Ingredients
  

2 large chicken breasts, thinly sliced into cutlets

1 cup all-purpose flour

2 large eggs

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

Zest of 1 lemon

Juice of 1 lemon

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

Salt and pepper, to taste

Oil for frying (vegetable or olive oil)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Start by gently pounding the chicken breasts between two pieces of plastic wrap to an even thickness of about 1/2 inch. Season both sides with salt and pepper.

    Set Up Dipping Stations: In three separate shallow bowls, set up a breading station. In the first bowl, place the flour seasoned with a pinch of salt and pepper. In the second bowl, whisk together the eggs and lemon juice. In the third bowl, mix the panko breadcrumbs, grated Parmesan cheese, lemon zest, garlic powder, onion powder, and dried oregano.

      Bread the Chicken: Dredge each cutlet first in the flour, shaking off excess, then dip into the egg mixture, allowing any excess to drip off. Finally, press the cutlet into the panko mixture, ensuring it's fully coated. Repeat with all cutlets.

        Heat the Oil: In a large skillet, add enough oil to cover the bottom (about 1/4 inch) and heat over medium-high. To check if the oil is ready, drop in a few breadcrumbs; they should sizzle immediately.

          Fry the Cutlets: After the oil is hot, carefully add the breaded cutlets in batches, avoiding overcrowding the pan. Cook for about 3-4 minutes on each side or until golden brown and crispy. Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.

            Garnish and Serve: Once all the cutlets are fried, sprinkle with fresh parsley. Serve hot with additional lemon wedges on the side for a zesty kick.

              Prep Time, Total Time, Servings:

                20 minutes | 30 minutes | Serves 4