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.
Leave a Comment
Bernie Wojciecjowski
June 17, 2020 at 7:18 am
Hi Jen,this recipe sounds scrumptious
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Betty
August 5, 2019 at 8:14 am
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.
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Rese
May 30, 2019 at 3:49 pm
My partner and I love this recipe. We use chicken cutlets it was delicious.
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Lena
December 4, 2018 at 5:44 pm
I used Panko and it turned out pretty good. This is a keeper!
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Carol @ Canada
September 24, 2018 at 4:27 pm
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
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Christine
September 23, 2018 at 3:06 pm
I made this for dinner tonight. My family enjoyed it. Delicious!
Thank you.
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Elizabeth
September 17, 2018 at 8:53 pm
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!!!
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Sharon
December 4, 2017 at 10:28 am
Do you use flat leaf or curly parsley? Thanks!
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Gayle
March 30, 2017 at 3:36 pm
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.
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Auntie Ei
January 30, 2017 at 11:30 am
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
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Laura
January 21, 2016 at 8:15 am
Can the cutlets be baked instead of fried for a healthier alternative without losing too much flavor?
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Lori
November 20, 2016 at 7:39 am
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.
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PATRICIA
July 22, 2018 at 1:07 pm
a teaspoon of oil?? come on!
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Robin
November 1, 2015 at 11:16 am
Hi Jenny! Do you think Panko would work well in this recipe, instead of bread crumbs?
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Jenny
November 1, 2015 at 11:42 am
I would not use panko. Cutlets like this need a fine crumb for coating.
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Gorjus
July 10, 2018 at 1:36 pm
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.
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Helen
April 4, 2020 at 8:38 am
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!
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Alice Fong
May 14, 2015 at 11:18 pm
Jenny,can i use pork to replace the chicken? Will you make a video of this recipe?
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Jenny
May 15, 2015 at 11:00 am
I’ve tried this recipe with pork and think chicken is much better cooked this way but you can do it with pork.
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Alice Fong
May 15, 2015 at 5:47 pm
Thanks Jenny 🙂 Hope to see this video soon….
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Steve
February 15, 2016 at 1:51 pm
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
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