Description
Spring Lemon-Parmesan Chicken Cutlets Description These Spring Lemon-Parmesan Chicken Cutlets are crisp, juicy, and bursting with fresh citrus and herby flavors—perfect for a light springtime dinner. Thin chicken cutlets are coated in a lemony, Parmesan breadcrumb mixture and pan-fried until golden, then topped with a squeeze of fresh lemon for a bright, tangy finish.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts (sliced horizontally into cutlets)
- 1/2 cup all-purpose flour
- 1 large egg
- 1 tablespoon lemon juice
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon garlic powder
- 1 lemon (zest and wedges for serving)
- Salt and black pepper, to taste
- 3 tablespoons olive oil
- Chopped fresh parsley, for garnish
Instructions
- Place chicken cutlets between two sheets of parchment and pound to even ¼-inch thickness. Season with salt and pepper.
- Set up a breading station:
- Place flour in the first shallow dish.
- In the second dish, whisk egg with 1 tablespoon lemon juice.
- In the third dish, mix panko, Parmesan, Italian herbs, garlic powder, and lemon zest.
- Dredge each cutlet in flour, then dip in the egg mixture, then coat thoroughly with the breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side, or until golden and cooked through.
- Remove chicken to a plate, squeeze fresh lemon over the top, and garnish with chopped parsley.
- Serve with extra lemon wedges.
Notes
- For extra crispiness, add a touch more oil when flipping the cutlets.
- Try adding a handful of arugula on the side for a peppery, fresh salad.
- You can use chicken tenders for smaller bites.
Nutrition
- Calories: 320
- Sugar: 1g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
