Lemon Herb Chicken Cutlets
Juicy lemon herb chicken cutlets, crispy on the outside and tender on the inside, perfect for any meal.
Equipment
- Skillet For frying the chicken.
- Oven For baking the cutlets.
- Zipper seal bag For marinating the chicken.
- Meat Thermometer For checking the internal temperature.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts about 10–12 ounces each
- 2 pieces lemons zest and juice
- 1 tablespoon garlic minced very fine
- 0.5 cup extra virgin olive oil
- 1 teaspoon dry oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
- 0.25 cup fresh parsley finely chopped
- 1 cup all-purpose flour
- 2 pieces eggs
- 1 tablespoon water
- 1.5 cups panko breadcrumbs
- 0.5 cup Parmesan cheese grated
- 3 tablespoons butter for frying
- 3 tablespoons extra virgin olive oil for frying
- 3 tablespoons butter melted, for brushing
Instructions
- Butterfly each chicken breast and cut into four pieces. Place in a zipper seal bag.
- Whisk together lemon zest, garlic, olive oil, oregano, salt, and pepper. Pour half into the bag with chicken and marinate for 1 hour.
- Mix remaining marinade with lemon juice and parsley for the sauce. Set aside.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Set up breading station with flour, eggs, and panko mixture. Coarse the panko if desired.
- Discard marinade from chicken, then coat each piece in flour, egg, and panko, shaking off excess.
- Heat butter and olive oil in a skillet. Brown two cutlets on each side, then transfer to baking sheet.
- Repeat frying with remaining cutlets and brush with melted butter before baking.
- Bake cutlets in oven for 5 to 10 minutes until internal temperature reaches 155°F (68°C).
- Serve cutlets with Salmoriglio Sauce and lemon wedges for added flavor.
Notes
For a twist, try adding different herbs like thyme or basil to the marinade. Serve with roasted vegetables or a fresh salad for a complete meal.