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When it comes to comfort food, few dishes can rival the allure of crispy chicken cutlets. Their golden-brown exterior and tender, juicy interior make them a universal favorite, appealing to both children and adults alike. The satisfying crunch followed by a burst of flavor makes chicken cutlets a versatile dish that can be served in a variety of ways—whether on a bed of salad, nestled in a sandwich, or alongside a hearty helping of mashed potatoes.

Crispy Lemon Chicken Cutlets

Discover the enticing flavors of Crispy Lemon Chicken Cutlets with this easy recipe! These golden-brown cutlets feature a crunchy panko crust paired with zesty lemon and savory Parmesan cheese, making them a hit for any dinner table. Perfect for busy weeknights, this dish is quick to prepare and offers endless serving possibilities, from salads to sandwiches. Elevate your cooking with this mouthwatering recipe that combines vibrant ingredients for a delicious twist on a classic favorite.
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Ingredients
  

2 large chicken breasts, sliced into even 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 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

Salt and black pepper, to taste

Oil for frying (vegetable or olive oil)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Begin by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of approximately 1/2 inch. This ensures even cooking. Once pounded, season both sides with salt and black pepper to enhance flavor.

    Set Up Breading Stations: Create a three-part breading station to make the coating process easier. In the first shallow bowl, add the all-purpose flour along with a pinch of salt and pepper. In the second bowl, whisk together the eggs and freshly squeezed lemon juice until well combined. In the third bowl, combine the panko breadcrumbs, grated Parmesan, lemon zest, garlic powder, onion powder, and dried oregano for a flavorful crunch.

      Bread the Chicken: Take each chicken cutlet and first dredge it in the flour mixture, shaking off any excess. Next, dip the cutlet in the egg mixture, allowing any excess to drip back into the bowl. Lastly, press the cutlet into the panko mixture, ensuring it is thoroughly coated. Repeat this process with all cutlets.

        Heat the Oil: In a large skillet, pour in enough oil to cover the bottom with about 1/4 inch. Heat the oil over medium-high heat. To test if the oil is hot enough, drop in a few breadcrumbs; they should sizzle immediately upon contact.

          Fry the Cutlets: Once the oil is hot, carefully add the breaded cutlets into the pan in batches, making sure not to overcrowd the skillet. Fry each cutlet for approximately 3-4 minutes on each side, or until they become golden brown and crispy. After frying, transfer the cooked cutlets to a plate lined with paper towels to absorb excess oil.

            Garnish and Serve: Once all the cutlets are fried and drained, sprinkle them generously with freshly chopped parsley for a pop of color and flavor. Serve the crispy cutlets hot, accompanied by extra lemon wedges on the side for a refreshing squeeze of citrus.

              Prep Time, Total Time, Servings:

                Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4