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Crispy Chicken Cutlets with Lemon

Close-up of golden brown Crispy Chicken Cutlets with Lemon, topped with a vibrant herb sauce and lemon wedge.
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Tender chicken cutlets coated in a crispy breadcrumb mixture and served with a bright lemon-parsley sauce.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken breasts, halved and pounded to ¼-inch thickness
  • Kosher salt and freshly ground black pepper
  • 3 large lemons
  • 2 large eggs, beaten
  • ½ cup finely chopped fresh flat-leaf parsley
  • 1¼ cups bread crumbs
  • ¼ cup all-purpose flour
  • ¼ cup finely grated Parmigiano-Reggiano
  • 2 tsp dried oregano
  • ⅓ cup extra-virgin olive oil, plus extra for frying
  • 1 garlic clove, minced

Instructions

  1. Pat the chicken dry and season generously with salt and pepper on both sides.
  2. Zest one lemon, setting aside the zest for the bread crumbs. Cut the remaining two lemons in half and squeeze their juice into a medium bowl. Add the beaten eggs to the lemon juice and whisk to combine. Add the chicken breasts and turn to coat, letting them rest.
  3. For the sauce: In another medium bowl, combine the zest and juice from the two reserved lemon halves. Stir in ¼ cup of parsley and set aside.
  4. For the bread crumbs: In a shallow dish, mix the bread crumbs, flour, grated cheese, oregano, and the remaining parsley. Add the lemon zest and press it into the mixture.
  5. Coat each chicken breast in the bread crumb mixture, pressing firmly on both sides. Arrange the coated pieces on a sheet pan.
  6. Heat ⅓ cup of olive oil in a large skillet over medium-high heat. Working in batches, add 2-3 pieces of chicken to the pan, leaving space between each piece. Fry the chicken until golden brown, turning once, about 2 minutes per side. Transfer to a serving platter and sprinkle with salt. Repeat with remaining chicken, adding more oil as needed.
  7. While the chicken fries, heat ⅓ cup of olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 1 to 2 minutes, until it sizzles but does not brown. Remove from heat and let it cool.
  8. Once all chicken is cooked, slowly pour the garlic oil into the lemon and parsley mixture. Whisk to combine, then spoon the salmoriglio sauce over the chicken just before serving.

Notes

  • For extra flavor, you can add a pinch of red pepper flakes to the bread crumb mixture.
  • Ensure the oil is hot enough before adding the chicken for a truly crispy coating.

Nutrition

Keywords: Crispy Chicken Cutlets, Lemon Chicken, Italian Chicken, Pan-Fried Chicken, Salmoriglio Sauce, Easy Chicken Recipe

Find it online: https://www.meltitclean.com/crispy-chicken-cutlets-with-lemon/