Crispy Lemon Chicken Cutlets Recipe (Lemon Panko Chicken)
The perfect crispy chicken cutlets with a zesty lemon twist—this is the recipe you didn’t know you needed but won’t be able to stop making! With a crunchy, golden brown exterior and a fresh, citrusy kick, these Lemon Chicken Cutlets are anything but ordinary. Whether you’re serving them for a weeknight dinner or a special occasion, this easy recipe will leave everyone craving more.
These Italian lemon chicken cutlets are seriously one of my favorite weeknight dinners! I serve them with fresh lemon slices and a caesar salad. The chicken is super crispy thanks to a mixture of traditional and panko bread crumbs. This recipe is based off my most popular recipe, panko chicken! It’s a great recipe for meal prep, too! I have a baked chicken cutlet version if you’re looking for something with a little less hands on cooking time!If you’re a fan of lemon, you’ll want to try my chicken limone, lemon caper pasta, or my lemon olive oil cake!
Ingredients
- Boneless Chicken Breasts: Opt for boneless, skinless breasts to keep things simple and easy to cook. If you want thinner cutlets, use a meat mallet to gently pound the chicken to an even thickness—this helps them cook evenly and stay juicy.
- Panko and Traditional Breadcrumbs: The panko breadcrumbs give the cutlets a light, airy crunch while the traditional breadcrumbs add a bit more density. Combine both for the perfect coating that crisps up beautifully.
- Lemon Zest: Fresh lemon zest is the key to infusing your cutlets with a vibrant citrus flavor. Use a microplane for a fine, fragrant zest evenly distributed throughout the breading.
- Parmesan Cheese: While optional, a generous sprinkle of Parmesan in the breadcrumb mixture adds a savory, umami-packed flavor that balances out the zesty lemon.
- Flaky Sea Salt: After frying, a light sprinkle of flaky sea salt will bring out all the flavors and give the cutlets that extra finishing touch.
- Oil for Frying: A neutral oil like canola, vegetable, or avocado works best for frying—ensure the oil is at medium-high heat for that crispy, golden brown exterior on our lemon chicken cutlets.
Step by Step Instructions
Prep the Chicken: Slice each chicken breast in half horizontally to create two thin cutlets. Combine the kosher salt, black pepper, garlic powder, and Italian seasoning blend and set aside. Season both sides of the chicken with salt, pepper, garlic powder, and Italian seasoning blend. Set aside.
Set Up Breading Station: In three shallow bowls:
In the first shallow dish, combine all-purpose flour with lemon zest, salt, pepper, garlic powder, and Italian seasoning blend.
In the second, beat the eggs and season with lemon juice, salt, pepper, garlic powder, and Italian seasoning blend.
In the third, combine panko breadcrumbs, traditional breadcrumbs, and Parmesan cheese (if using). Season with salt, pepper, garlic powder, and Italian seasoning blend.
Bread the Chicken: Dredge each chicken cutlet in the flour mixture, dip in the egg mixture, and coat with the breadcrumb mixture, pressing gently to ensure the crumbs adhere. Let the breaded chicken rest while you heat the oil.
Fry the Chicken: Heat oil in a large skillet over medium-high heat. Test the oil by dropping in a small piece of breadcrumb—it should sizzle immediately.
Fry the chicken 1-2 pieces at a time for 3-4 minutes on each side, until golden brown and cooked through (165°F/75°C internal temperature). Remove the cutlets and drain on paper towels.
Serve: Sprinkle the cutlets with flaky sea salt and serve warm.
Expert Tips
- Rest the Breading: Let the breaded chicken rest for a few minutes before frying. This helps the breading adhere better and results in a crispier crust.
- Oil Temperature: Maintain medium-high heat while frying to ensure a golden brown, crispy exterior without burning the breading. You can test the oil with a small piece of breadcrumb; if it sizzles immediately, it’s ready!
- Don’t Overcrowd the Pan: Fry only 1-2 cutlets at a time, giving them enough space to cook evenly and get that perfect crispy texture.
- Use a Cooling Rack: After frying, place the chicken on a wire rack over paper towels to allow excess oil to drain off and keep the crust crispy.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Crispy Lemon Chicken Cutlets Recipe (Lemon Panko Chicken)
Equipment
- large skillet
- 3 shallow bowls
- Meat mallet (optional)
- Tongs or fork
- Paper towels
- Cooling rack (optional)
- cutting board
Ingredients
- 4 chicken breasts
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning blend
- 1 1/2 cups all-purpose flour
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice added to egg mixture
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup traditional breadcrumbs
- 3 tablespoons grated Parmesan cheese optional
- Oil for frying canola, vegetable, or avocado
- Flaky sea salt for finishing
Instructions
- Slice each chicken breast in half horizontally to create two thin cutlets. Combine the kosher salt, black pepper, garlic powder, and Italian seasoning blend and set aside. Season both sides of the chicken with salt, pepper, garlic powder, and Italian seasoning blend. Set aside.
- Set Up Breading Station: In three shallow bowls: In the first shallow dish, combine all-purpose flour with lemon zest, salt, pepper, garlic powder, and Italian seasoning blend.In the second, beat the eggs and season with lemon juice, salt, pepper, garlic powder, and Italian seasoning blend.In the third, combine panko breadcrumbs, traditional breadcrumbs, and Parmesan cheese (if using). Season with salt, pepper, garlic powder, and Italian seasoning blend.
- Dredge each chicken cutlet in the flour mixture, dip in the egg mixture, and coat with the breadcrumb mixture, pressing gently to ensure the crumbs adhere. Let the breaded chicken rest while you heat the oil.
- Heat oil in a large skillet over medium-high heat. Test the oil by dropping in a small piece of breadcrumb—it should sizzle immediately.
- Fry the chicken 1-2 pieces at a time for 3-4 minutes on each side, until golden brown and cooked through (165°F/75°C internal temperature). Remove the cutlets and drain on paper towels.
- Sprinkle the cutlets with flaky sea salt and serve warm.