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–+ servings
Lemon chicken cutlets on a platter with lemon slices.

Crispy Lemon Chicken Cutlets Recipe (Lemon Panko Chicken)

Allie Hagerty
Try these irresistible Lemon Chicken Cutlets with a zesty lemon twist. A crispy, golden exterior meets a fresh, citrusy kick in this easy recipe.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 4 servings

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.

Notes

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.
Tried this recipe?Let us know how it was!