Ingredients
Method
Prepare the Chicken Cutlets
- Place the pounded chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet.
- Set up a breading station: one plate with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt, black pepper, and lemon zest.
- Dredge each chicken breast in flour, dip into the beaten eggs, and then coat with the panko mixture, pressing gently to adhere.
Fry the Chicken Cutlets
- In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- Carefully add the breaded chicken cutlets to the skillet, ensuring not to overcrowd the pan.
- Cook for 4-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
Make the Lemon Pepper Sauce
- In a small bowl, whisk together lemon juice, black pepper, salt, and chopped parsley.
- Drizzle the sauce over the crispy chicken cutlets just before serving.
Serve
- Transfer the cooked chicken cutlets to a paper towel-lined plate to drain excess oil.
- Serve immediately with lemon wedges and your choice of sides.
Nutrition
Notes
For an extra kick, add a pinch of cayenne pepper to the panko breadcrumbs. These cutlets are great served with a side salad or mashed potatoes.