This recipe is endlessly adaptable, so you can feel free to experiment. Feeling cheesy? Sprinkle some grated Parmesan into the breadcrumb mixture. Want to heat things up? Add some red pepper flakes. And for a Italian spin, shake some oregano into the mix. And if you have any leftovers, enjoy them for tomorrow’s lunch by using them to make  crispy chicken cutlet paninis. Watch our video to see how easy this lemon chicken cutlets recipe is, then give it a try. 

Ingredients

• 4 (6 oz.) boneless, skinless chicken breast halves
• 3 Tbs. all-purpose flour
• ¼ tsp. salt
• ¼ tsp. pepper
• ½ cup plain dry breadcrumbs
• 2 cloves garlic, minced
• 1½ tsp. grated lemon zest
• 1 egg, beaten
• 2 Tbs. oil

Instructions

Heat oven to lowest setting. Between sheets of plastic wrap, pound chicken to 1⁄2" thickness. In bowl, mix flour, salt and pepper. In second bowl, mix breadcrumbs, garlic and zest. Coat chicken in flour, egg and breadcrumbs. Working in two batches, in skillet, cook chicken in hot oil over medium-low heat, turning, until cooked through, 4–5 min. per side. Keep warm in oven between batches.

Nutrition

• Calories: 342
• Fat: 13 gram
• Saturated Fat: 2 gram
• Protein: 38 gram
• Carbohydrate: 16 gram
• Fiber: 1 gram
• Cholesterol: 140 mg
• Sugar: 1 gram
• Sodium: 345 mg

Tags:

• chicken cutlets,
• chicken recipe,
• cutlet recipe,
• lemon chicken cutlets,
• lemon chicken recipe,
• Main Dish,
• Dinner,
• Chicken and turkey,
• Fruit,
• Pork