Extra Crispy Lemon Pepper Chicken Cutlets
 
Prep time
Cook time
Total time
 
Not kidding, this Lemon Pepper Chicken embodies everything you want in a meal and then some. Juicy in the center, crispy around the edges.
Serves: 6
Ingredients
FOR THE BREADING:
  • ¼ cup All Purpose Flour
  • ½ cup Panko Bread Crumbs
  • ¼ cup Grated Parmesan
  • Zest of 2 Lemons
  • 3 tsp. Ground Black Pepper
  • 2 tsp. Garlic Powder
  • 1 tsp. Salt
  • ½ tsp. Paprika
WET DREDGE:
  • 2 Eggs
FOR THE CHICKEN:
  • ½ cup Vegetable or Peanut Oil
  • 1.5 lb. Springer Mountain Farms Chicken Breasts
  • 1 Lemon - cut into slices
  • 2 tbsp. Chopped Fresh Italian Parsley
Instructions
  1. Mix all the ingredients for the breading in a large, shallow bowl and set aside.
  2. Whisk together the eggs in a large, shallow bowl and set aside.
  3. Slice each chicken breast in half, creating two thin cutlets from each breast.
  4. Set a large skillet over medium high heat on the stove. Add the oil a minute or two before cooking.
  5. Dip each cutlet into the whisked eggs and cover all sides with the breading. Then add each cutlet into the skillet to shallow pan fry.
  6. Fry cutlets for 10 - 12 minutes, making sure to flip halfway through. The chicken will be done when the internal temperature reaches 165F.
  7. Enjoy with additional lemon slices and parsley for garnish.
Recipe by Slice of Jess at https://sliceofjess.com/extra-crispy-lemon-pepper-chicken-cutlets/