Extra Crispy Lemon Pepper Chicken Cutlets
- 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
- 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
- Mix all the ingredients for the breading in a large, shallow bowl and set aside.
- Whisk together the eggs in a large, shallow bowl and set aside.
- Slice each chicken breast in half, creating two thin cutlets from each breast.
- Set a large skillet over medium high heat on the stove. Add the oil a minute or two before cooking.
- 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.
- Fry cutlets for 10 - 12 minutes, making sure to flip halfway through. The chicken will be done when the internal temperature reaches 165F.
- Enjoy with additional lemon slices and parsley for garnish.
Recipe by Slice of Jess at https://sliceofjess.com/extra-crispy-lemon-pepper-chicken-cutlets/
3.5.3251