Lemon Chicken Cutlets

Lemon Chicken Cutlets

Lemon Chicken Cutlets

Working on a sheet of wax paper means almost no cleanup. Be sure to zest the lemon first before juicing and itโ€™s good to have 2 lemons: one for the zest and juice, another to cut into wedges for serving. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 20 minutes

Makes: 4 servings

Lemon Chicken Cutlets


  • 2 skinless, boneless chicken breasts (about 1 pound total)
  • 1/2 cup flour
  • 1/2 teaspoon salt + pepper to taste

  • 2/3 cup plain bread crumbs
  • 1 Tablespoon fresh lemon zest
  • 3 Tablespoons chopped parsley

  • 1 egg
  • 2 teaspoons fresh lemon juice (1/2 a lemon)
  • 2-3 teaspoons olive oil, divided


  1. Cut each chicken breast into 2 or 3 pieces. Place pieces between plastic and pound to 1/2-inch thickness.
  2. On wax paper, combine flour, salt & pepper in one pile and crumbs, lemon zest & parsley in another pile. Beat egg and lemon juice in a small bowl.
  3. Dip each piece of chicken in flour, followed by egg, then crumbs. Set each piece aside on the wax paper or a plate.
  4. In a large fry pan, heat 1 teaspoon of oil over medium-high heat. Cook chicken 2 1/2 - 3 minutes per side, adding remaining oil as needed. Cook in batches to prevent crowding.
  5. Serve with lemon wedges or squeeze lemon juice onto cutlets just before serving.

Notes: For more on this recipe in my blog click here.

7 Comments on "Lemon Chicken Cutlets"

  1. Laura

    Can the cutlets be baked instead of fried for a healthier alternative without losing too much flavor?

  2. Robin

    Hi Jenny! Do you think Panko would work well in this recipe, instead of bread crumbs?

    • Jenny

      I would not use panko. Cutlets like this need a fine crumb for coating.

  3. Alice Fong

    Jenny,can i use pork to replace the chicken? Will you make a video of this recipe?

    • Jenny

      I’ve tried this recipe with pork and think chicken is much better cooked this way but you can do it with pork.

      • Alice Fong

        Thanks Jenny ๐Ÿ™‚ Hope to see this video soon….

    • Steve

      I have used pork tenderloin and it tastes quite good….make sure you take the silverskin all off. Pound the tenderloin as you would with chicken after you cut them into 2″ pieces

Leave a Comment