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.

21 Comments on "Lemon Chicken Cutlets"

  1. Bernie Wojciecjowski

    Hi Jen,this recipe sounds scrumptious

  2. Betty

    I have been making these for years, just without the lemon juice or zest. I added it in last time and and liked the flavor it gavethe cutlets.

  3. Rese

    My partner and I love this recipe. We use chicken cutlets it was delicious.

  4. Lena

    I used Panko and it turned out pretty good. This is a keeper!

  5. Carol @ Canada

    This looks very good will have to put on my list , having Salmon patties tonight for the 5th time. Love so many of your recipes…Thank you Jenny

  6. Christine

    I made this for dinner tonight. My family enjoyed it. Delicious!

    Thank you.

  7. Elizabeth

    Awesome, great recipe. I am awkward in kitchen, can make a 20 minute recipe in 35 minutes but this a skill builder basic. Was really good, so thanks Jenny!!!

  8. Sharon

    Do you use flat leaf or curly parsley? Thanks!

  9. Gayle

    These taste so good! Tender, with great flavor. I will definitely be making these again – they’re a keeper! Thank you, Jenny, for another fantastic recipe.

  10. Auntie Ei

    The recipe looks good as is. If you make all these changes its not the same recipe. I’m going to try it as is. Thanks Jenny

  11. Laura

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

    • Lori

      Baked doesn’t have the same flavour, and the breadcrumbs stay very dry. You may have to spray them with some oil, if you bake them….but those cooking sprays are bad too. Maybe brush them with some olive oil then bake. Alternatively, you could fry them in a very bit of oil for a minute or so then bake them until done. Just a suggestion.


      a teaspoon of oil?? come on!

  12. 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.

    • Gorjus

      For cutlets just smash ur panko crumbs make them fine as regular bread crumbs! ? I just seen that trick on a how to: perfect chicken cutlets, show.

      • Helen

        I use cheese-it type little crackers, very finely crushed. Awesome flavor with the lemon. Kid you not. A few red pepper flakes really polished this off!

  13. 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

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