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Golden brown crispy chicken cutlets garnished with lemon slices and fresh parsley on a serving platter.

Crispy Lemon Herb Chicken Cutlets

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 445
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts, halved horizontally and pounded to 1/4-inch thickness
  • 1/2 cup all -purpose flour
  • 2 large eggs , beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 tablespoon lemon zest, finely grated
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/3 cup neutral frying oil
  • Lemon wedges and fresh parsley for serving

Method
 

  1. Prepare three shallow dishes for dredging: one with flour, one with the beaten eggs, and one with a mixture of panko, lemon zest, oregano, thyme, salt, and pepper.
  2. Dredge each chicken cutlet in flour, shaking off the excess.
  3. Submerge the floured cutlet into the egg wash until completely coated.
  4. Press the cutlet firmly into the panko mixture on both sides to ensure full adhesion.
  5. Heat the oil in a large skillet over medium-high heat until shimmering.
  6. Fry the cutlets in batches for 3 to 4 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
  7. Transfer to a wire rack to drain for 2 minutes before serving with fresh lemon and parsley.