These easy lemony chicken cutlets are my weeknight love language - crisp, juicy, and impossibly bright. Instead of pounding inevitably uneven chicken breast cutlets, I use chicken tenders as a little kitchen hack. They're easy to flatten, cook evenly, and give you more cutlets with less prep.
Each tender is marinated in lemon and garlic, dredged in Parmesan breadcrumbs, and pan-fried to golden perfection. The result? A crisp, tangy, restaurant-worthy dinner in 30 minutes flat. If you love this version, try my Chicken Milanese - a slightly more traditional spin that uses the same crispy technique with a fresh arugula finish. The kids love it when I serve these easy lemony chicken cutlets with a side of buttery orzo brightened with lemon and Parmesan. When I'm entertaining, I often layer the cutlets over a creamy risotto for a more elevated presentation. Lemony chicken cutlets are the kind of effortless meal that tastes far more ambitious than it is.
Jump to:
- Why You'll Love These Easy Lemony Chicken Cutlets
- Ingredients You'll Need for Easy Lemony Chicken Cutlets
- How to Make Easy Lemony Chicken Cutlets
- Substitutions
- Different Ways to Make Crispy Chicken Cutlets
- Equipment
- How to Store and Reheat Easy Lemony Chicken Cutlets
- Top Tip
- FAQ
- More Weeknight Meals
- See The Latest from Whisk and Wine
- 📖 Recipe
- 💬 Reviews
Why You'll Love These Easy Lemony Chicken Cutlets
- Crisp on the outside, juicy inside - no overcooked chicken here.
- Uses tenders instead of breasts for faster prep and more consistent results.
- The lemon-Parmesan combo gives that bright, savory flavor balance everyone loves.
- Kid-friendly, guest-worthy, and perfect for weeknights.
Ingredients You'll Need for Easy Lemony Chicken Cutlets
You only need a handful of staples - flour, eggs, breadcrumbs, and lemons - to make these easy lemony chicken cutlets shine. The secret lies in texture: crisp coating, tender meat, and that final squeeze of fresh lemon.
- Chicken breast tenders (or thin-sliced cutlets)
- Lemons (for juice and zest)
- Minced garlic
- All-purpose flour
- Kosher salt
- Freshly ground black pepper
- Large eggs
- Water
- Breadcrumbs - I like using homemade breadcrumbs from my leftover sourdough bread
- Italian seasoning
- Grated Parmesan cheese
- Chopped fresh parsley
- Avocado oil
- Olive oil (optional)
See recipe card for quantities.
Quick Hint: Using tenders might feel like breaking a rule - but trust me, it's genius. They're smaller, easier to flatten, and give you perfectly even, crisp cutlets every single time. Plus, they marinate faster and stay juicier after frying.
How to Make Easy Lemony Chicken Cutlets
Making these easy lemony chicken cutlets is all about rhythm - dredge, dip, fry, and finish with a generous squeeze of lemon. Once your dredging station's set, the rest is pure flow.
Marinate the chicken
In a bowl, combine the juice of ½ lemon and minced garlic. Add chicken tenders, toss to coat, and refrigerate for 20-30 minutes. The lemon may lighten the chicken's color - totally normal and helps tenderize.
Set Up Dredging Stations
Prepare three shallow dishes:
- Dish 1: Flour, salt, and pepper
- Dish 2: Beaten eggs mixed with water
- Dish 3: Breadcrumbs, Parmesan, Italian seasoning, parsley, and lemon zest
Coat in Flour
Lightly dredge each tender in the seasoned flour, making sure every surface is coated. Shake off any excess - a thin, even layer helps the egg stick perfectly.
Dip in Egg Wash
Transfer the floured chicken to the egg mixture, turning to coat completely. Let the excess drip off before moving to the breadcrumbs.
Bread and Press
Place each tender into the breadcrumb mixture, pressing the crumbs firmly into the surface with a fork or your fingers.
Chef's Test Note: Pressing the crumbs slightly flattens the tenders, mimicking traditional cutlets without the pounding - and locks in that crisp, golden crust.
Optional Make-Ahead Step:
Place breaded cutlets on a parchment-lined tray. Chill for 1-2 hours to set the coating - it helps prevent crumbs from slipping during frying.
Fry Until Golden
Heat avocado oil (and a touch of olive oil if you like extra flavor) in a large skillet over medium heat. Fry each cutlet 2-3 minutes per side, until golden brown and cooked through. Transfer to a paper-towel-lined plate to drain.
Finish with Lemon
Squeeze the juice of 2 fresh lemons over the hot cutlets before serving. That burst of steam and citrus is your cue: dinner's ready.
Substitutions
You can tweak these easy lemony chicken cutlets with what you have on hand.
- Panko instead of homemade breadcrumbs = extra crunch.
- Canola or light olive oil works instead of avocado oil.
- Dried parsley (2 tsp) can sub for fresh in a pinch.
- Marinate with dijon mustard or Italian dressing instead of lemon - this is how i used to make them and the flavor is equally as fabulous!
Different Ways to Make Crispy Chicken Cutlets
Once you've mastered the base, the variations are endless:
- Serve over lemon-butter orzo for a comforting meal.
- Add arugula and shaved Parmesan on top for a salad-style dinner.
- Pair with simple risotto for an Italian-inspired night in.
Equipment
Having the right tools makes these easy lemony chicken cutlets a breeze to pull together:
- Nonstick skillet - keeps your cutlets crisp without sticking.
- Shallow dredging trays - less mess, more control.
- Microplane zester - for feathery lemon zest that melts into the coating.
How to Store and Reheat Easy Lemony Chicken Cutlets
Cooked easy lemony chicken cutlets store beautifully. Keep leftovers in the fridge for up to 3 days, and reheat in a 375°F oven for 8-10 minutes to restore crispness.
You can also refrigerate uncooked, breaded cutlets for up to 24 hours before frying - a huge timesaver for busy nights.
You can also take any breaded cutlets that you don't want to fry up right away and place them in a plastic back in the freezer. When you are ready to cook, simply thaw them and fry.
Top Tip
Here's the trick that changed everything: press the breadcrumbs firmly into each tender. It does double duty - flattens the chicken into true "cutlet" form and locks the coating in place for that shattering crunch. Once you try it, you'll never skip that step again.
FAQ
Yes - brush with a little olive oil and bake at 400°F on a wire rack for 18-20 minutes, flipping halfway.
Absolutely. Cool completely, freeze flat on a sheet, then store in bags. Reheat from frozen at 375°F for about 15 minutes.
No - you can remove that step to make the lemony chicken cutlets quicker.
More Weeknight Meals
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📖 Recipe
Easy Lemony Chicken Cutlets - Weeknight Favorite
- Total Time: 30 Minutes
- Yield: 15 Chicken Cutlets 1x
Description
Crisp, zesty, and ready in 30 minutes - these easy lemony chicken cutlets use tenders for faster prep and flawless texture.
Ingredients
1 lb chicken breast tenders
Juice of 2 ½ lemons, divided
1 tbsp minced garlic
2 cups all-purpose flour
1 tbsp kosher salt
½ tbsp black pepper
3 large eggs
2 tbsp water
2 cups breadcrumbs - Make my homemade version to elevate these cutlets
2 tbsp Italian seasoning
¾ cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Zest of 1 lemon
Avocado oil (about ½ cup)
1 tbsp olive oil (optional)
Get Recipe Ingredients
Instructions
-
In a medium bowl, combine the juice of ½ lemon and garlic. Add chicken tenders, toss to coat, and marinate 20-30 minutes.
-
Set up three shallow dishes: (1) flour, salt, and pepper; (2) eggs mixed with water; (3) breadcrumbs, Parmesan, Italian seasoning, parsley, and lemon zest.
-
Lightly coat each tender in seasoned flour, shaking off excess.
-
Dip floured chicken in the egg wash, coating completely and allowing excess to drip off.
-
Press each piece firmly into the breadcrumb mixture, ensuring an even, compact crust.
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(Optional) Chill breaded cutlets 1-2 hours to help the coating set.
-
Heat avocado oil (and olive oil, if using) in a large skillet over medium heat. Fry cutlets 2-3 minutes per side until golden and cooked through.
-
Transfer to a paper-towel-lined plate, then squeeze the juice of 2 lemons over the hot cutlets. Serve immediately.
Notes
- Using chicken tenders makes prep faster and creates evenly cooked, juicy cutlets.
- Pressing the crumbs in tightly is the secret to that signature crisp crust.
- Prep Time: 15 minutes
- Cook Time: 15 Minutes
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