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 1/2 lemons, divided
1 tbsp minced garlic
2 cups all-purpose flour
1 tbsp kosher salt
1/2 tbsp black pepper
3 large eggs
2 tbsp water
2 cups breadcrumbs - Make my homemade version to elevate these cutlets
2 tbsp Italian seasoning
3/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Zest of 1 lemon
Avocado oil (about 1/2 cup)
1 tbsp olive oil (optional)
Instructions
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In a medium bowl, combine the juice of ½ lemon and garlic. Add chicken tenders, toss to coat, and marinate 20–30 minutes.
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Set up three shallow dishes: (1) flour, salt, and pepper; (2) eggs mixed with water; (3) breadcrumbs, Parmesan, Italian seasoning, parsley, and lemon zest.
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Lightly coat each tender in seasoned flour, shaking off excess.
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Dip floured chicken in the egg wash, coating completely and allowing excess to drip off.
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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.
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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.
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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
- Category: Dinner
- Cuisine: Italian, Italian-Inspired