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Crispy lemon chicken cutlets are a delightful dish that combines the bright, zesty flavor of fresh lemons with the satisfying crunch of perfectly cooked chicken. This recipe is not only simple to prepare but also incredibly versatile, making it suitable for a variety of occasions. Whether you're planning a family dinner, a casual get-together with friends, or even a weekday meal, crispy lemon chicken cutlets can elevate your dining experience with their vibrant flavors and appealing texture.

Crispy Lemon Chicken Cutlets

Discover the perfect balance of crispy and zesty with this delightful crispy lemon chicken cutlets recipe. Juicy chicken breasts are coated in airy panko breadcrumbs for a satisfying crunch, while fresh lemon juice and zest add a refreshing brightness. This versatile dish is ideal for family dinners or casual get-togethers, promising a flavorful experience that everyone will love. Simple to make, it elevates any meal with its vibrant taste and appealing texture.
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Ingredients
  

2 large boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

Zest of 1 lemon

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

Juice of 1 lemon

1 cup buttermilk (optional for marination)

Fresh parsley, chopped (for garnish)

Olive oil (for frying)

Instructions
 

Preparation of Chicken:

    - If desired, marinate the chicken breasts in buttermilk mixed with lemon juice for at least 1 hour in the refrigerator. This will help tenderize the meat. If not marinating, simply pound the chicken breasts to an even thickness (about ½ inch) for even cooking.

      Prepare Breading Station:

        - Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and the last with panko breadcrumbs mixed with lemon zest, garlic powder, onion powder, paprika, salt, and black pepper.

          Coat the Chicken:

            - Dredge each chicken cutlet first in flour, shaking off any excess, then dip into the beaten eggs, letting the excess drip off. Finally, coat with the seasoned panko breadcrumbs, pressing down gently to ensure an even coating.

              Fry the Cutlets:

                - In a large skillet, heat about ½ inch of olive oil over medium-high heat until shimmering (approximately 350°F/175°C). Carefully place the breaded cutlets in the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side, or until golden brown and crispy. Monitor the heat to prevent burning—adjust as necessary.

                  Drain and Serve:

                    - Once cooked, transfer the cutlets to a paper towel-lined plate to drain any excess oil. Let them rest for a minute before serving.

                      Garnish:

                        - Serve the crispy lemon chicken cutlets topped with chopped fresh parsley and lemon wedges on the side for added brightness.

                          Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings