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Crispy Lemon Pepper Chicken

Golden, crispy lemon pepper chicken cutlets with browned lemon slices on a white ceramic plate on bright white marble.
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Crispy Lemon Pepper Chicken combines tender chicken cutlets with fresh lemon zest and a golden flour and panko coating. Ready in 30 mins, this easy skillet dinner pairs beautifully with rice, mashed potatoes, or a fresh salad.

Ingredients

Scale

For the Lemon Oil

  • 3 tablespoons olive oil
  • Zest of 3 lemons

For the Breading

  • ½ cup all purpose flour
  • ¼ cup panko bread crumbs
  • 2½ teaspoons ground black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • ½ teaspoon dried parsley
  • ¼ teaspoon paprika

For the Chicken

  • 4 chicken breast cutlets, or 2 breasts sliced horizontally in half
  • 3 tablespoons olive oil
  • 1 lemon, cut into ¼ inch thick slices

Instructions

  1. Prepare the lemon oil: Combine 3 tablespoons olive oil and the lemon zest in a shallow dish.
  2. Mix the breading: Stir together the flour, panko, black pepper, garlic powder, salt, dried parsley, and paprika in another shallow dish.
  3. Heat the skillet: Place a large, deep skillet over medium heat and add the remaining 3 tablespoons olive oil.
  4. Coat the chicken: Dip both sides of each cutlet into the lemon oil, then press into the breading mixture. Arrange the coated cutlets on a clean plate.
  5. Cook the cutlets: Place the chicken in the hot skillet without overlapping. Cook for 5 to 6 mins on the first side, then flip and cook for another 5 mins. Add the lemon slices during the final 5 mins of cooking, and continue until the thickest part of each cutlet reaches 165°F.
  6. Rest and serve: Transfer the chicken to a cooling rack and rest for 2 to 3 mins. Serve immediately with the cooked lemon slices.

Notes

  • Use thin, evenly sized cutlets so the chicken cooks through before the coating gets too dark.
  • Cook in batches if necessary; additional batches may increase the total cooking time.
  • Add lemon slices near the end to keep them from burning.
  • Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat in a 400°F oven until the center reaches 165°F.

Nutrition

Keywords: Lemon Pepper Chicken

Find it online: https://thesavorymama.com/crispy-lemon-pepper-chicken/