Easy to make crispy chicken cutlets seasoned in Italian herbs, onion, garlic, smoked paprika, and grated cheese, then tossed in a zesty, citrusy blend of lemon, garlic, red pepper chili flakes, and fresh chopped parsley making this the best-wet lemon pepper chicken recipe.
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Baked to Crispy Perfection
Easy Crispy Baked Wet Lemon Pepper Chicken Cutlets are a delicious and quick-to-make main course that combines the savory flavors of fried chicken with the tangy kick of lemon. These chicken cutlets are seasoned with a flavorful blend of Italian herbs, onion, garlic, smoked paprika, and grated cheese before being baked to crispy perfection in a hot oven.
They are then tossed in a tasty lemon sauce made with fresh lemon juice, garlic, red pepper chili flakes, and freshly chopped parsley. Serve them alongside green beans or pasta for a balanced and satisfying meal that’s perfect for busy weeknights.
The Schnitzel Method
The breaded chicken cutlet is a versatile dish similar to the traditional chicken schnitzel. Schnitzel originated in Austria and Germany and refers to thin slices of meat, usually veal or pork, that are breaded and fried. This breading and frying meat technique has been adopted in various cultures, leading to the creation of chicken cutlets in Italian cuisine.
The concept of coating the meat in breadcrumbs before frying or baking provides a delightful crunch and remains a popular cooking method worldwide.
Lemon Pepper Culinary Influence
Lemon pepper seasoning is a well-loved blend that combines the bright, tangy flavor of lemon zest with the pungent kick of black pepper. This seasoning has roots in the United States, and lemon pepper seasoning has become a Southern favorite, commonly used to add zest to seafood, poultry, and vegetables. Its unique flavor profile pairs well with various dishes, making it a kitchen staple nationwide.
The Atlanta Connection
Lemon pepper wings, particularly popularized in Atlanta, Georgia, showcase the versatility of this seasoning. In Atlanta, chefs elevated the simple dry rub into a beloved "lemon pepper wet" style by combining it with buttery or Buffalo sauce, creating a dish that balances tanginess with richness. This version gained fame through the city's vibrant music and food scenes, which became the city's signature flavor.
Fresh vs. Dry Lemon Pepper
My recipe for lemon pepper chicken cutlets uses fresh ingredients that are commonly found in household pantries to mimic the store-bought lemon pepper seasoning blend, making it a convenient go-to recipe. You can create a vibrant, tangy flavor profile that rivals any pre-packaged mix by combining fresh lemon zest and juice with cracked black pepper, garlic, and herbs.
This approach ensures that the dish bursts with fresh flavors and allows for customization to suit personal tastes. Adding these easy-to-find pantry staples transforms this recipe into a satisfying main course that's both easy to prepare and perfect for any occasion.
The Miami Connection
In Miami, lemon pepper seasoning is also prevalent, reflecting the Caribbean's influence on the acceptance of this culinary enhancer. Using citrus fruits and chili peppers in marinades is common among Caribbean immigrants in South Florida.
Ingredients like sour oranges, lemons, limes, habanero peppers, and scotch bonnet peppers are often used to create flavorful dishes, highlighting the cultural fusion with the acceptance of lemon pepper seasoning defining Miami's culinary landscape.
The Caribbean Connection
Miami is renowned for its diverse Caribbean cuisine, offering a rich blend of flavors from various islands. Visitors can enjoy Cuban Ropa Vieja, Haitian Griot, Dominican Mangú, Trinidadian Doubles, and Jamaican Jerk Chicken, making the city a premier destination for experiencing authentic Caribbean dishes.
This culinary diversity is a testament to Miami's role as a cultural crossroads, where traditions from across the Caribbean come together to create an unparalleled dining experience. I can't move too far away from Miami because it's where I was born and raised, and the city's vibrant diversity enriches my passion for cultural cuisine.
If I ever leave the States, it would have to be for a place with a similar multicultural vibe that celebrates food from around the world. Maybe Brooklyn, New York? What cities do you know that share the vibes of Miami's diverse Caribbean cuisine landscape?
More Delicious Recipes to Try
- Easy Baked Cheesy Crispy Barbeque Chicken Cutlets (Most Popular)
- Loaded Lemon Pepper Chicken Pasta
- Calabrian Pepper & Lemon Yogurt Baked Chicken and Vegetables (Loved by Fans)
- Easy Spicy Turmeric Calabrian Chili Pepper Wet Rub (For your chicken!)
- Sweet and Spicy Gochujang Chicken and Broccoli Stir-fry with Scallions Radish Salad
Ingredients with Steps
Preheat the oven to 400 degrees Fahrenheit. Slice the boneless skinless chicken breasts in half lengthwise, cover them with plastic wrap, and pound them with a mallet to flatten them. Pat each piece dry with a paper towel and set aside.
Bread the Cutlets
Prepare a breading station with three shallow containers: one for all-purpose flour mixed with Italian herb seasoning, onion powder, garlic powder, smoked paprika, and kosher salt; one for beaten eggs; and one for panko breadcrumbs mixed with grated Italian blend cheese. Dredge each chicken breast in the flour, shake off the excess, dip in the eggs, and coat with the breadcrumbs.
Bake the Cutlets
Place the breaded chicken on a sheet pan rack. Bake in the oven for 15 to 20 minutes or until the internal temperature reaches 165 degrees Fahrenheit. While the chicken bakes, make the sauce by heating oil in a frying pan over medium-high heat and sweating the garlic.
Add low-sodium chicken broth, lemon juice, zest, cracked black pepper, red pepper chili flakes, and kosher salt, reducing the sauce until thickened. Taste and finish with parsley. Finally, coat the chicken cutlets in the sauce, ensuring they are evenly covered.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- Chicken Cutlet - A thin slice of chicken breast, often breaded, fried, or baked.
- Lemon Pepper Seasoning - A blend of dried lemon zest and cracked black pepper, used to add citrusy flavor to dishes.
- Panko Breadcrumbs - Japanese-style breadcrumbs known for their light, airy texture that results in a crisp coating.
- Italian Herb Seasoning - A blend of dried herbs, such as basil, oregano, and thyme, used to season dishes.
See the recipe card for quantities below.
Instructions with Pictures
In this tutorial, step-by-step photos guide you through creating succulent and flavorful baked lemon pepper chicken cutlets. From achieving a crispy golden crust to smothering it with a delicious sauce, these photos will help you master this delicious recipe with ease.
Pound the Chicken
Lay the paper towel-dried chicken cutlet flat onto a cutting.
Cover with a plastic wrap film and pound out the chicken with a meat mallet to an even thickness.
Bread the Chicken
Set up your breading station. Note: the egg tray SHOULD be in the middle.
First, dredge the chicken in the flour and remove any excess flour.
Then, place in the beaten eggs and cover completely; this will help with the bread crumbs adhering to the chicken.
Finally, gently press the chicken in the bread crumbs to coat both sides well.
Bake the Chicken
The result should look like this. Completely coated with no bare spots.
Prepare the Sauce
The wire rack will help to ensure the chicken cutlets cook efficiently and evenly.
Start the lemon pepper sauce by cooking the garlic and chili pepper in olive oil.
Get an All-Clad HA1 Hard Anodized Nonstick Fry Pan Set of 2.
Then, add the chicken broth.
Reduce the sauce until you see small bubbles.
Place the cutlets into the sauce briefly, one by one, to coat well.
Suggested Side Dish Ideas
- Olive Oil and Grated Italian Cheese Blend Tossed Pasta
- Garlic Sauteed Vegetables
- Green Beans
- Zucchini and Yellow Squash
- Carrots
- Broccoli
- Baby Potatoes
- Side Garden Salad
- Easy Oven Baked Pecorino Basil Pesto Corn on the Cob
Substitutions
Dairy Free
- Grated Italian Cheese Blend - Use a dairy-free cheese alternative instead of the Italian blend cheese for the breadcrumb mixture. For flavor to mimic grated parmesan and pecorino cheese, use a dash of nutritional yeast. Try Bragg Premium Nutritional Yeast Seasoning.
Gluten-Free
- Panko Breadcrumbs - Substitute panko breadcrumbs with gluten-free breadcrumbs to make this dish suitable for those with gluten sensitivities; try Kikkoman's Gluten-Free Panko Style Coating.
- All-Purpose Flour - Substitute the all-purpose flour with sorghum flour, try Bob's Mill Sorghum Flour, at the same amount
Vegetarian
- Boneless Skinless Chicken Breast - To make this dish vegetarian, replace the chicken cutlets with slices of firm tofu or eggplant, using the same breading technique for a similar texture and flavor. Or use a meaty textured mushroom, like oyster or portobello. This adaptation provides a satisfying and protein-rich alternative for those following a vegetarian diet. [Learn about prepping tofu here]
Convenience
- Panko breadcrumbs - Replace with crushed cornflakes or regular breadcrumbs for a similar crunchy texture.
- Grated Italian blend cheese - Use grated parmesan or pecorino if Italian blend cheese is unavailable. Or use a box grater or [Microplane] to grate a wedge of the fresh cheese.
- Fresh lemon juice - Substitute with bottled lemon juice in a pinch, though fresh provides the best results.
- Red pepper chili flakes - Use cayenne pepper or ground black pepper for a milder heat. Or use fresh chopped red chili peppers.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Chicken Wings - Use chicken wings instead, adjusting the cooking time to ensure the wings are fully cooked and crispy.
- Chicken Thighs - Replace chicken cutlets with boneless chicken thighs for a juicier result, baking until the internal temperature reaches 165°F.
- Chicken Tenderloins - Substitute chicken cutlets with chicken tenderloins for a quicker cooking time and tender texture.
Cooking Variations
Air Fryer Directions
To make lemon pepper chicken cutlets in the air fryer, preheat the air fryer to 375 degrees Fahrenheit. Prepare the chicken cutlets, then place the breaded chicken cutlets in a single layer in the air fryer basket, ensuring they do not overlap.
Cook for 10-12 minutes, flipping halfway through, until the cutlets are golden brown and have an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the air fryer and let it rest for a few minutes.
Pan Fry Directions
Heat a large skillet over medium heat and add enough oil to coat the bottom. Once the oil is hot, add the chicken cutlets, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side or until the cutlets are golden brown and reach an internal temperature of 165 degrees Fahrenheit. Transfer the chicken to a paper towel-lined plate to drain any excess oil.
Equipment
- Oven - Preheated to a high temperature to bake the chicken cutlets to crispy perfection in a single layer.
- Meat Mallet - Used to flatten the chicken cutlets, ensuring even cooking and tenderness. If you don't have one, you might get away with using a small pot or rolling pin. Try the highly rated and popular KitchenAid Gourmet Meat Tenderizer.
- Paper Towel - Pats dry the chicken cutlets to help the breading adhere better.
- Shallow Containers (Breading Trays) - Used to efficiently organize and apply the flour, eggs, and breadcrumb coatings for easy cleanup. Try the trusted Navaris Breading Trays that come in a set of three.
- Sheet Pan with Wire Rack - Allows air circulation around the chicken cutlets during baking, ensuring even browning. However, if you do not have a wire rack, don't worry. Just place it directly on the baking sheet pan with parchment paper. Try the highly rated and popular USA Pan's Half Sheet Baking Pan with Nonstick Rack.
- Frying Pan - Used to prepare the tasty lemon sauce by sweating garlic and reducing the liquid ingredients. I used the All-Clad HA-1 Anodized Nonstick Fry Pan to develop this recipe. Great on induction, and is oven broiler-safe at 500 degrees Fahrenheit!
- Meat Thermometer - It is always good to check the internal temperature. I use the popular ThermoPro Digital Meat Thermometer. It's just a simple design that does the job.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the lemon pepper chicken in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to 3-4 days. I suggest keeping the cutlets separate from the sauce; it will last longer and be easier to heat up.
- Freezer - Follow the refrigeration process mentioned above. If you plan to freeze them for future use, do not coat them in the lemon pepper glaze. Freeze them separately. Then, place it in the freezer in a labeled, airtight container.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer. Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking tips
- Best Crispy Chicken - For the best results, ensure the chicken cutlets are patted dry before breading to help the coating adhere and achieve maximum crispiness.
- Beautiful Presentation - Add thin lemon slices to the sauce, creating a great garnish.
- Easy Cleanup - Line the baking tray with aluminum foil.
Frequently Asked Questions
Pound the cutlets Evenly. Before baking, make sure your chicken cutlets have an even thickness. This ensures they cook uniformly, preventing some parts from drying out while others remain undercooked.
Brine the chicken. Brining involves soaking the chicken in a saltwater solution for a few hours before cooking. This helps the chicken retain moisture and stay juicy during baking.
Use an instant-read thermometer: Invest in an instant-read thermometer and cook your chicken until it reaches the recommended internal temperature. For chicken cutlets, this is typically around 165°F (74°C). Avoid overcooking, which can lead to dryness.
Brush with Oil or Butter. Brush the chicken cutlets with a little olive oil or melted butter before baking. This helps lock in moisture and adds flavor. Then, cover with foil. For part of the cooking time, you can cover the chicken with aluminum foil. This traps steam and moisture, preventing the cutlets from drying out.
Yes, boneless chicken thighs can be used as a juicier alternative; adjust the cooking time accordingly.
Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days.
Green beans, roasted potatoes, or a fresh garden salad are great sides to complement this dish.
You can prepare the breaded chicken cutlets ahead of time and store them in the refrigerator, baking them just before serving.
Reduce or omit the red pepper chili flakes for a milder sauce, or add more for extra heat.
Chicken Recipes
Looking for other chicken recipes like this? Try these:
- Best Peach Piri Piri Chicken with Fonio Kale Salad
- Lemongrass Marinated Grilled Chicken Spring Rolls
- Spicy Greek Chicken Meatball Rice Bowl
- Simple Spicy Garlic Chili Sauce Chicken Pasta
Easy-to-Make Recipes
Looking for other easy recipes like this? Try these:
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Quick Chickpea and Egg Skillet: Easy Mediterranean Meal
- Instant Pot Spicy Beef Barley Stew: Hearty Comfort
- How to Make Easy Béchamel Sauce | With Garlic and Onion
📖 Recipe
Easy Crispy Baked Wet Lemon Pepper Chicken Cutlets
Ingredients
Breaded Chicken Cutlets
- 2 boneless skinless chicken breast
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1 teaspoon Italian herb seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika powder
- ½ teaspoon kosher salt
- 3 tablespoon grated Italian cheese blend
Lemon Pepper Sauce
- 2 tablespoons olive oil
- 3 garlic cloves minced or garlic pressed
- ¾ cup low-sodium chicken broth
- 2 lemons juiced and zested
- 1 teaspoon cracked black pepper
- ¼ teaspoon red pepper chili flakes
- 1 tablespoon chopped parsley
- ¼ teaspoon kosher salt
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Heat the Oven: Preheat oven to 400 degrees Fahrenheit.
- Prep the Chicken: Slice the chicken breast in half lengthwise. Next, to pound, cover one chicken breast with plastic crap and use a mallet to flatten chicken pieces. Repeat for the rest of the pieces. Then, pat dry each chicken breast with a paper towel and set aside.
- Set Up the Breading Station: Set up three shallow containers, one with flour, beaten eggs, and panko breadcrumbs. Mix the flour well with the Italian herb seasoning, onion powder, garlic powder, smoked paprika powder, and kosher salt. Then, mix the bread crumbs with Italian blend cheese.
- Finally, set up a half-sheet pan with a rack next to the panko breadcrumbs container.
- Bread the Chicken: Dredge the dried chicken breast into the flour on both sides and wiggle to remove any extra flour. Next, dip it into the eggs, and again let it drip to remove any excess liquid. And finally, place it into the breadcrumbs, gently pressing it in on both sides. Remove the chicken and put it on the sheet pan rack.
- Bake the Chicken: Place in oven and bake for 15 to 20 minutes or until the internal temperature has reached 165 degrees Fahrenheit.
- Make the Sauce while the Chicken Bakes: Heat a frying pan or saucepan on medium-high heat with the oil. Then, sweat the garlic until it is tender without browning. Next, add the chicken broth, lemon juice, zest, cracked black pepper, red pepper chili flakes, and kosher salt.
- Reduce the sauce by ¼ or until it becomes thick with tiny bubbles. Then, taste for seasoning and finish with parsley.
- Coat Chicken Cutlets: Place chicken breast in the sauce and scoop sauce over the chicken to coat.
Video
Notes
Nutrition
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