Easy Crispy Baked Wet Lemon Pepper Chicken Cutlets
These easy-to-make crispy chicken cutlets are seasoned with Italian herbs, onion, garlic, smoked paprika, and grated cheese and tossed in a zesty, citrusy blend of lemon, garlic, red pepper chili flakes, and fresh chopped parsley.
Servings 4 servings
Calories: 327kcal
Ingredients
Breaded Chicken Cutlets
- 2 large 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 tablespoons grated Italian cheese blend
Lemon Pepper Sauce
- 2 tablespoons olive oil or cold butter
- 3 cloves of garlic minced
- 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 °F.
- 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. Finally, place it into the breadcrumbs, gently pressing it 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 olive oil. (Note: if using butter, start on medium heat and slowly melt the cold butter). 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
Chef’s Tip For a Buttery Goodness: For an extra luscious and silky sauce, after removing the pan from the heat, stir in one tablespoon of cold butter until fully melted. This technique, called monter au beurre, enriches the sauce, giving it a smooth, restaurant-quality finish while balancing the tangy lemon-pepper flavors. Try it and taste the difference!
Serve with Pasta: If serving this chicken with pasta. After cooking the pasta, drain the water, then mix the pasta with a splash of olive oil, grated Italian cheese blend, kosher salt, and chopped fresh parsley.
Nutrition
Calories: 327kcal | Carbohydrates: 30g | Protein: 22g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 677mg | Potassium: 432mg | Fiber: 3g | Sugar: 3g | Vitamin A: 417IU | Vitamin C: 31mg | Calcium: 88mg | Iron: 3mg
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