Best 3 Lemon Chicken Cutlets Recipes

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Are you searching for a delightfully tangy and savory chicken dish that will tantalize your taste buds? Look no further than our collection of Lemon Chicken Cutlet recipes! These culinary creations combine the vibrant flavors of lemon with tender chicken cutlets, resulting in a symphony of taste and texture.

Our recipes offer a diverse range of cooking methods to suit your preferences and kitchen capabilities. Whether you prefer the simplicity of pan-fried cutlets or the succulent juiciness of baked chicken, we have a recipe that will satisfy your cravings. Each recipe provides step-by-step instructions, ensuring that even novice cooks can achieve perfect results.

For those who love a crispy coating, our Pan-Fried Lemon Chicken Cutlets are a must-try. The cutlets are coated in a zesty mixture of lemon juice, herbs, and spices before being pan-fried until golden brown. Serve them with a side of roasted vegetables or mashed potatoes for a complete meal.

If you're looking for a healthier option, our Baked Lemon Chicken Cutlets are a great choice. The chicken is marinated in a flavorful blend of lemon, garlic, and oregano, then baked to perfection. The result is a juicy and tender chicken with a crispy, flavorful crust.

For a more indulgent experience, our Lemon Chicken Cutlets with Parmesan Crust will delight your palate. The chicken cutlets are coated in a mixture of bread crumbs, Parmesan cheese, and lemon zest before being pan-fried until golden brown. The combination of tangy lemon and savory Parmesan cheese creates an irresistible taste sensation.

No matter which recipe you choose, our Lemon Chicken Cutlets are sure to become a favorite in your kitchen. So gather your ingredients, fire up your stove or oven, and embark on a culinary journey that will leave you craving more. Happy cooking!

Let's cook with our recipes!

LEMON-SAGE CHICKEN CUTLETS



Lemon-Sage Chicken Cutlets image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 large eggs
Juice of 1 lemon, plus lemon wedges for serving
3 tablespoons extra-virgin olive oil
4 sprigs sage, leaves only
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1 to 2 tablespoons unsalted butter
Warm Farro Salad, recipe follows, or other grains, for serving (optional)

Steps:

  • Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
  • Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
  • Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
  • Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
  • Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
  • Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.

LEMON CHICKEN CUTLETS



Lemon Chicken Cutlets image

Categories     Chicken     Citrus     Poultry     Sauté     Kid-Friendly     Quick & Easy     Low Cal     Dinner     Lemon     Winter     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 2 servings; can be doubled

Number Of Ingredients 6

1/3 cup unseasoned dry breadcrumbs
2 teaspoons minced fresh thyme or 1 1/2 teaspoons dried
1 1/2 teaspoons minced lemon peel
2 skinless boneless chicken breast halves
2 tablespoons olive oil
Lemon wedges

Steps:

  • Mix first 3 ingredients on large plate. Using rolling pin, pound chicken between sheets of waxed paper to scant 1/2-inch thickness. Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken into crumb mixture to cover.
  • Heat oil in heavy large skillet over medium-high heat. Carefully add chicken to skillet. Sauté until chicken is cooked through and golden brown, turning with tongs, about 4 minutes per side. Serve chicken with lemon wedges.

CHICKEN CUTLETS WITH FRIED CAPERS, PARSLEY, AND LEMON



Chicken Cutlets with Fried Capers, Parsley, and Lemon image

Categories     Chicken     Citrus     Poultry     Fry     Sauté     Low/No Sugar     Lemon     Winter     Capers

Yield Makes 4 servings

Number Of Ingredients 5

1/4 cup extra-virgin olive oil
2 tablespoons capers, rinsed, drained, and patted dry
1 1/4 lb. chicken cutlets
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice, or to taste

Steps:

  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry capers, stirring, until slightly crisp and a shade darker, about 2 minutes. Transfer capers with a slotted spoon to paper towels to drain.
  • Pat chicken dry and season well with salt and black pepper. Heat oil remaining in skillet over moderately high heat until hot but not smoking, then sauté chicken in batches, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer to a platter and keep warm, covered.
  • Remove skillet from heat. Add parsley and lemon juice to skillet and simmer over moderately high heat, stirring and scraping up any brown bits from bottom of skillet, 1 minute. Pour sauce over chicken and top with fried capers.

Tips:

  • To ensure crispy chicken cutlets, use boneless, skinless chicken breasts that are pounded thin. This helps the chicken cook evenly and quickly, resulting in a golden-brown crust.
  • Use a combination of herbs and spices to season the chicken cutlets. This adds flavor and depth to the dish. Garlic powder, onion powder, paprika, and dried oregano are popular choices.
  • Dredge the chicken cutlets in flour before searing them in a pan. This helps create a crispy coating and prevents the chicken from sticking.
  • Sear the chicken cutlets over medium-high heat until they are golden brown on both sides. This creates a flavorful crust and helps lock in the juices.
  • Reduce the heat to medium-low and cook the chicken cutlets for a few minutes longer, or until they are cooked through. This ensures that the chicken is cooked evenly without overcooking.
  • Serve the lemon chicken cutlets immediately with lemon wedges and a side of your choice.

Conclusion:

Lemon chicken cutlets are a delicious and easy-to-make dish that is perfect for a weeknight dinner. By following these tips, you can create a flavorful and crispy chicken dish that your family and friends will love. Experiment with different herbs and spices to find your favorite combination, and enjoy this tasty and versatile recipe!

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