Easy Crispy Baked Wet Lemon Pepper Chicken Cutlets

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Easy Crispy Baked Wet Lemon Pepper Chicken Cutlets

Author: Maika

Crispy breaded chicken cutlets drenched in a citrusy glaze with a spicy kick of chilis and peppercorns.

Prep Time15

Cook Time20

Total Time35

Servings

Course: Poultry

Cuisine: American, North American

Keyword: 30 minute meal, chicken, easy, healthy, lemon, main meal, main protein, pasta, quick, quick and easy, sauce, sauces, saute pan, sheet pan, spring, stove top, summer

Calories: 318.45kcal

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 medium saute pan 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.

Notes

If you are serving this chicken with pasta. After cooking the pasta, drain the water, then mix the pasta with some olive oil, grated Italian cheese blend, kosher salt, and chopped fresh parsley.

Nutrition

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