Oven Fried Lemon Chicken Cutlets
These crispy Oven-Fried Lemon Chicken Cutlets are a lighter take on classic Italian chicken cutlets. Coated in seasoned breadcrumbs with fresh lemon flavor, they bake to golden perfection with a crunchy exterior and tender, juicy chicken inside. Perfect for an easy weeknight dinner, meal prep, or a family gathering.
Ingredients
- 2 lbs. skinless boneless chicken breast
- 2 medium eggs slightly beaten
- 2 cups breadcrumbs
- 1 cup grated parmesan
- 2 Tbsp. finely chopped Italian parsley
- 1 Tbsp. each onion, garlic and paprika powder
- 1/2 cup extra virgin olive oil
- 2 lemons sliced
- 1 cup white wine
- 1 cup chicken stock
- salt and pepper to taste
Instructions
- Preheat your oven to 400-degrees
- Start by slicing the chicken breast into as thin as possible slices. Then cover with plastic wrap and pound thin with a meat mallet, salt and pepper to taste.
- Mix the breadcrumbs, parmesan, Italian parsley , onion, garlic, and paprika powder together until well combined. In a separate bowl beat the two eggs slightly.
- Dip the chicken first in the egg then in the breadcrumb mixture. Use your hands to coat the chicken well.
- Add the extra virgin olive oil to a 12 x 9 sheet pan place in the preheated oven until smoking hot. about 5 to 10 minutes . remove from the oven.
- Place the chicken on the sheet pan return to the hot oven and bake until golden brown about 10 minutes. Turn over and cook the other side until golden.
- Remove the chicken from the pan tent with alumni foil set aside while making the sauce. Add one thinly sliced lemon the white wine and chicken broth, return to the hot oven and cook the sauce for 10 minutes, or until emulsified.
- Pour the sauce over the chicken serve with the remaining lemon slices.
Notes
For the crispiest coating, refrigerate the breaded chicken cutlets for 30 minutes before baking. Arrange them in a single layer without overlapping, and avoid overcrowding the baking sheet.