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Crispy Lemon Garlic Chicken Cutlets
Crispy, golden, lemon-garlic chicken cutlets that cook in minutes and taste incredible. Juicy inside, crunchy outside, and bursting with fresh lemon zest and herbs. It is the perfect weeknight chicken recipe your whole family will love.
Ingredients
For the Chicken:
- 6 chicken cutlets
- 3 eggs
- 2 garlic cloves, minced
- 1.5 cups panko breadcrumbs
- ¾ cup plain breadcrumbs
- ¾ cup grated Parmesan
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tbsp dried basil
- Zest of 1.5 lemons
- Salt & pepper, to taste
For Frying:
- Per batch: 1/3 cup neutral oil + 2 tbsp butter
- You will likely need 2 batches for 6 large cutlets.
To Serve:
- Lemon wedges
Equipment
- large skillet (12-inch recommended)
- shallow bowls for dredging
- tongs for flipping cutlets
- microplane or zester
- cooling rack or paper towels
- Instant-read thermometer (optional but helpful)
Instructions
Prepare the egg wash.
- In a shallow bowl, whisk the 3 eggs and minced garlic until well combined. Set aside.
Mix the crispy coating.
- In a second bowl, stir together the panko, breadcrumbs, Parmesan, garlic powder, oregano, basil, lemon zest, salt, and pepper.
Bread the chicken.
- Dip each cutlet into the egg wash, letting excess drip off.
- Press firmly into the breadcrumb mixture, coating both sides evenly.
- Set coated cutlets aside on a clean tray.
Pan-fry the cutlets.
- Heat 1/3 cup oil + 2 tbsp butter in a large skillet over medium heat.
- Once hot and bubbling, add chicken cutlets in a single layer.
- Cook 3–4 minutes per side, until golden, crispy, and cooked through (165°F internal temp).
- Repeat with a second batch, adding fresh oil + butter as needed.
Serve.
- Serve immediately with fresh lemon wedges squeezed over the top.
Notes
Recipe Notes
- Don’t overcrowd the pan — fry in batches for max crispiness.
- Air fryer option: cook at 400°F for 10–12 minutes, flipping halfway.
- Bake option: 425°F for 18–22 minutes, flipping once and spraying with oil.
- Reheats best in the air fryer at 375°F for 3–4 minutes.
- Freeze cooked cutlets up to 2 months.
Serving: 6g, Calories: 345kcal, Carbohydrates: 14g, Protein: 45g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 202mg, Sodium: 559mg, Potassium: 756mg, Fiber: 1g, Sugar: 1g, Vitamin A: 297IU, Vitamin C: 2mg, Calcium: 188mg, Iron: 3mg
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