Coat these Crispy Lemon Chicken Cutlets in seasoned panko crumbs to create a golden, crunchy crust. Pan-fry until perfectly crisp and juicy inside. Drizzle with a warm, velvety lemon butter sauce to add richness and tang. Serve alongside your favorite comfort sides for a dish that feels both fresh and indulgent. Enjoy every bite as the buttery sauce soaks into the crispy coating, delivering irresistible flavor.
This post was developed in collaboration with Gourmet Easy (external link).
Try more delicious chicken recipes with my Crispy Cajun Chicken Sandwich and Ranch Chicken. Use chicken thighs in my amazing one-pan Greek Chicken with Lemon Rice and serve it with my Zucchini Garlic Bites for a comforting treat.
Ingredients
Find below the list of ingredients I used to make my Crispy Lemon Chicken Cutlets.
- Chicken Breast
- Eggs
- All Purpose Flour
- Lemon Zest and Juice
- Salt
- Onion Powder
- Garlic Powder
- Seasoned Panko Crumbs
- Garlic Cloves
- Fresh Parsley
- Chicken Broth
- Corn Starch
- Butter
See recipe card for quantities.
How to Make Chicken Cutlets
Start by prepared the dredging mixture for the chicken.
- Combine in a shallow bowl, the flour, lemon zest, salt, onion powder, and garlic powder. Stir until well combined and set aside.
- In a separate shallow bowl, whisk together the eggs until smooth. Set aside. Pour in a third bowl, or plate, the panko crumbs.
- Slice the 2 chicken breasts in half horizontally, to create a total of 4 thin cutlets.
- Place the chicken halves, flat on the cutting board. Cover them with piece of parchment paper. Use the flat side of a meat tenderizer to hammer the chicken down to ¼ inch in thickness.
5. Press the chicken cutlets, one at a time, into the flour mixture to coat. Transfer it to the egg mixture, letting any excess drip off. Place into the panko crumbs and coat both sides. Repeat with the other 3 chicken cutlets.
6. Place a large frying pan on medium heat. Add the 1 tablespoon of olive oil and 1 tablespoon of butter in the pan. Place 2 of the chicken cutlets in the pan. Cook for for 5 minutes per side, until internal temp reaches 165F. Repeat with the other 2 cutlets.
Substitutions
Protein Substitutions:
- Chicken thighs (boneless, skinless) – for a juicier, richer flavor.
- Turkey cutlets – for a leaner alternative.
- Firm tofu or tempeh – for a vegetarian option (press and slice before breading).
- Thin pork cutlets – for a slightly different take with the same crispy finish.
Panko Substitutions:
- Breadcrumbs
- Crushed cornflakes or crackers – for added flavor and texture.
- Almond flour or crushed nuts – for a gluten-free alternative.
Dairy Substitutions (for Lemon Butter Sauce):
- Olive oil or vegan butter – for a dairy-free version.
- Coconut cream – for a unique twist with a creamy finish.
Lemon Substitutions:
- Lime juice – for a tangier, slightly sharper flavor.
- White wine vinegar – in small amounts, to mimic the acidity.
- Preserved lemon – finely chopped, for a more intense citrus flavor.
Storage
Store leftover Crispy Lemon Chicken Cutlets by allowing them to cool completely before placing them in an airtight container. Separate layers with parchment paper to help maintain their crispiness. Refrigerate for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8–10 minutes to restore the crispy texture. Avoid microwaving, as it may make the coating soggy. Store the lemon butter sauce separately in a sealed container and reheat gently on the stovetop before serving.
Recipe
Crispy Lemon Chicken Cutlets
Ingredients
- 2 large Chicken Breasts
- ⅓ cup All Purpose Flour
- 1 teaspoon Lemon Zest from 1 lemon
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 tsp Garlic Powder
- 2 large Eggs
- 1¼ cup Seasoned Panko Crumbs
- 2 tablespoon Butter
- 2 tablespoon Olive Oil
Butter Lemon Sauce
- ¼ cup Butter
- 3 cloves Garlic minced
- 1½ cup Water
- 1 square Bouillon Cube
- 2 tablespoon Lemon Juice from 1 lemon
- ¼ cup Fresh Parsley chopped
- 1 tablespoon Corn Starch for slurry
- ¼ cup Cool Water for slurry
Instructions
Make the Chicken Cutlets
- Start by prepared the dredging mixture for the chicken.
- Combine in a shallow bowl, the flour, lemon zest, salt, onion powder, and garlic powder. Stir until well combined and set aside.⅓ cup All Purpose Flour , 1 teaspoon Lemon Zest, 1 teaspoon Salt, 1 teaspoon Onion Powder , 1 teaspoon Garlic Powder
- In a separate shallow bowl, whisk together the eggs until smooth. Set aside. Pour in a third bowl, or plate, the panko crumbs.2 large Eggs, 1¼ cup Seasoned Panko Crumbs
- Slice the 2 chicken breasts in half horizontally, to create a total of 4 thin cutlets.2 large Chicken Breasts
- Place the chicken halves, flat on the cutting board. Cover them with piece of parchment paper. Use the flat side of a meat tenderizer to hammer the chicken down to ¼ inch in thickness.
- Press the chicken cutlets, one at a time, into the flour mixture to coat. Transfer it to the egg mixture, letting any excess drip off. Place into the panko crumbs and coat both sides. Repeat with the other 3 chicken cutlets.
- Place a large frying pan on medium heat. Add the 1 tablespoon of olive oil and 1 tablespoon of butter in the pan. Place 2 of the chicken cutlets in the pan. Cook for for 5 minutes per side, until internal temp reaches 165F. Repeat with the other 2 cutlets.2 tablespoon Butter, 2 tablespoon Olive Oil
Make the Lemon Sauce
- Combine the bouillon cube into the hot water. Mix with a whisk or fork in order to dissolve it. If you have broth on hand you may use 1 ½ cup of that instead.1½ cup Water, 1 square Bouillon Cube
- In a separate measuring cup, whisk together the corn starch with the cool water until smooth. Set aside.1 tablespoon Corn Starch , ¼ cup Cool Water
- Melt the butter in small saucepan on low-medium heat. Once the butter has melted, add in the minced garlic and cook it in the butter just to extract the flavor, about 2 minutes.¼ cup Butter, 3 cloves Garlic
- Add the broth and the lemon juice into the sauce pan with the butter and bring it to a simmer. While whisking, pour the corn starch slurry into the pan and keep slowly whisking until the sauce thickens.2 tablespoon Lemon Juice
- Take the sauce pan off the heat and stir in the chopped parsley.¼ cup Fresh Parsley
