Name: Zesty Lemon-Parmesan Chicken Cutlets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 boneless chicken breasts (about 5 ounces each); 1 cup all-purpose flour; 1/2 cup finely grated parmesan cheese; 4 tablespoons olive oil; 1 teaspoon garlic powder; 1 tablespoon lemon zest; 2 whole lemons cut into wedges; 1 tablespoon chopped fresh chives; 2 large eggs; 1/2 teaspoon sweet paprika; 2 cups panko breadcrumbs; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt

Lemon Chicken

Can I use other types of meat instead of chicken?

What ingredients do I need to make Lemon Chicken?

How do I prepare the chicken for Lemon Chicken?

What is the best way to cook Lemon Chicken?

How do I know when the chicken is fully cooked?

What can I do if the Lemon Chicken is too dry?

How should I store leftover Lemon Chicken?

What are some tips for making the best Lemon Chicken?

How can I make Lemon Chicken gluten-free?

These golden, juicy chicken cutlets are breaded with a zesty blend of lemon, parmesan, and sweet paprika. Served with a zing of fresh lemon juice and a garnish of chives, it's the perfect dish for a delightful dinner.

Milk

Eggs

Wheat

Poultry

gram

chicken breast

Flour & Meal

all purpose flour

Cheese

parmesan cheese

Oils

milliliter

olive oil

Seasonings

garlic powder

Fresh Fruit

lemon

Fresh Vegetables

fresh chives

eggs

paprika

Other Bread

panko

black pepper

salt

Trans fatty acids

Vitamin D

Vitamins

Iron

Minerals

Magnesium

Phosphorus

Choline

Lycopene

Beta-cryptoxanthin

Dietary Folate Equivalents

Dietary Fiber

Carbohydrates

Sugar

Cholesterol

Water

Calories

Protein

Vitamin A

Vitamin C

Vitamin K

Thiamin (B1)

Alpha-carotene

Beta-carotene

Folic Acid (B9)

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Lutein+zeaxanthin

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Zesty Lemon-Parmesan Chicken Cutlets

Meat & Seafood

Baking Goods

Dairy

Produce

Bakery

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Place one chicken breast at a time in a sealing plastic bag and pound it to about 1/2 inch thickness using a mallet.

In a shallow dish, combine flour, salt, pepper, lemon zest and garlic powder. In another dish, beat the eggs. In a third dish, blend panko breadcrumbs, parmesan cheese, and sweet paprika.

Dip each flattened chicken breast first in the flour mixture, shaking off excess, then in the beaten eggs, and last, press it into the panko mixture until fully coated.

Heat olive oil in a large skillet over medium-high heat.

Fry each breaded chicken breast in the hot oil for 3-5 minutes on each side, until they are golden brown and cooked through.

Drain the fried chicken cutlets on a paper towel lined plate.

Garnish with freshly chopped chives and serve alongside lemon wedges. Encourage diners to squeeze fresh lemon juice over chicken before eating for extra flavor.

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