Lemon Pepper Chicken Cutlets: A Bright and Zesty Dinner Delight
Are you ready for a dish that’s as lively and vibrant as it is quick to prepare? Today, we’re whipping up some Lemon Pepper Chicken Cutlets—a meal that promises to bring a zesty kick to your dinner table. This recipe combines the tangy goodness of lemon with the bold flavor of pepper, all wrapped around succulent chicken cutlets that are pan-fried to perfection. It’s a perfect dish for those busy weeknights when you want something delicious without too much fuss.
Ingredients:
- Chicken Breasts: 1 1/2 to 1 3/4 pounds, boneless and skinless (about 2 large breasts)
- Lemon Pepper Seasoning: 1 1/2 tablespoons, divided
- Kosher Salt: 1/2 teaspoon, plus more to taste
- All-Purpose Flour: 3/4 cup
- Vegetable Oil: 1 1/2 tablespoons
- Unsalted Butter: 4 tablespoons, divided
- Garlic: 2 cloves, minced or grated
- Chicken Stock: 1/2 cup
- Fresh Lemon Juice: 1/3 cup (from about 2 lemons)
- Italian Parsley: 1/4 cup, chopped
- Lemon Slices: for garnish (optional)
Directions:
- Prepare the Chicken: Start by placing your hand flat on a chicken breast on a cutting board. With a sharp knife, carefully slice horizontally to create two thinner cutlets from each breast.
- Season and Dredge: In a shallow dish, combine four teaspoons of the lemon pepper seasoning with the kosher salt. Dredge each cutlet in the seasoned flour, making sure they are fully coated.
- Pan-Fry the Cutlets: Heat the vegetable oil and two tablespoons of butter in a skillet over medium heat. Once hot, add the chicken cutlets. Cook for about 3 minutes on each side, or until golden brown and cooked through. Remove the cutlets from the skillet and set aside on a plate.
- Make the Sauce: In the same skillet, reduce the heat and clear out any excess fat. Add the remaining two tablespoons of butter along with the minced garlic. Sauté briefly until fragrant. Stir in the chicken stock and freshly squeezed lemon juice. Bring the mixture to a boil and let it thicken slightly. Add the remaining lemon pepper seasoning to the sauce and adjust the seasoning with more salt if needed.
- Combine and Serve: Return the cooked chicken cutlets to the skillet, spooning the sauce over them to reheat and coat evenly. Sprinkle with chopped Italian parsley and garnish with lemon slices if desired.
Nutritional Information:
- Calories: 310 kcal per serving
- Servings: 4
Prep & Cooking Time:
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
This Lemon Pepper Chicken Cutlets recipe not only promises a meal that’s bursting with flavor but also a quick solution for your dinner dilemmas. Serve this with a side of steamed vegetables or a light salad, and you’ve got a well-rounded meal that’s sure to impress. Enjoy the freshness of lemon and the kick of pepper in each bite of these deliciously tender chicken cutlets!
Lemon Pepper Chicken Cutlets
- Total Time: 25 minutes
- Yield: 4 1x
Description
Bright, tangy flavors meet tender, juicy chicken in this Lemon Pepper Chicken Cutlet recipe. Ideal for those busy weeknights, it combines the zesty punch of fresh lemon with the robust taste of pepper, all perfectly balanced with a buttery, garlic-infused sauce that simply melts in your mouth.
This dish not only promises a quick, satisfying dinner but also offers a beautiful presentation with minimal effort. Whether you’re cooking for family or impressing guests, these chicken cutlets are sure to delight with their crispy exterior and moist, flavorful interior.
Ingredients
1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts (about 2 large chicken breasts)
1 1/2 tablespoons lemon pepper seasoning, divided
1/2 teaspoon kosher salt, plus more to taste
3/4 cup all-purpose flour
1 1/2 tablespoons vegetable oil
4 tablespoons unsalted butter, divided
2 cloves garlic, minced or grated
1/2 cup chicken stock
1/3 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup Italian parsley, chopped
Lemon slices, for garnish (optional)
Instructions
Cut the chicken breast into cutlets: Place your hand flat on a chicken breast on a cutting board. With a sharp knife, slice horizontally to create 2 thinner cutlets.
Season and dredge: Mix 4 teaspoons lemon pepper seasoning with salt. Dredge the chicken in seasoned flour.
Pan-fry: Heat oil and 2 tablespoons butter in a skillet. Cook chicken 3 minutes per side, until golden and cooked through. Remove and set aside.
Make the sauce: Clear skillet of excess fat; add remaining butter and garlic. Stir in chicken stock and lemon juice, boil to thicken slightly. Season with remaining seasoning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 310 kcal