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