Crispy Lemon Pepper Chicken Cutlets (30-Minutes)

Craving a crispy, golden chicken dish bursting with zesty lemon and bold peppery flavors?

These Crispy Lemon Pepper Chicken Cutlets are a game-changer.

With a crunchy coating and juicy, tender chicken inside, this recipe is perfect for busy weeknights, meal prep, or even an impressive dinner for guests.

Whether you fry, bake, or air-fry them, these cutlets will be your new go-to.

Let’s dive into the details.

Why You’ll Love This Recipe

• Quick and easy—ready in 30 minutes
• Uses simple pantry ingredients
• Crispy, golden perfection with bold citrusy flavor
• Versatile—great for sandwiches, salads, or as a main dish
• Can be fried, baked, or air-fried

Ingredients You’ll Need

• 2 boneless, skinless chicken breasts (or thighs)
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon lemon zest
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 2 tablespoons fresh lemon juice
• Olive oil or butter for frying

How to Make Crispy Lemon Pepper Chicken Cutlets

Step 1 – Prepare the Chicken

• Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.
• Season both sides with salt, black pepper, and lemon zest.

Step 2 – Set Up the Breading Station

• In three separate shallow bowls:
  • Place flour in the first bowl.
  • Beat eggs in the second bowl.
  • Combine panko breadcrumbs, garlic powder, onion powder, paprika, and additional lemon zest in the third bowl.
• Dredge each piece of chicken in flour, then dip into the egg mixture, and finally coat with the breadcrumb mixture. Press lightly to ensure even coating.

Step 3 – Cook to Golden Perfection

Pan-Fry Method:

• Heat 2 tablespoons of olive oil in a skillet over medium heat.
• Cook the chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F).
• Remove and place on a paper towel-lined plate.

Oven-Baked Method:

• Preheat oven to 400°F.
• Place breaded chicken on a wire rack set over a baking sheet.
• Lightly spray with cooking oil and bake for 20 minutes, flipping halfway.

Air Fryer Method:

• Preheat air fryer to 375°F.
• Place chicken in a single layer in the air fryer basket.
• Cook for 12-15 minutes, flipping once.

Tips for the Best Lemon Pepper Chicken Cutlets

• Use freshly ground black pepper for the best flavor.
• Let the breaded chicken rest for 5-10 minutes before cooking to help the coating adhere.
• Don’t overcrowd the pan—cook in batches for even crispiness.
• Add a squeeze of fresh lemon juice after cooking for an extra punch of citrus flavor.

What to Serve with Lemon Pepper Chicken Cutlets

• Side Dishes: Garlic mashed potatoes, roasted vegetables, or a fresh green salad.
• Sauces: Honey mustard, garlic aioli, or homemade ranch dressing.
• Main Course Ideas: Serve on a sandwich, over pasta, or in a wrap.

Storing & Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze breaded (uncooked) cutlets for up to 2 months.
• Reheat: Use the oven or air fryer to maintain crispiness.

Recipe FAQ’s

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs work great and add extra juiciness to the cutlets.

How do I make the coating extra crispy?

Using panko breadcrumbs instead of regular breadcrumbs helps achieve a crunchier texture. Also, letting the breaded chicken rest before cooking allows the coating to adhere better.

Can I marinate the chicken beforehand?

You can marinate the chicken in lemon juice, black pepper, and garlic for 30 minutes before breading for even more flavor.