Lemony Chicken Cutlets Recipe

Name: Lemony Chicken Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole chicken breasts (split, skinned, boned, fat removed); onion powder, to taste; kosher salt & freshly ground black pepper, to taste; 3 lemons, divided; ½ cup dry white wine; 2 large garlic cloves, sliced; 2 tablespoons fresh basil, chopped; 1 dash hot sauce (optional); 1 tablespoon butter; vegetable oil; 2 egg whites, lighly beaten; 2 teaspoons lemon zest; breadcrumbs; 2 sprigs fresh sage; 2 tablespoons capers, rinsed and drained; flat-leaf Italian parsley, chopped (garnish)

Servings: persons

3 whole chicken breasts (split, skinned, boned, fat removed)
onion powder, to taste
kosher salt & freshly ground black pepper, to taste
3 lemons, divided
½ cup dry white wine
2 large garlic cloves, sliced
2 tablespoons fresh basil, chopped
1 dash hot sauce (optional)
1 tablespoon butter
vegetable oil
2 egg whites, lighly beaten
2 teaspoons lemon zest
breadcrumbs
2 sprigs fresh sage
2 tablespoons capers, rinsed and drained
flat-leaf Italian parsley, chopped (garnish)

1
Rinse the chicken and pat dry with paper towels.
2
Use a meat mallet to flatten the chicken between 2 sheets of waxed paper.
3
Season the chicken with the onion powder, salt, and pepper; lay them in a deep bowl.
4
To the chicken add the juice of one (1) lemon, wine, garlic, basil, and hot sauce (optional); marinate in the refrigerator for at least two (2) hours.
5
In a large, heavy-bottomed skillet heat the butter and about 3/4-inch oil over a medium flame.
6
(DO NOT USE OLIVE OIL).
7
Mix together the lemon zest and breadcrumbs on a rimmed flat dish.
8
Remove the chicken breasts from the marinade; dip in the egg whites one-at-a-time and press both sides in the breadcrumb mixture.
9
Once the oil is hot, but not smoking, (COOK'S TIP: Flip breadcrumbs in oil; if oil boils violently, it is ready.
10
), add the sage to the skillet and place each chicken breast, one-at-a-time, gently into the oil.
11
Cook for one (1) minute on each side - DO NOT OVERCOOK.
12
Transfer chicken to paper towels and blot off excess oil.
13
Serve immediately on warmed dinner plates; give each breast a squeeze of lemon juice.
14
Garnish with thinly-sliced lemon rounds; sprinkle capers and parsley over top.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 whole chicken breasts (split, skinned, boned, fat removed), onion powder, to taste, kosher salt & freshly ground black pepper, to taste, 3 lemons, divided, and more.

Yes, Lemony Chicken Cutlets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemony Chicken Cutlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions