Description
These crispy lemon chicken cutlets are golden, juicy, and topped with fresh arugula for a bright, zesty finish. This easy 30-minute chicken dinner is perfect for busy weeknights, meal prep, or light entertaining. Made with simple ingredients and packed with fresh citrus flavor, it’s a family favorite you’ll make again and again.
Ingredients
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4 boneless, skinless chicken breasts
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2 lemons (1 juiced, 1 sliced)
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1 cup all-purpose flour
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2 large eggs
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1 cup breadcrumbs (panko for extra crispiness)
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½ cup grated Parmesan cheese
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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½ teaspoon paprika
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3 tablespoons olive oil (for frying)
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2 cups fresh arugula
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1 tablespoon olive oil (for salad)
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Pinch of salt for arugula
Instructions
Slice each chicken breast horizontally to create thinner cutlets. If needed, gently pound them to even thickness for faster, even cooking.
Place flour in one shallow bowl.
Whisk eggs in another.
In a third bowl, combine breadcrumbs, Parmesan, salt, pepper, garlic powder, and paprika.
Dredge each cutlet in flour, shaking off excess.
Dip into eggs.
Press firmly into breadcrumb mixture to coat evenly.
Heat 3 tablespoons olive oil in a large skillet over medium heat.
Cook cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F. The crust should look crisp and deep golden
Transfer to a paper towel-lined plate.
Squeeze fresh lemon juice over the warm cutlets. Top with lemon slices for extra brightness.
In a bowl, toss arugula with 1 tablespoon olive oil, a squeeze of lemon, and a pinch of salt.
Serve chicken topped with fresh arugula for a crisp, peppery bite
- Prep Time: 15 minutes
- Cook Time: 15 minutes