Panko Parmesan Crusted Lemon Chicken
Serves: 8 servings
  • 4 boneless, skinless, chicken breasts, about 3 lbs. total
  • 2 eggs
  • ¼ cup Dijon mustard
  • 3 lemons
  • ¼ cup +2 tablespoons olive oil
  • 2 cloves minced garlic
  • ½ teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 2¼ cups finely grated parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter
  1. Place each chicken breast on a cutting board and hold it flat with the palm of your non-knife hand. Using a sharp knife (preferably a fillet knife) slice the chicken breast horizontally into two even pieces. You’ll end up with a total of 8 chicken cutlets. (see notes below)
  2. Juice and zest one lemon. In a large shallow dish whisk together the eggs, Dijon mustard, lemon juice, zest, ¼ cup olive oil, garlic, Italian seasoning, salt, and pepper. Lay the chicken cutlets in the baking dish and coat each with the egg mixture. Give each cutlet a few pokes/punctures with a fork to allow the seasonings in the egg mixture to better permeate the meat. Let marinate in the refrigerator for a few hours or overnight.
  3. Combine the parmesan cheese and panko breadcrumbs in another large shallow dish. Melt 2 teaspoons of butter along with 2 teaspoons of olive oil in a large, good quality, non-stick skillet over medium high heat. One by one lay the chicken cutlets in the parmesan/panko mixture. Spoon the parmesan/panko crumbs over the top and press the mixture VERY firmly into each cutlet with the back of the spoon. Lift the cutlet out of the dish with a fork and gently shake off the excess panko/parmesan before placing in the hot skillet.
  4. Cook 3 breaded cutlets at a time for 4-5 minutes per side until golden brown and crispy. Repeat with remaining cutlets. Cut the lemons into wedges and serve with the cutlets.
You can also make cutlets by using a meat pounder to flatten each chicken breast to a thickness of ½ inch OR buy chicken breasts that have already been thinly sliced or made into cutlets.
Nutrition Information
Serving size: 1 chicken cutlet, Calories: 347, Fat: 22g, Saturated fat: 7g, Unsaturated fat: 15g, Trans fat: 0g, Carbohydrates: 9g, Sugar: 1g, Sodium: 716mg, Fiber: 1g, Protein: 28g, Cholesterol: 125mg
Recipe by Queen of My Kitchen at