Best 9 Lemon Baked Chicken Cutlet Recipes

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Are you looking for a delicious and flavorful dish that can be whipped up in no time? Look no further than lemon baked chicken cutlets! This dish is not only easy to prepare, but also incredibly versatile, making it a perfect choice for any occasion. Whether you're hosting a dinner party or simply looking for a quick and easy weeknight meal, lemon baked chicken cutlets are sure to impress. With just a few simple ingredients and a few minutes of prep, you can create a culinary masterpiece that will leave your taste buds tingling. So, get ready to embark on a delightful culinary journey as we explore the best recipe for lemon baked chicken cutlets.

Let's cook with our recipes!

LEMON-SAGE CHICKEN CUTLETS



Lemon-Sage Chicken Cutlets image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 large eggs
Juice of 1 lemon, plus lemon wedges for serving
3 tablespoons extra-virgin olive oil
4 sprigs sage, leaves only
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1 to 2 tablespoons unsalted butter
Warm Farro Salad, recipe follows, or other grains, for serving (optional)

Steps:

  • Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
  • Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
  • Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
  • Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
  • Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
  • Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.

CRISPY CHICKEN CUTLETS



Crispy Chicken Cutlets image

Give seasoned chicken cutlets a breadcrumb coating, fry them up and serve them with lemon wedges.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 8

4 boneless skinless chicken breasts (about 8 ounces each)
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
2 1/2 cups fresh breadcrumbs
1 cup all-purpose flour
3 large eggs, lightly beaten
3/4 cup vegetable oil
Lemon wedges, for serving

Steps:

  • Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
  • Pound each chicken breast between two sheets of plastic wrap to an even 1/4-inch thickness. Sprinkle each with some thyme and a generous pinch of salt and pepper. Put the breadcrumbs, flour and eggs in 3 separate shallow dishes. Coat each piece of chicken first in the flour, shaking off any excess, and then dip into the egg and finally transfer to the breadcrumbs, pressing to coat well. Set the pieces aside on a plate.
  • Working in batches, heat 3 tablespoons of the oil in a large skillet over medium heat. Add one piece of chicken and cook until browned and crispy, flipping once, 2 to 3 minutes per side. Transfer to the prepared baking sheet and repeat with the remaining oil and chicken. Transfer the chicken to the oven and bake until hot and cooked through, about 5 minutes. Season with salt and serve with lemon wedges.

LEMON CHICKEN CUTLETS



Lemon Chicken Cutlets image

Working on a sheet of wax paper means almost no cleanup. Be sure to zest the lemon first before juicing and it's good to have 2 lemons: one for the zest and juice, another to cut into wedges for serving. - Jenny Jones

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 skinless, boneless chicken breasts (about 1 pound total)
1/2 cup flour
1/2 teaspoon salt + pepper to taste
2/3 cup plain bread crumbs
1 Tablespoon fresh lemon zest
3 Tablespoons chopped parsley
1 egg
2 teaspoons fresh lemon juice (1/2 a lemon)
2-3 teaspoons olive oil, divided

Steps:

  • Cut each chicken breast into 2 or 3 pieces. Place pieces between plastic and pound to 1/2-inch thickness.
  • On wax paper, combine flour, salt & pepper in one pile and crumbs, lemon zest & parsley in another pile. Beat egg and lemon juice in a small bowl.
  • Dip each piece of chicken in flour, followed by egg, then crumbs. Set each piece aside on the wax paper or a plate.
  • In a large fry pan, heat 1 teaspoon of oil over medium-high heat. Cook chicken 2 1/2 - 3 minutes per side, adding remaining oil as needed. Cook in batches to prevent crowding.
  • Serve with lemon wedges or squeeze lemon juice onto cutlets just before serving.

EASY BAKED LEMON CHICKEN



Easy Baked Lemon Chicken image

This is a wonderful and very easy chicken dish. Everything is in one pan so it makes for easy cleanup. Goes great with mashed potatoes or rice.

Provided by SANDI149

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 3

Number Of Ingredients 9

3 large skinless, boneless chicken breast halves
¼ cup water
½ cup olive oil
2 lemons, juiced
½ cup bread crumbs
1 tablespoon garlic powder
1 tablespoon dried parsley
1 teaspoon paprika
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
  • Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 660.3 calories, Carbohydrate 18.2 g, Cholesterol 129.2 mg, Fat 42.5 g, Fiber 1.6 g, Protein 50.3 g, SaturatedFat 6.7 g, Sodium 248.9 mg, Sugar 2.6 g

LEMON CHICKEN BAKE



Lemon Chicken Bake image

This lovely lemon chicken bake is moist, tender and lemony with a nice crunch. It's a delicious picnic entree as well as a wonderful meal with scalloped or baked potatoes and a fresh green salad on the side. —Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

3 tablespoons butter, melted
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
4 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • Preheat oven to 350°. In a shallow dish, combine butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. , Place in a greased 13x9-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

Nutrition Facts : Calories 255 calories, Fat 12g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 652mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

LEMON BAKED CHICKEN



Lemon Baked Chicken image

This recipe is from the back of a Can of Manishchewitz Matzo Meal, and is one of the chicken dish my grandkids like when they visit. (This is Pareve - not for Passover)

Provided by Chabear01

Categories     Poultry

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken cutlet, I use the thighs
3/4 cup matzo meal
1 1/4 teaspoons salt
3/4 teaspoon paprika
1 egg
2 tablespoons water
cooking oil
2 tablespoons sugar
1 lemon, unpeeled, 1/2 sliced thin
1 (10 1/2 ounce) can chicken broth, condensed clear undiluted (I like the kosher chicken stock for this)

Steps:

  • Grate rind of the whole lemon and set aside.
  • Cut lemon in half and squeeze juice from one half of the lemon over the chicken.
  • Mix Matzo Meal with salt and paprika.
  • Beat egg with water.
  • Dip chicken cutlets first in egg mixture and then in the meal mixture.
  • Brown slowly in a large skillet in 1/4 inch of hot oil: place in a large covered casserole.
  • Sprinkle the grated lemon rind and sugar over the cutlets and top with the lemon slices from the second half of lemon.
  • Add Condensed Clear Chicken Soup.
  • Cover and bake in over at 350 degrees for 30 minutes our until chicken is tender.

Nutrition Facts : Calories 192.6, Fat 2.9, SaturatedFat 0.8, Cholesterol 70.5, Sodium 1335.7, Carbohydrate 36.3, Fiber 2.6, Sugar 9, Protein 7.4

LEMON CHICKEN CUTLETS



Lemon Chicken Cutlets image

Make and share this Lemon Chicken Cutlets recipe from Food.com.

Provided by kimbearly

Categories     Lunch/Snacks

Time 13m

Yield 8 serving(s)

Number Of Ingredients 12

6 chicken breast halves, skinless and boneless
salt
freshly ground pepper
garlic powder
all-purpose flour
4 tablespoons butter, divided
2 tablespoons olive oil or 2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups chicken broth
1/4 cup lemon juice
2 tablespoons chopped fresh flat-leaf parsley (also known as Italian parsley)
lemon slice (optional)

Steps:

  • Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
  • Season cutlets with salt, pepper and garlic powder.
  • Dredge in flour, shaking off excess.
  • In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.
  • Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
  • Remove from pan; keep warm.
  • Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.
  • Stir in chicken broth, stirring up any browned bits from the bottom of skillet.
  • Heat to boiling and cook until thickened, about 2-3 minutes .
  • Remove from heat and stir in lemon juice and parsley.
  • Season with additional salt and pepper, as desired.
  • Serve lemon sauce with cutlets.
  • Garnish with lemon slices, if desired.

Nutrition Facts : Calories 192.9, Fat 14.6, SaturatedFat 5.7, Cholesterol 50.1, Sodium 272.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.4, Protein 12.9

LEMON CHICKEN CUTLETS



Lemon Chicken Cutlets image

Categories     Chicken     Citrus     Poultry     Sauté     Kid-Friendly     Quick & Easy     Low Cal     Dinner     Lemon     Winter     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 2 servings; can be doubled

Number Of Ingredients 6

1/3 cup unseasoned dry breadcrumbs
2 teaspoons minced fresh thyme or 1 1/2 teaspoons dried
1 1/2 teaspoons minced lemon peel
2 skinless boneless chicken breast halves
2 tablespoons olive oil
Lemon wedges

Steps:

  • Mix first 3 ingredients on large plate. Using rolling pin, pound chicken between sheets of waxed paper to scant 1/2-inch thickness. Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken into crumb mixture to cover.
  • Heat oil in heavy large skillet over medium-high heat. Carefully add chicken to skillet. Sauté until chicken is cooked through and golden brown, turning with tongs, about 4 minutes per side. Serve chicken with lemon wedges.

LEMON-CHICKEN CUTLETS WITH KYLE MACLACHLAN



Lemon-Chicken Cutlets with Kyle MacLachlan image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Serves 4

Number Of Ingredients 9

4 boneless, skinless breast halves, butterflied
1/4 cup all-purpose flour
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine
3 tablespoons capers, rinsed
Fried Capers
Juice of 1 lemon

Steps:

  • Place chicken breasts between two sheets of plastic wrap; pound with a mallet to an even thickness. In a shallow dish, combine flour with a generous amount of salt and pepper. Dredge chicken in the flour mixture, tapping off excess; set aside.
  • Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until the butter is foamy. Add chicken, and cook for 2 minutes. Turn, and cook for 2 minutes more. Remove chicken from pan, and keep warm. Pour off excess fat.
  • Add wine, the remaining 2 tablespoons butter, capers, and lemon juice. Cook, swirling pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken and serve garnished with fried capers.

Tips:

  • To achieve a crispy and flavorful coating, ensure that the chicken cutlets are evenly coated in the breadcrumbs mixture before baking.
  • For a tangy and zesty flavor, use fresh lemon zest and juice in the breadcrumb mixture and the basting sauce.
  • To prevent the chicken from drying out during baking, baste it with the melted butter and lemon juice mixture every 15 minutes.
  • For a more succulent and juicy chicken, consider pounding the chicken cutlets to an even thickness before coating and baking.
  • Experiment with different herbs and spices to add additional flavor to the breadcrumb mixture, such as garlic powder, paprika, or dried oregano.
  • Serve the baked chicken cutlets with a side of roasted vegetables, mashed potatoes, or a fresh salad for a complete and satisfying meal.

Conclusion:

This delectable Lemon Baked Chicken Cutlet recipe offers a delightful combination of tangy lemon flavor and crispy breadcrumb coating, making it a perfect choice for a flavorful and satisfying meal. By following the simple steps and incorporating the tips provided, you can create a succulent and flavorful chicken dish that will surely impress your family and friends. Whether served as a main course for dinner or as an appetizer for a party, these baked chicken cutlets are sure to become a favorite dish in your culinary repertoire.

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