Recipe: Lemon Chicken Cutlet

I hate making chicken cutlets; they’re messy and your hands get all chickeny. But when the chicken turns out this good, it’s worth the mess. I served the chicken with cucumber kimchi (recipe coming soon) and pineapples.


1 lemon for zesting

1 egg

1 cup of plain bread crumbs (I just dumped a bunch on a plate and it turned out to be just the right amount)

3 large chicken cutlets

1/4 cup of flour (once again, I just poured some on a plate)


1. Heat oven to 400 degrees F

2. Beat the egg in a bowl

3. Zest lemon and mix the zest in with the bread crumbs on a plate

4. Cover each cutlet with flour

5. Place each cutlet in bowl and cover with egg

6. Toss the cutlets from side to side on the plate with the bread crumb/lemon zest mixture

7. Cover cookie sheet with foil, spray with cooking spray, and place cutlets on sheet

8. Bake for 20-25 minutes

9. Remove chicken and cut one in half to make sure it is fully cooked

Original recipe adapted from Rachael Ray 365: No Repeats–A Year of Deliciously Different Dinners


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