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CRISPY LEMON PEPPER CHICKEN
Yield: 4-6
Jess Bentley
@SliceofJess
00:05
PREP
00:15
COOK
00:20
Total Time
Ingredients & Directions
Directions
Breading
1/4 cup
all purpose flour
1/2 cup
panko bread crumbs
1/4 cup
grated parmesan
Zest of 2 lemons
3 teaspoons
ground black pepper
2 teaspoons
garlic powder
1 teaspoon
salt
1/2 teaspoon
paprika
2
eggs
- Mix all the ingredients for the breading, except for the eggs, in a large shallow bowl and set aside.
- Whisk together the eggs in a large, shallow bowl and set aside.
- Use thin sliced breasts, or slice each chicken breast in half, creating two thin cutlets from each breast.
- Set a large skillet over medium high heat on the stove.
- Add the oil a minute or two before cooking.
- Dip each cutlet into the whisked eggs and cover all sides with the breading.
- Then add each cutlet into the skillet to shallow pan fry.
- Fry cutlets for 10 - 12 minutes, making sure to flip halfway through. The chicken will be done when the internal temperature reaches 165F.
- Enjoy with additional lemon slices and parsley for garnish.
Chicken
1/2 cup
vegetable or peanut oil
1.5 lbs
1
lemon - cut into slices
2 tablespoons
chopped fresh Italian parsley
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CRISPY LEMON PEPPER CHICKEN
Jess Bentley
@SliceofJess
Yield: 4-6
00:05
PREP
00:15
COOK
00:20 Total Time
Ingredients
Directions
Breading
1/4 cup
all purpose flour
1/2 cup
panko bread crumbs
1/4 cup
grated parmesan
Zest of 2 lemons
3 teaspoons
ground black pepper
2 teaspoons
garlic powder
1 teaspoon
salt
1/2 teaspoon
paprika
2
eggs
- Mix all the ingredients for the breading, except for the eggs, in a large shallow bowl and set aside.
- Whisk together the eggs in a large, shallow bowl and set aside.
- Use thin sliced breasts, or slice each chicken breast in half, creating two thin cutlets from each breast.
- Set a large skillet over medium high heat on the stove.
- Add the oil a minute or two before cooking.
- Dip each cutlet into the whisked eggs and cover all sides with the breading.
- Then add each cutlet into the skillet to shallow pan fry.
- Fry cutlets for 10 - 12 minutes, making sure to flip halfway through. The chicken will be done when the internal temperature reaches 165F.
- Enjoy with additional lemon slices and parsley for garnish.
Chicken
1/2 cup
vegetable or peanut oil
1.5 lbs
1
lemon - cut into slices
2 tablespoons
chopped fresh Italian parsley
