Crispy Lemon Pepper Chicken 2


For the lemon oil:

  • 3 tbsp olive oil
  • zest of 3 lemons

For the breading:

  • 1/2 cup all purpose flour
  • 1/4 cup panko bread crumbs
  • 2 1/2 tsp ground black pepper
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp dried parsley
  • 1/4 tsp paprika

For the chicken:

  • 4 chicken breast cutlets – or 2 breasts cut in half
  • 3 tbsp olive oil
  • 1 lemon – cut into 1/4-inch thick slices


1In a small rectangular dish, combine the olive oil and lemon zest. Set aside.


2In a small rectangular dish, combine the flour, bread crumbs, pepper, garlic powder, salt, parsley, and paprika. Set aside.


3Set a large deep skillet over medium heat, add remaining olive oil.


4Take each chicken cutlet and dip both sides in the olive oil mixture, then in the breading. Place onto a plate or piece of aluminum foil. Repeat with the remaining cutlets.

5Place into the pan, cook on one side for 5-6 minutes before flipping. Continue cooking for an additional 5 minutes. Place the lemon slices in the pan and continue cooking until the chicken reaches an internal temperature of 160 degrees.
6Remove from the skillet and place on a cooling rack. Let rest for 2-3 minutes before slicing and serving.