Crispy Lemon Pepper Chicken
Crispy Lemon Pepper Chicken is a beverage that serves 4. One portion of this dish contains about 51g of protein, 17g of fat, and a total of 441 calories. For $2.91 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 18 people found this recipe to be delicious and satisfying. Head to the store and pick up ground pepper, paprika, flour, and a few other things to make it today. It is brought to you by Life Made Simple. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a dairy free diet. With a spoonacular score of 85%, this dish is tremendous. Lemon Pepper Chicken Wraps with Lemon Pepper Sauce #WeekdaySupper #SauteExpress, Crispy Chicken with Piquillo Pepper Sauce, and Crispy Baked Salt and Pepper Chicken Wings are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
4 chicken breast cutlets (or 2 breasts cut in half)
1/2 tsp. dried parsley
1/2 c. all-purpose flour
2 tsp. garlic powder
2 1/2 tsp. ground black pepper
1 lemon, cut into 1/4-inch thick slices
Zest of 3 lemons
3 tbsp. olive oil
1/4 c. panko bread crumbs
1/4 tsp. paprika
1 tsp. salt
Equipment:
frying pan
aluminum foil
wire rack
Cooking instruction summary:
In a small rectangular dish, combine the olive oil and lemon zest. Set aside. In a small rectangular dish, combine the flour, bread crumbs, pepper, garlic powder, salt, parsley, and paprika. Set aside. Set a large deep skillet over medium heat, add remaining olive oil. Take 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. Place 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. Remove from the skillet and place on a cooling rack. Let rest for 2-3 minutes before slicing and serving.
Step by step:
1. In a small rectangular dish, combine the olive oil and lemon zest. Set aside.
2. In a small rectangular dish, combine the flour, bread crumbs, pepper, garlic powder, salt, parsley, and paprika. Set aside.
3. Set a large deep skillet over medium heat, add remaining olive oil.
4. Take each chicken cutlet and dip both sides in the olive oil mixture, then in the breading.
5. Place onto a plate or piece of aluminum foil. Repeat with the remaining cutlets.
6. Place into the pan, cook on one side for 5-6 minutes before flipping. Continue cooking for an additional 5 minutes.
7. Place the lemon slices in the pan and continue cooking until the chicken reaches an internal temperature of 160 degrees.
8. Remove from the skillet and place on a cooling rack.
9. Let rest for 2-3 minutes before slicing and serving.
Nutrition Information:
covered percent of daily need
