The light lemon breaded chicken breast or eggless breaded chicken cutlet is a tasty and light meat main course.
Preferably use whole wheat breadcrumbs for the breading.
To make it stick, use lemon juice instead of oil.
Don’t forget to consider the breading in the total carb count of your meal.
Cutlets make everyone happy, young and old, and the light chicken cutlet is a perfect healthy option for the whole family.
I love thin, crispy chicken cutlets, what about you?
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven, Stove, Air fryer
- Cuisine: Italian
Ingredients
Purchase yellow chicken breast sliced into thin pieces.
The thickness of the chicken breast slices affects the tenderness of the cutlet:
– thinner for dry and crispy cutlets;
– thicker for tender and juicy cutlets.
I love thin, dry, and crispy chicken cutlets.
- slices chicken breast (yellow)
- to taste breadcrumbs (or whole wheat breadcrumbs)
- 2 tablespoons cheese (grated: caciocavallo or grana or parmesan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste lemon juice
- to taste chopped parsley
- 1 drizzle extra virgin olive oil (raw)
- slices lemon
Suggested Tools
- Baking tray 10×11 inches
- Parchment paper
Preparation
1. Store raw chicken in a sealed container in the coldest part of the fridge at a maximum temperature of 41°F and prevent its juices from dripping onto other foods.
2. Do not wash raw chicken: you might spread germs through water splashes.
3. After touching the chicken, thoroughly wash utensils, surfaces, and hands with hot water and soap to prevent cross-contamination.
4. Cook the chicken thoroughly.
How do I know if the chicken is cooked through?
Cut into the thickest part: the meat should have no traces of pink, and the juices should be completely clear.If possible, take the meat out of the fridge about an hour before cooking it to bring it to room temperature.
In a plate, mix:
– breadcrumbs or whole wheat breadcrumbs;
– grated cheese;
– salt;
– pepper;
and mix.You can flavor the breading with herbs and spices to taste.
Moisten the chicken breast slices with lemon juice.
Coat the chicken slices in the breading, on both sides, pressing slightly to make it adhere well.Line a baking tray with a sheet of parchment paper.
Place the breaded slices on it.Preheat the oven.
Bake in a fan oven at 350°F for 25-30 minutes until golden and to the desired crispiness.
* turn the cutlets a couple of times, about every 10 minutes.
Ensure the chicken is thoroughly cooked.For a crispier and more golden breading: take them out a couple of minutes earlier, spray or drizzle with a bit of extra virgin olive oil, and finish cooking.
On griddle – grill – ridged plate with parchment paper
Heat the surface well.
Cut a sheet of parchment paper to the size of the surface – it should not hang over the edges as it may burn.
Place the parchment paper on the surface.
Place the cutlets on the parchment paper.
Cook them on both sides, gently turning the cutlets to keep the breading well adhered.
Ensure the chicken is thoroughly cooked.Heat the non-stick pan.
Place the chicken cutlets on the hot non-stick pan.
Cook them on both sides until golden and to the desired crispiness.
Ensure the chicken is thoroughly cooked.Plate.
Grind a little more pepper, add chopped parsley, and drizzle with a bit of raw extra virgin olive oil.Serve with lemon slices.
Your light lemon breaded chicken breast is ready.
Enjoy your meal!
The chicken cutlet is an easy dish to balance with preferably whole grain carbs [bread, pasta or rice] and vegetables to create a balanced meal or one-dish meal that helps maintain stable blood sugar levels.
Don’t forget to consider the breading in the total carb count of your meal.
Storage, Tips, and Variations
As an alternative to chicken breast, you can use turkey breast cut into thin slices.
For a more rustic breading, use coarsely ground whole grain bread.
You can use gluten-free breadcrumbs for a gluten-free version.
You can omit the cheese.
For a more fragrant breading, you can add grated lemon zest.
Cooked chicken cutlets can be stored in the fridge in an airtight container for up to a couple of days.
FAQ (Frequently Asked Questions)
Can I cook the cutlets in an air fryer?
Yes.
Follow the instructions – program, temperature, and time – indicated in your appliance’s user manual.
Check the doneness from time to time.
Generally, with an air fryer, cooking times are reduced:
– in a fan oven at 350°F for 25-30 minutes, turning the chicken cutlets approximately every 10 minutes;
– in an air fryer at 320°F for 16-20 minutes, turning the cutlets halfway through cooking.
How do I know if the chicken is cooked through?
Cut into the thickest part: the meat should have no traces of pink, and the juices should be completely clear.
