The light lemon breaded chicken breast is a chicken cutlet with a light breading without eggs.
I use a homemade breading: healthy and simple, tasty and light based on whole wheat breadcrumbs.
Don’t forget to account for the breading in the total carbohydrates count of your meal.
Chicken cutlets are the joy of both adults and kids, even better if they are light!
Light lemon cutlets are crunchy and fragrant without frying, with cooking in the oven, on the grill, or in a non-stick pan.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven, Grill, Plate
- Cuisine: Italian
Ingredients
I bought chicken breast cut thinly yellow.
The thickness of the chicken breast slices affects the tenderness of the cutlet:
– thicker for tender and juicy cutlets;
– thinner for dry and crispy cutlets.
I love thin, dry, and crispy chicken cutlets.
- chicken breast (cut thinly yellow)
- as needed breadcrumbs (or whole wheat breadcrumbs)
- 2 tablespoons cheese (grated: caciocavallo or grana or parmesan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
- as needed lemon juice
- 1 drizzle extra virgin olive oil (raw)
- slices lemon
Suggested Tools
- Baking tray 9.8×11.4 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 (5°C) and avoid its juices dripping on other foods.
2. Do not wash raw chicken: you could 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 well cooked?
Cut into the thickest part: the meat should have no pink traces, and the juices should be completely clear.Remove the chicken breast slices from the fridge at least an hour before cooking.
In a deep dish, mix:
– breadcrumbs or whole wheat breadcrumbs;
– grated cheese;
– salt;
– pepper;
– chopped parsley;
and mix.Soak the chicken breast slices in lemon juice and dip them in the breading, pressing to adhere well.
Line a baking tray with a sheet of parchment paper.
Arrange the breaded slices.Preheat the oven.
Bake in a fan oven at 356°F (180°C) for 25-30 minutes, turning the chicken cutlets about every 10 minutes, until golden and to the desired crispness.
Remove from the oven when they are well golden and crispy.For a crunchier and more golden breading: remove a couple of minutes earlier, spray or drizzle with a bit of extra virgin olive oil, and complete cooking.
Heat the griddle – grill – ridged plate.
Cut a sheet of parchment paper to the size of the griddle – grill – ridged plate – be careful not to let it stick out from the edges as it may burn.
Place the parchment paper on the hot griddle – grill – ridged plate.Place the chicken cutlets on the parchment paper.
Cook them on both sides, ensuring the chicken is well cooked and to the desired crispness.Heat the non-stick pan.
Place the chicken cutlets on the hot non-stick pan.
Cook them on both sides, ensuring the chicken is well cooked and to the desired crispness.Plate up.
Grind a bit more pepper, add chopped parsley, and drizzle with a bit of extra virgin olive oil.Serve them accompanied by lemon slices.
Your light lemon breaded chicken breast is ready.
Enjoy your meal!
Storage, Tips, and Variations
As an alternative to chicken, you can use turkey breast cut into thin slices.
You can use gluten-free breadcrumbs for a gluten-free version.
You can omit the cheese.
You can flavor the breading with herbs and spices to taste.
For an even 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 times – indicated in your appliance’s manual.
Check the cooking degree from time to time.
In general, with an air fryer, the cooking time is reduced:
– in a fan oven at 356°F (180°C) for 25-30 minutes, turning the chicken cutlets every 10 minutes or so;
– in an air fryer at 320°F (160°C) for 16-20 minutes, turning the cutlets halfway through cooking.
How do I know if the chicken is well cooked?
Cut into the thickest part: the meat should have no pink traces, and the juices should be completely clear.
