Breaded chicken breast without eggs with lemon and orange, slices of breaded chicken baked in the oven without eggs and marinated in citrus, the perfect idea if you don’t know How to cook chicken. The baked chicken cutlets with lemon and orange are a quick and very easy main course to prepare that will make your guests or your family fall in love. Delicious breaded slices with a crunchy and flavorful Parmesan coating that are not fried but baked in the oven, flavored with orange and lemon.
To make this recipe for baked chicken cutlets without eggs I used sliced chicken breast, but you can substitute this type of meat with beef, turkey or pork loin. The cutlets prepared this way are marinated in oil, lemon and orange and then coated in a mixture of breadcrumbs, parsley, Parmesan and lemon zest, are baked in the oven and result in very tender egg-free cutlets that are delicious.
At my house everyone goes crazy for cutlets: my loved ones love the fried chicken cutlets like my mother makes them, they love the chicken cutlets pizzaiola with tomato and mozzarella, the classic baked chicken cutlets and even the baked chicken cutlets with peppers, but the Citrus Chicken Cutlets are among their favorites and I often serve them with boiled potato salads, roast potatoes with bacon and rosemary, salads and gratinated vegetables and if I have nothing else, I can simply serve them with homemade mayonnaise. In any case, I assure you they are also good on their own.
These delicious cutlets can also be frozen raw once breaded; store them in food bags and thaw when needed shortly before baking. But now let’s discover together the recipe for these delicious citrus baked chicken cutlets. Before heading to the kitchen, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Citrus Breaded Chicken Breast
- 2 lb 10 oz lbs chicken breast
- 2 oranges (juicy, organic)
- 1 1/2 lemon (organic)
- 1 1/4 cups breadcrumbs
- 2/3 cup grated Parmesan (or Pecorino)
- to taste parsley
- 1 pinch garlic
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Steps to make Citrus Breaded Chicken Breast
Squeeze one juicy lemon and one and a half oranges, place the slices on a plate and drizzle them with almost all of the citrus juice, add a generous drizzle of oil and mix. Let marinate for 15 minutes and meanwhile prepare a coating with breadcrumbs, cheese, parsley, lemon zest and a very little garlic (for convenience I use garlic powder). Mix the coating ingredients together and press the slices into the mixture on both sides so the coating adheres well.
Lay the slices on a baking sheet lined with parchment paper and drizzle with a little of the reserved citrus juice, add a generous drizzle of oil, season with salt, sprinkle with almond flakes and place half-moon slices of orange and lemon on top. Bake in a conventional oven for 20–25 minutes at 392°F or until golden.
Remove from the oven, let cool slightly and serve.
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The breaded slices cooked this way can be prepared in advance and reheated in the oven shortly before serving. Leftovers should be stored in the fridge in an airtight container and consumed within 24 hours. If you don’t like citrus, you can omit it entirely from the recipe and you’ll get excellent simple egg-free baked chicken cutlets.
