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Abner & Amanda's Lemon Chicken

Lemon Chicken

byAmanda Sudano Ramirez and Abner Ramirez
Total 30 mins, includes cooling time
Active 30 mins
Makes 4 to 6 servings
  • 6 thin-sliced chicken breast cutlets or chicken tenders
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1/3 cup panko bread crumbs
  • 1/3 cup fine bread crumbs
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Olive oil, for frying
  • Lemon quarters, for serving
    1. Place the chicken cutlets between pieces of plastic wrap and pound until thin and even. Sprinkle the chicken with the salt and pepper and set aside.
    2. Set up 3 shallow bowls or plates. Place the flour in one, eggs in another, and the panko and fine bread crumbs in the third. To the bowl with the eggs, add the zest and lemon juice. Whisk the eggs until combined.
    3. Dip a cutlet into the flour to coat and shake off excess. Then dip it into the eggs, allowing excess egg to drip back into the bowl. Place it in the bread crumbs and gently push down to adhere the crumbs all over the cutlet. Place on a sheet pan and continue breading the remaining chicken pieces.
    4. Add oil to a large skillet to the depth of 1 to 2 inches. Heat over medium-high heat until hot. Place the chicken in an even layer in the oil with space between the cutlets. Do not overcrowd the pan; work in batches if necessary. Keep a close eye and lower the heat if necessary. When you see the edges turn golden brown, about 2 minutes, flip the pieces over and cook the other side. Transfer the chicken to a paper towel–lined tray or plate to drain.
    5. To serve, place lemon quarters on the side to squeeze over the chicken.