YOUR SOLIN GENERATED RECIPE
Crispy Herb-Crusted Chicken Cutlets with Lemon
Enjoy tender chicken cutlets beautifully coated in a light, crispy herb crust paired with a zesty splash of lemon. This dish brings a balanced mix of protein and subtle warmth from fresh herbs, making it a delightful meal for any time of day.
INGREDIENTS
4 oz Chicken Cutlet
1 Large Egg
1/4 cup Panko Breadcrumbs
1 tbsp Fresh Parsley (chopped)
1 tsp Fresh Thyme (chopped)
1 tbsp Lemon Juice
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Place the chicken cutlet between two sheets of parchment paper and gently pound to an even thickness for uniform cooking.
In a shallow bowl, whisk the egg until well combined.
In another bowl, combine panko breadcrumbs, chopped parsley, chopped thyme, salt, and pepper.
Dip the chicken in the egg, ensuring an even coat, then press into the breadcrumb mixture until fully coated.
Heat the olive oil in a non-stick skillet over medium heat.
Add the chicken cutlet to the pan and cook for about 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and the coating is crispy and golden.
Remove from heat and drizzle lemon juice over the top before serving.