Lemon Pepper Chicken Cutlets Recipe
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: 4 Servings
Ingredients
- 4 – 4 oz. boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- 1 egg
- 2 Tbsp. milk
- 2 Tbsp. Tone’s®️ Lemon Pepper Seasoning Blend
- ½ cup fine breadcrumbs
- Oil for frying
Directions
- Place chicken breasts between two pieces of plastic wrap.
- With a rolling pin or a heavy bottomed skillet, pound the chicken to ¼” thickness.
- Gather three bowls.
- Place the flour in one, mix the egg and milk in the second, and add the breadcrumbs and seasoning to the third – whisk to blend.
- Dredge each piece of chicken in the flour, then shake off the excess and dip it in the egg mixture.
- Be sure to coat it completely and then shake off the excess egg.
- Place in the breadcrumbs and press to adhere to the breasts.
- Place on a platter.
- Add 2-4 Tbsp. of oil to a skillet. You will want the oil to be about 1/8” deep.
- Heat over medium heat for 2 minutes.
- Carefully add the chicken breasts and fry about 3-4 minutes per side or until they reach an internal temperature of 165°F. You may need to do this in batches if your pan is not large enough. Do not crowd the chicken.
- Drain on a paper towel lined plate.
- Serve immediately or keep warm in a 200°F oven.
