Lemon Pepper Chicken Cutlets are a crispy, juicy, and flavor-packed dinner that’s ready in under 30 minutes. In this easy lemon pepper chicken cutlets recipe, thinly pounded chicken breasts are seasoned with zesty lemon, bold black pepper, and golden breadcrumbs, then cooked to perfection — whether pan-fried for maximum crunch, baked in the oven, or made lighter in the air fryer.
This recipe comes straight from my own kitchen, inspired by my father’s little restaurant on the Monterey pier and my roots in Sapporo, Japan. While it’s simple to prepare, it’s built on decades of flavor inspiration and cooking know-how. From the precision of Japanese cooking to my love of bright Mediterranean flavors, every bite delivers fresh citrus, peppery heat, and satisfying crunch.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
These Lemon Pepper Chicken Cutlets aren’t just another chicken dinner — they’re a flavor upgrade you’ll crave again and again. Every bite delivers the bright tang of fresh lemon juice, the warmth of cracked pepper, and the satisfying crunch of a golden crust. This lemon pepper chicken cutlets recipe is quick to prepare, adaptable to any kitchen, and guaranteed to please.
- Fresh & Zesty: The citrus cuts through the richness, making each bite light and refreshing.
- Crispy Yet Juicy: A perfectly balanced breading keeps the outside crisp while locking in moisture.
- Multiple Cooking Methods: Whether you want baked lemon pepper chicken cutlets in the oven, fried lemon pepper chicken cutlets on the stove, or a light air fryer version, this recipe has you covered.
- Customizable: Skip the flour for a gluten-free option or add a fresh Greek salad topping for a Mediterranean twist.
It’s the kind of dish that works for busy weeknights but looks and tastes special enough for guests.
Ingredients & Prep
To make these Lemon Pepper Chicken Cutlets, you’ll need a few pantry staples and a good squeeze of fresh lemon. The ingredient list is short, but every item plays a big role in flavor and texture.
Ingredients
- 4 boneless, skinless chicken breasts, pounded thin
- 1 tsp kosher salt
- 2 tsp freshly cracked black pepper
- 1 tbsp lemon zest (from 1–2 lemons)
- 2 tbsp fresh lemon juice
- 2 tsp lemon pepper seasoning
- 1 cup all-purpose flour (or gluten-free flour)
- 2 large eggs, beaten
- 1 cup breadcrumbs or panko
- 3 tbsp olive oil (plus more as needed)
- Lemon wedges, for serving
Prep Tips
- Use a meat thermometer and aim for an internal temperature of 165°F for perfectly cooked chicken.
- For extra crispiness, toast panko breadcrumbs in a dry skillet before breading.
Step-by-Step Instructions
Marinate Chicken for Bright Lemon Pepper Flavor
Pat chicken cutlets dry with paper towels. Season both sides with salt, pepper, lemon zest, and lemon pepper seasoning. Drizzle with lemon juice and let rest for 10 minutes to infuse flavor.
Set Up a Three-Step Breading Station for Perfect Crispiness
Place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third. (For lemon pepper chicken no flour, skip the flour and dip directly into eggs.)
Coat Cutlets for a Crunchy Golden Crust
Dredge each cutlet in flour (if using), shake off excess, dip into egg, then press into breadcrumbs until fully coated. Press firmly so the coating adheres well.
Cook to Perfection – Pan-Fry, Bake, or Air Fry
- Pan-Fried (Crispiest): Heat olive oil in a skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden brown and cooked through.
- Baked (Oven): Preheat oven to 400°F. Bake breaded cutlets on a parchment-lined baking sheet for 15–18 minutes, flipping halfway.
- Air Fryer: Preheat to 375°F. Air fry cutlets in a single layer for 8–10 minutes, flipping halfway.
Pro Tips & Variations
Go Gluten-Free: Swap all-purpose flour for cornstarch or skip it entirely. Use gluten-free breadcrumbs for the same crunch.
Greek Salad Topping: Add a Mediterranean twist by topping cutlets with diced cucumber, tomato, red onion, Kalamata olives, and feta cheese.
Extra Crispy Finish: Toast panko breadcrumbs in a dry skillet before breading to intensify the crunch and add a nutty aroma.
Citrus Boost: Squeeze fresh lemon juice over the cutlets right before serving for a burst of brightness without overpowering the seasoning.
Serving Suggestions
These easy lemon pepper chicken cutlets pair beautifully with light, vibrant sides or hearty comfort dishes. Try serving them with roasted vegetables, creamy mashed potatoes, or a tangy salad. For a lighter plate, add a side of fresh greens with a citrus vinaigrette, or pair with steamed asparagus for a spring-inspired meal.
For warm-weather meals, serve alongside chilled pasta salad, grilled corn, or tuck into a wrap with crisp lettuce and creamy dressing.
Storage & Reheating
Storage
- Refrigerator: Store cooled cutlets in an airtight container for up to 3 days.
- Freezer (Uncooked): Bread the cutlets, place on a baking sheet to freeze solid, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the cooking time.
Reheating
- Oven: Preheat to 350°F and bake for 8–10 minutes until heated through and crispy.
- Air Fryer: Heat at 375°F for 4–5 minutes, flipping halfway.
- Avoid Microwave: Softens the breading and reduces crispiness.
FAQs
Is lemon pepper seasoning good on chicken breasts?
Absolutely — it enhances the flavor of chicken breasts with bright citrus and peppery depth, making it ideal for lemon pepper chicken cutlets.
What sauce goes well with lemon pepper chicken?
Creamy ranch, garlic aioli, or a quick lemon butter sauce pair beautifully with this lemon pepper chicken cutlets recipe.
Do you dip cutlets in egg or flour first?
For the best coating on your lemon pepper chicken cutlets, dip in flour first (unless making the no-flour version), then egg, then breadcrumbs.
Do you put lemon pepper on before or after cooking?
Season before cooking so the flavor penetrates the meat, then sprinkle a little extra after cooking to brighten your lemon pepper chicken cutlets.
Conclusion
Lemon Pepper Chicken Cutlets are proof that a quick weeknight dinner can still feel special. With their golden, crispy crust, juicy center, and bright lemon-pepper flavor, they’re a dish you’ll want in your regular rotation. Whether you pan-fry, bake, or air fry, these cutlets deliver flavor, texture, and versatility in every bite — making them just as perfect for a busy Tuesday as they are for a weekend gathering.
PrintExtra Crispy Lemon Pepper Chicken Cutlets Recipe
This lemon pepper chicken cutlets recipe delivers golden, crispy cutlets with juicy, tender chicken inside. Perfect for pan-frying, baking, or air frying, it’s packed with zesty lemon flavor and peppery warmth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan Frying, Baking, Air Fryer
- Cuisine: American
Ingredients
4 boneless, skinless chicken breasts, pounded thin
1 tsp kosher salt
2 tsp cracked black pepper
1 tbsp lemon zest (from 1–2 lemons)
2 tbsp fresh lemon juice
2 tsp lemon pepper seasoning
1 cup all-purpose flour (or gluten-free flour)
2 large eggs, beaten
1 cup breadcrumbs or panko
3 tbsp olive oil (plus more as needed)
Lemon wedges for serving
Instructions
1. Pat chicken dry; season with salt, pepper, lemon zest, lemon juice, and lemon pepper seasoning.
2. Set up breading station with flour, beaten eggs, and breadcrumbs.
3. Dredge cutlets in flour (if using), dip in eggs, then coat in breadcrumbs.
4. Pan-fry in olive oil for 3–4 minutes per side until golden and cooked through.
5. Oven bake at 400°F for 15–18 minutes, flipping halfway.
6. Air fry at 375°F for 8–10 minutes, flipping halfway.
7. Serve with lemon wedges.
Notes
Skip the flour for a gluten-free version of this lemon pepper chicken cutlets recipe.
Add a Greek salad topping for a Mediterranean twist.
Reheat in the oven or air fryer to keep crispy.
Nutrition
- Serving Size: 1 cutlet
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 105mg
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