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Homemade Crispy Lemon Chicken Cutlets with Arugula Salad photo

Crispy Lemon Chicken Cutlets with Arugula Salad

This Crispy Lemon Chicken Cutlets with Arugula Salad is quick, crispy, and bursting with bright lemony flavor paired with a fresh peppery salad.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 eggs beaten
  • 1 lemon zested and juiced
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 tablespoons olive oil for frying
  • 4 cups arugula
  • 1/4 cup cherry tomatoes halved
  • 1/4 cup cucumber sliced
  • 1/4 cup red onion thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil for salad
  • Fresh parsley for garnish

Equipment

  • Large skillet or frying pan
  • Mixing bowls
  • Whisk or fork
  • Meat mallet or rolling pin
  • Knife and cutting board
  • Spatula or tongs

Method
 

Prepare the Chicken
  1. Start by trimming any excess fat from your chicken breasts. Place each breast between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet or rolling pin until they are about 1/2 inch thick.
Set Up the Breading Station
  1. In three separate shallow dishes, place the flour in the first, the beaten eggs combined with half the lemon zest and a pinch of salt and pepper in the second, and a mixture of breadcrumbs, grated Parmesan, remaining lemon zest, and a pinch of salt and pepper in the third.
Bread the Chicken Cutlets
  1. Take each chicken breast and dredge it first in the flour, shaking off any excess. Next, dip it into the egg wash, making sure it’s fully coated. Finally, press it firmly into the breadcrumb mixture to coat completely. Set the breaded cutlets aside on a plate.
Cook the Chicken
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken cutlets and cook for about 3-4 minutes per side until golden brown and crispy. The internal temperature should reach 165°F (74°C). Remove from the skillet and keep warm on a plate lined with paper towels to absorb any excess oil.
Prepare the Arugula Salad
  1. In a large bowl, combine arugula, halved cherry tomatoes, cucumber slices, and thinly sliced red onion. In a small bowl, whisk together the balsamic vinegar, olive oil, lemon juice from the zested lemon, and a pinch of salt and pepper. Pour the dressing over the salad and toss gently to coat.
Assemble and Serve
  1. Place a handful of dressed arugula salad on each plate. Top with a crispy lemon chicken cutlet and garnish with fresh parsley leaves. Serve immediately and enjoy the delightful contrast between the crispy, tangy chicken and the fresh, peppery salad.

Notes

  • Make sure the oil is hot enough before adding chicken to keep cutlets crispy and avoid sogginess.
  • Press firmly when coating chicken with breadcrumbs and let rest 5 minutes before cooking to help breading set.
  • Toss salad with dressing just before serving to keep arugula fresh and crisp.
  • Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe consumption.
  • Leftover chicken cutlets can be reheated in a skillet or oven to retain crispiness; salad is best fresh.