- Meat and poultry
- Cuts of chicken
- Chicken breast
- Breaded chicken breasts
Also known as chicken piccata, this is a fast and delicious dish that's nice enough for entertaining. Serve this alongside roasted potatoes and green veg, or over pasta.
175 people made this
- 6 skinless chicken breast fillets
- 1 egg, lightly beaten
- 1 tablespoon water
- 60g dried breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic granules
- 4 tablespoons plain flour
- 30g butter or margarine
- 2 tablespoons vegetable oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons dry white wine
- 1 tablespoon chopped fresh parsley
- 2 lemons - cut into wedges, to garnish
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Flatten chicken to 5mm thickness between cling film or greaseproof paper. Mix egg and water. Mix breadcrumbs, salt, pepper and garlic granules. Coat chicken with flour, dip into egg mixture and coat with breadcrumb mixture.
- Heat butter and oil in 15cm frying pan over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when the thickest pieces are cut. Remove chicken from frying pan; keep warm.
- Stir lemon juice and wine into frying pan. Heat to boiling and stir to loosen the brown bits from the bottom of the pan. Pour sauce over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.
Reviews & ratingsAverage global rating:(181)
Reviews in English (130)
I'm giving this recipe only four stars as written, after working with the recipe I made the following changes and believe it's a five star: don't batter the chicken, just flour (added salt, pepper, and paprika to flour), use real butter and olive oil to saute chicken, double or triple the sauce using good white wine, and add several tablespoons of capers to finish. I served with parmesean/parsley mashed potatos on a large platter with lemon slices, beautiful presentation. This dish is definitely for lemon lovers, and the flavors are mild and mellow, so you can finish the meal off with a big bang of a dessert!-20 Jul 2005
We really love this recipe. I always triple the white wine and lemon juice for the sauce in the end, but let it cook down until it is not so runny. I also put two cloves of crushed garlic in with the oil and butter, and let that saute before adding the chicken. And definetly use olive oil! Awesome taste.-14 Sep 2005
OMG This was sooooo good - finally i was able to fry and have the breading stay on - i pounded the chicken real thin, dipped it in the flour, than the egg, than the bread crumbs and fried it in butter and olive oil, and the crust stayed on !!!!! i was so excited!!!! i made the sauce with chicken broth because i didnt have wine and added capers too. Served it over angel hair pasta, and had fresh broccoli and green salad on the side. Hubby and his friend inhaled it, and the kids loved it too!!! definitely a keeper, will be making this again -- thanks so much for posting this recipe --28 Dec 2006
Pan-Fried Lemon Chicken Cutlets in Lemon Sauce
UPDATED Feb 8, 2021 · PUBLISHED Nov 14, 2018 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pan-fried Lemon Chicken Cutlets are drizzled with a lemon sauce that's infused with garlic. This tasty, low-carb dinner uses just one pan and is ready in under 30 minutes!
When you don't even have time to preheat the oven, make pan-fried lemon chicken cutlets. Use juices in the skillet to make lemon garlic butter sauce and drizzle that on everything in site!
BAM! Dinner is done. And, it's delicious!
If you DO have time to turn on the oven, then you'll have to choose between this recipe and Baked Lemon Pepper Chicken.
And, when you need a break from poultry, check out Lemony Baked Basa or Rock Shrimp. Lemon is the star of these quick and easy seafood recipes too!
Lemon lovers. we've got you covered!
- 15 chicken thighs
- 8 large potatoes, peeled and quartered
- 1 cup vegetable oil, or as needed
- ½ cup wine vinegar
- 5 lemons, juiced
- 10 cloves crushed garlic
- 2 tablespoons dried oregano
- 2 tablespoons dried parsley
- 1 onion, minced
- salt and pepper to taste
Preheat the oven to 350 degrees F (175 degrees C).
Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.
5 Ingredient Breaded Lemon Chicken
I hope that you’re enjoying all of these simple recipes while you wind down from the holiday hoopla! I’m starting to think that 5 Ingredient Recipes need to become regulars around here. The only thing better than amazing food is amazing food that is cheap and easy to make, after all.
This recipe is actually my mom’s– a recipe my family has been devouring for about 2 decades, and one that my cousins, aunts, and friends have begged for. With just 5 simple ingredients, this Breaded Lemon Chicken comes together to be crisp, tender, and bright. Thank you, Mom, for finally relenting and letting me share this with the world.
To make 5 Ingredient Breaded Lemon Chicken, you basically do what you would do for any breaded chicken cutlet– pound it thin, bread it, and fry it, except instead of using egg to get the breadcrumb to stick, you use lemon juice. Believe it or not, the lemon juice does a great job of keeping the breadcrumb intact, and the acid helps your chicken stay soft and juicy inside when you pan fry it. Not to mention, the citrus brings a whole new dimension of flavor to the chicken!
Give this recipe a go and it just might become your go-to work week dinner!
Pour the oil into a large stainless or cast-iron or nonstick skillet over medium heat.
Generously sprinkle the skin side of the chicken thighs with spices and then place in the skillet at medium heat, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered for about 20-25 minutes. Reduce heat, if needed, to prevent burning. A spatter screen on the skillet helps cut down the mess. Let chicken cook until the fat has rendered and the skin is deep golden brown and crisp. This could take as long as 30 minutes.
If the skin is sticking to the pan, it likely isn't finished on that side. Turn the thighs over and continue to cook about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!
Ingredients of Lemon Chicken
- 4 chicken breasts
- 4 tablespoon butter
- 4 tablespoon lemon juice
- salt as required
- 2 1/2 teaspoon paprika powder
- 1/2 cup chicken stock
- 2 tablespoon vegetable oil
- 4 medium sliced lemon wedges
- black pepper as required
- 1 handful chopped parsley
- 2 lemon wedges
How to make Lemon Chicken
Step 1 Flatten the chicken breasts
To make this amazing Lemon Chicken recipe just follow some easy steps. Wash and clean the chicken pieces. Marinate the chicken breasts with some salt and pepper and wrap them in a foil or food-grade plastic sheet and flatten them using a rolling pin. Then take a bowl and mix flour and paprika, then coat the flattened chicken breasts.
Step 2 Fry the chicken breasts in butter and oil
In the meantime, heat a pan over medium flame and add 1/2 tbsp oil and 1/2 tbsp butter. Once the mixture turns hot, place the chicken breasts and cook for about 3 minutes per side or until cooked through. You can cover the lid as well. Once the chicken turns golden on both sides, turn off the flame and place the chicken on the serving dish.
Step 3 Prepare the sauce and pour over chicken breasts
For the sauce, take a shallow pan and add the remaining butter. Then add the chicken stock, lemon juice and lemon wedges. Cook the sauce till it thickens. season it with salt, pepper and paprika. Pour the sauce over chicken breasts and garnish with chopped parsley. Serve hot with lemon wedges on the side.
Watch my cooking show episode for Pan-Fried Lemon Chicken:
(And be sure to subscribe to my YouTube channel for fresh new cooking videos.)
I’m also in love with brining chicken and pork prior to cooking but that requires some planning and extra time to let the brine sit, so this Easy Pan-Fried Lemon Chicken has become my go-to method for quick prep.
What really takes it to the next level is using a microplane or small grater to add the zest of the lemon to the mix. It really bumps up the lemony flavor!
I recommend doubling or tripling this Easy Pan-Fried Lemon Chicken recipe so you have leftovers for your week ahead. It’s great tossed on salad or paired with some veggies and a quick sauce for a complete meal.
- Chicken Breasts – You want them boneless and skinless. You can also do this with boneless skinless chicken thighs, for the dark meat lover. If using larger breasts, make sure you cut them in half lengthwise. My breasts were fairly small and thin so I didn’t need to cut them.
- Flour – All purpose flour for dredging our chicken through.
- Butter – I always use unsalted, this way I can control how much salt is in my food.
- Olive oil – Pretty much my oil of choice all the time, especially for dishes such as this. Substitute sunflower, safflower or avocado oil.
- Lemon juice – This is the star of this recipe, so you want to make sure is freshly squeezed for best flavor.
- White wine – A dry white wine will work great such as Sauvignon Blanc or Pinot Grigio. See “FAQs & Expert Tips” for more info.
- Capers – This is another key ingredient in this recipe, they’ll give the dish more lemony, oily and salty flavor.
Italian-style lemon chicken
Pan fried chicken with capers, olives and lemon juice is a delicious midweek meal that is ready in 15 minutes.
Quick Italian-style lemon chicken.
First up, flatten the chicken. Place each piece of chicken between two sheets of plastic wrap. Gently pound with a rolling pin or meat mallet until the chicken pieces are one and a half centimetres thick. Season well with salt and pepper.
Melt butter in a large flameproof roasting pan over high heat. Cook the chicken for 2 minutes each side or until it is golden brown and just cooked through.Transfer to a large plate and cover with foil to keep warm. Reduce the heat to medium.
Add some more butter to the pan and cook for 2 to 3 minutes or until it melts and turns golden brown. Add the garlic and capers. Cook for another minute. Then stir in the lemon juice and lemon zest. Return the chicken to the pan with any juices from the plate. Cook for 2 minutes, turning occasionally. It's ready when the chicken is cooked through and the sauce has thickened slightly.
While the chicken is cooking, combine tomato, onion, olive and fetta in a small bowl. Season with pepper. Sprinkle the chicken with tomato mixture and parsley. This Italian-style chicken is delicious served with simple mixed salad leaves.
Recipe: Pan fried chicken breast Delicious
Pan fried chicken breast – Pan-fried chicken breasts are just as crispy as deep-fried, but take a little less planning (and a lot less oil). This pan-fried chicken breast recipe is the most used recipe in our family. It's simple, easy and crazy quick to make. Experiment with herbs. Herbs can single-handedly give a dish a distinct flavor, characterizing it as belonging to Greek, Italian, Mexican, Chinese, or any other type of world cuisine. Herbs enhance the flavor and color of food, making it more exciting to cook and eat.
Easy pan-seared chicken breasts is one of my favorite ways to make chicken. You pan fry chicken right in the skillet. So that you can enjoy crunchy crust and To dredge chicken breasts, you will use all purpose unbleached flour. Tasty Pan fried chicken breast formula and strategy is a culmination of the little tips I`ve learned in the last 7 years. Pan fried chicken breast is surely a weekend preparing challenge, which is to express you will need a couple of hours to complete it, but when you have got the process down you can cook several batch at the same time for family picnics or perhaps to own cold leftovers to consume from the ice box on a whim.
In this morning, I am likely to show you making Pan fried chicken breast DIY with simple ingredients, the same as Chinese restaurants. My Pan fried chicken breast recipe is the greatest on the planet!
I will also educate you on how to utilize up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for your family!
I tried applying somewhat less water than normal, which includes been encouraged elsewhere. It served a little often, but different times, I had to add more and more water while the quinoa was cooking. Then, the dried quinoa soaked up way too much of the dressing I included later.
Why must Pan fried chicken breast?
Whether you live by yourself or are a busy parent, locating enough time and power to get ready home-cooked meals can appear such as a complicated task. By the end of a busy time, eating at restaurants or buying in might sense like the fastest, easiest option. But convenience and prepared food can have a substantial toll on your own temper and health.
Restaurants often offer more food than you need to eat. Many eateries function amounts which are 2-3 occasions bigger compared to proposed nutritional guidelines. This encourages you to consume a lot more than you’d at home, adversely affecting your waistline, body force, and risk of diabetes.
Once you prepare your possess foods, you have more get a handle on on the ingredients. By preparing on your own, you are able to make sure that you and your loved ones eat fresh, healthful meals. This can help you to appear and experience healthy, raise your energy, support your fat and temper, and boost your rest and resilience to stress.
You can cook Pan fried chicken breast using 3 ingredients and 2 steps. Here is how you cook that.
Ingredients of Pan fried chicken breast:
- Prepare 5 ml of olive oil.
- It’s 1 teaspoon of Salt.
- You need 1 teaspoon of pepper.
By the way, flour is one of the best coatings for frying or searing chicken. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce – I strain it Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness. Pat chicken breasts dry with a paper towel.
Pan fried chicken breast instructions:
- Heat olive oil in a pan. Season chicken breasts with salt and pepper. Place chicken breasts one at a time in the pan once the oil is hot..
- Fry chicken both sides turning frequently until golden brown. Remove from pan, place on kitchen towel to drain oil. Serve with an side of your choice..
This recipe is a must for your weeknight dinner rotation! This delicious but simple fried chicken breast recipe requires just a few ingredients and not a lot of time, perfect when craving crispy chicken. You can also make a quick cream gravy using a little of the pan drippings along with some flour, milk, and cream. One of my favorite chicken breast recipes & the easiest way to make juicy chicken right on the stove top. These pan-seared chicken breasts are exploding with Thus, picture this: juicy, awesomely seasoned chicken breasts, pan seared in vegetable oil, and finished off with a tablespoon of butter.
It’s cheaper to consume junk food than Pan fried chicken breast
At first glance, it might appear that eating at a junk food cafe is less expensive than creating a home-cooked meal. But that’s rarely the case. A examine from the School of Washington College of Community Health exposed that folks who make at home tend to have healthiest over all diets without larger food expenses. Yet another study unearthed that regular house cooks spent about $60 per month less on food than those that ate out more often.
I do not know how to prepare Pan fried chicken breast
- If you are threatened by the outlook of preparing a home-cooked supper, it’s essential to consider that preparing is no correct science.
- It’s usually completely OK to skip an element or exchange one thing for another Pan fried chicken breast.
- Look on the web or obtain a simple cook book for quick formula ideas.
- Just like such a thing, the more you make, the greater you’ll become. Even though you’re a whole amateur in the kitchen, you’ll soon grasp some fast, healthy meals.
What formula must I take advantage of for Pan fried chicken breast?
Basic oils like canola, plant and peanut oil have larger smoke details, making them suitable for burning chicken. Find out about selecting the right fat for frying.
What must and must not be performed when cooking Pan fried chicken breast
- Ensure everything is icy in a sealable container or bag.
- Beef particularly needs to be precisely wrapped.
- Make bread right from fridge, anti-waste plan urges.
- Be aware that any such thing that’s a top water material, like lettuce, won’t be a similar after being frozen and then defrosted.
- Attempt to freeze everything when at their freshest. Defrost meat extensively before cooking, but other items such as bread for toasting may be baked straight from the freezer.
- Never refreeze natural meat that has been frozen and then thawed – you can, however, freeze prepared meat that has been freezing when raw.
- Make sure the fridge is not packed so whole that air can not circulate.
Tips for starting out!
Focus on new, balanced ingredients. Baking sweet goodies such as brownies, cakes, and biscuits won’t help your quality of life or your waistline. Equally, adding a lot of sugar or sodium can change a healthy home-cooked meal into an bad one. To make sure meals are great for you in addition to being tasty, start with balanced ingredients and quality with spices rather than sugar or salt.
Inventory through to staples. Ingredients such as grain, dinner, coconut oil, spices,
flour, and inventory cubes are basics you’ll probably use regularly. Maintaining cups of tuna, beans, tomatoes and bags of icy veggies available can be helpful in rustling up rapid meals when you are sent for time.
Give your self some leeway. It’s ok to burn the rice or over-cook the veggies. Following a few attempts it are certain to get simpler, faster, and nicer!