Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

lemon chicken

(3 ratings)
idahomomma avatar
Blue Ribbon Recipe by
Tammi Preston
@idahomomma
Pilot Rock, OR

This is my family's all-time favorite dish. It is requested for every special occasion dinner. It takes some time, but it is worth it!

Blue Ribbon Recipe

Made with simple ingredients, this lemon chicken is a delicious addition to your dinner menu. The chicken is moist and tender with a crispy bread crumb coating. Spooning the tangy lemon sauce over the pan-fried chicken cutlets adds lots of lemon flavor.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 -8
prep time 30 Min
cook time 40 Min
method Pan Fry

Ingredients For lemon chicken

  • 4
    whole chicken breasts, skinned & boned
  • 2 lg
    eggs
  • 2 Tbsp
    milk
  • 3-3 1/2 c
    fresh bread crumbs
  • 1/2 c
    butter
  • salt
  • freshly ground pepper
  • 1
    lemon, juiced
  • 1 1/2 c
    chicken broth
  • GARNISH
  • fresh parsley, minced for garnish
  • 1
    lemon, thinly sliced for garnish

How To Make lemon chicken

  • Pounding the chicken breasts into thinner cutlets.
    1
    Cut the chicken breasts in two down the middle and trim away fat and membranes. Pound the chicken breasts, smooth side down, between 2 pieces of waxed paper, to about 3/8 inch thickness.
  • Eggs and milk in a bowl; bread crumbs on a piece of waxed paper.
    2
    Combine eggs with milk in a shallow bowl and beat well. Spread fresh bread crumbs (I use about 1 loaf of bread in the food processor) on a sheet of waxed paper.
  • Dip chicken in egg and bread crumbs.
    3
    Dip chicken cutlets in egg mixture and then in crumbs pressing them firmly with your fingers to make them adhere. If you have time, refrigerate them for an hour or so on a waxed paper-lined cookie sheet to firm the coating.
  • Frying the chicken cutlets.
    4
    Heat butter in a large skillet. When hot and bubbling, add as many cutlets as will fit in one layer without crowding. If the cutlets are crowded, they will steam instead of saute. Brown quickly on both sides, sprinkling with salt and pepper as they cook. Each side will take no more than 2-3 minutes, just until the coating is lightly browned. Add more butter between batches if needed. Keep the cooked cutlets warm.
  • Lemon juice and chicken broth in a saucepan.
    5
    When all are done, reduce heat under the skillet. Squeeze the juice of one lemon into the pan drippings. Stir in chicken broth, scraping the pan to loosen browned bits from the bottom. Simmer for 15 minutes. Taste and correct seasoning.
  • Sauce poured over the Lemon Chicken.
    6
    Pour sauce over cutlets and serve with a sprinkling of chopped parsley and thin slices of lemon over top.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT