Crispy Lemon Pepper Chicken
Description
This chicken might just be the best and juiciest chicken ever. It has great flavor but isn't too peppery. Serve with your favorite sides, like mashed potatoes, pasta or rice.
Ingredients
Lemon Oil:
3 T. olive oil
zest of 3 lemons
Breading:
1/2 c. all-purpose flour
1/4 c. panko bread crumbs
2 1/2 t. freshly ground black pepper
2 t. garlic powder
1 t. salt
1/2 t. dried parsley
1/4 t. paprika
Chicken:
4 chicken breast cutlets (or 2 breasts sliced in halves horizontally to make them thin)
3 T. olive oil
1 lemon, cut into 1/4 inch thick slices
Directions
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Lemon Oil:
In a small rectangular dish, combine 3 T. olive oil and lemon zest; set aside.
Breading:
In another small rectangular dish, combine flour, bread crumbs, pepper, garlic powder, salt, parsley and paprika; set aside.
Chicken:
Set a large, deep skillet over medium heat; add 3T. olive oil.
Dip each chicken cutlet on both sides in the lemon oil, then in the breading. Place on a plate or piece of aluminum foil. Repeat with the remaining cutlets.
Place into the skillet, cook on one side for 5-6 minutes; flip. Cook for another 5 minutes. Place the lemon slices in the skillet; continue cooking until the chicken reaches an internal temperature of 160 degrees.
Remove from the skillet; place on a cooling rack. Let rest for 2-3 minutes.
Serve immediately.
4 servings.
Tips:
The chicken has to be thinly cut so that it can be cooked throughout in a timely manner or the breading will begin to burn.
Don't add lemon slices until the last 5 minutes of cooking time or they will burn.