All the great taste with less fat and calories all in one delicious breaded cutlet.
The chicken stays juicy, still has that delicious crunch with that buttery lemon coating.
Healthier doesn't mean you have to lose all the great taste of fried.
These fry perfectly in the oven and if you happen to have an air fryer, they can also be cooked using that method.
These are fork tender and have a tangy robust flavor with Italian herbs and spices.
Simple to make, elegant to serve for your family or guests any time of the week or special occasions.
Besides these being healthier, I find it so much easier not standing over a hot stove frying chicken and less fuss.
If you like easy recipes also try my baked beer chicken and baked chicken kabobs, they are two of our favorite baked chicken recipes!
Scroll down for this easy, delicious recipe everyone loves and print it off!
A Favorite Lemon Baked Chicken
We have made this baked for years now and love the great flavors produced.
I show two versions.
Mom fried everything when I was growing up.
As time went on I tried baking to save calories and cook healthier.
Oven-Fried
The biggest difference I have found is the taste of the oils used.
Mom used vegetable oil for frying and butter, I use canola or olive oil with just a drizzle.
The way the oil taste from frying and baked does change it up a little, but I hardly can notice anything difference personally, and I love how these fry in the oven.
I bet you fool everyone that these weren't fried!
Chicken Cutlets
The best part about making these cutlets is they go terrific with any side dish, rice, and leftovers are great in a sandwich.
When I was growing up everything was fried in butter and olive oil and then as time went on we started to bake them and they were healthier and less work (no standing over a hot stove).
If you love lemon chicken this is a fantastic flavor and goes great with your favorite kind of brown rice, whole-wheat pasta or any kind of pasta you prefer.
Tool You Will Need
- Sharp Knife
- Cutting Board
- Pie Plates
- Plastic Bag
- Baking Pan
- Cooking Utensils
- Lemon Zester
- Measuring cups and spoons
Baked Fried
This one is our favorite and we really don't notice the difference.
It is an easy recipe with fewer calories because of half the fat.
Eating healthier doesn't mean you have to lose flavor when cooked right.
Mom's Version
Mom fried everything back in the 1960s, and when she made these cutlets, they were always fried in olive oil mixed with vegetable oil.
Eating habits and times change with being diet and health-conscious.
Heart-smart healthy meals are a common practice for me and many people are paying more attention to what they eat these days.
We have had a history of heart disease, so I try to adapt all my recipes to be heart smart now.
Try them any way you like, fried, baked, air fried, the end result will be how you prefer the taste and cooking method as discussed previously.
Ingredients You Will Need to Make Italian Baked Fried Lemon Chicken Cutlets
- Flour
- Egg whites are beaten or whole egg
- Italian Flavored Bread Crumbs or Panko Italian bread crumbs or used crushed pork rinds
- White wine or chicken broth
- Fresh Lemon slices
- lemon juice
- Fresh rosemary, basil, parsley around 1 tablespoon each
- salt, pepper to taste
- freshly chopped garlic
- granulated garlic
- Parmesan cheese
- Butter or low-fat substitute
- Olive oil
- Canola oil if you decide to use the frying method
- oil spray
- Boneless chicken breasts sliced thin ( I used 3 sliced around 1/2 inch thick)
- Lemon Zest grated
Serving Suggestions and Side Dishes:
The Breading
You can make this in so many different ways.
Heart Healthy and a diabetic version are to use almond flour and coat with crushed pork rinds.
The ones in this photo are made with panko bread crumbs.
Make these baked lemon chicken cutlets this is a great addition to your chicken recipe box!
All versions are listed on the recipe card.
Italian Baked Fried Lemon Chicken Cutlets
Yield: 4
prep time: 15 Mcook time: 30 Mtotal time: 45 M
Italian Bake Fried Lemon Chicken Cutlet these cutlets have a deep-fried taste but are baked for a healthier version of this delicious classic.
ingredients:
- 3 Boneless chicken breasts sliced thin ( sliced around 1/4 inch thick)
- 1 cup all-purpose flour or almond flour
- 2 egg whites are beaten or 2 whole egg
- 2 cups Italian Flavored Bread Crumbs or Panko Italian bread crumbs or used crushed pork rinds
- 1/2 cup white wine around 1/2 cup of chicken broth
- 1/4 cup lemon juice
- Fresh rosemary, basil, parsley around 1 tablespoon each
- salt, pepper to taste
- 1 clove of freshly chopped garlic
- 1 teaspoon granulated garlic
- 1/2 cup Parmesan cheese
- 2 to 3 tablespoons Butter or low-fat substitute
- 4 tablespoons olive oil
- canola oil if you decide to use the frying method
- cooking oil spray
- Fresh Lemon slices for garnishing
- 1 Lemon grated for zest
- Optional: 1 teaspoon of Italian seasoning instead of fresh herbs
instructions:
How to cook Italian Baked Fried Lemon Chicken Cutlets
- If you can't get the chicken sliced thin enough, you will have to use a mallet and pound each one to 1/4 inch to 1/2 thickness.
- Note: You can also buy chicken sliced thin and already cut.
- Shake the chicken in a ziplock bag of seasoned flour. I added around 1 teaspoon each: granulated garlic, salt, pepper, and a pinch of cayenne and fresh herbs or you can use the optional 1 teaspoon of Italian seasoning.
- Dip each piece of chicken in beaten egg whites then into the flavored bread crumbs of choice seasoned with 1/4 cup Parmesan cheese.
- Place the chicken in a large oil sprayed or parchment-lined 13 x 9 casserole dish.
- Drizzle each piece with olive oil.
- If using the frying method, add some oil around 4 tablespoons or more to a frying pan and saute on both sides until golden brown around 4 to 5 minutes on each side depending on the thickness of the chicken.
- In a small microwave-safe bowl, measure 1/4 cup olive, 2 tablespoons butter, and add wine or broth.
- Heat for around 30 seconds in the microwave.
- Pour around the bottom of the casserole dish.
- Bake for around 30 minutes at 400 degrees.
- Remove from the oven.
- Sprinkle with more fresh herbs on the top, grated lemon zest, add the fresh lemon slices to the top and serve.
Calories
225
225
Fat (grams)
18
18
Sat. Fat (grams)
9
9
Carbs (grams)
22
22
Net carbs
9
9
Sugar (grams)
11
11
Italian Baked Fried Chicken Pin for later
Other Recipes To Try
Mommy's Chicken Nuggets
Bundt Pan Roasted Chicken
Oven Fried Chicken
Disclosure: This recipe was originally shared in 2017. It was edited and re-published in 2019.
Your baked chicken looks great and reminds me of what my MIL used to make…lemony and moist.
ReplyDeleteDelicious! Thanks for providing both methods. My kids' Italian relatives use the fried version... which I love. But this baked method works just as well.
ReplyDeleteLoved these lemon chicken cutlets. Just a small note that the link to "Grilled Guinness Reuben Style Chicken" is not working.
ReplyDeleteThanks it was a deleted recipe and I removed them thanks for finding that
DeleteMake sure you use unsalted butter
ReplyDeleteIn 1960s when mom cooked no one had money for unsalted butter and now in 2023 to date I have never used it either. You are welcome to make the recipe and adapt it any way you prefer
Delete