Lemon Pepper Chicken Cutlets

Lemon Pepper Chicken Cutlets

Preparation Time10 mins Cooking Time20 mins Makes 6

Ditch the takeout! These crispy Lemon Pepper Chicken Cutlets are easy to make with Knorr Chicken Bouillon and bake to perfection in your oven.

Nutritional Information

Calories

323.982kcal (6 serving)

Total Fat

7.722g (6 serving)

Saturated Fat

1.725g (6 serving)

Trans Fat

0.019g (6 serving)

Cholesterol

98.523mg (6 serving)

Sodium

104.813mg (6 serving)

Total Carbs

48.458g (6 serving)

Dietary Fiber

2.687g (6 serving)

Sugars

3.499g (6 serving)

Protein

15.223g (6 serving)

Ingredients List
  1. 1 cup flour
  2. 2 large eggs
  3. Grate, peel and juice from 1 lemon
  4. 1 cup panko breadcrumbs
  5. 2 tbsp. chopped parsley
  6. 1 1/2 tbsp. Knorr® Chicken Bouillon
  7. 1 tsp. coarsely ground black pepper
  8. 1 tsp. chopped rosemary
  9. 1 1/4 lb. thinly sliced chicken cutlets
  10. Nonstick cooking spray
  11. 1 pint cherry tomatoes, halved
  12. 8 ounces baby arugula
  13. 1/4 cup thinly sliced red onion
  14. 2 tbsp. lemon vinaigrette dressing
  15. 1/4 cup shaved Parmesan cheese

Directions

Print

1. Preheat oven to 450°. Coat parchment-lined rimmed baking sheet with no-stick cooking spray.

2. Spread flour on plate. Whisk eggs, lemon juice, and 1 Tbsp of Knorr® Chicken Bouillon in a shallow bowl.

3. Combine breadcrumbs, parsley, the remaining ½ Tbsp of bouillon, lemon peel, pepper, and rosemary in another shallow bowl.

4. Coat chicken cutlets first in flour, then eggs, then breadcrumbs.

5. Arrange the breaded cutlets on a prepared baking sheet. Spray liberally with no-stick cooking spray.

6. Bake, turning once, until crumbs are golden, and chicken is thoroughly cooked, about 20 minutes.

7. Toss tomatoes, arugula, onion and dressing in bowl.

8. To serve, top chicken with salad and shaved Parmesan. Serve with lemon wedges if desired.