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Crispy Greek Chicken Cutlets with Lemon

Name: Crispy Greek Chicken Cutlets with Lemon
Prep time: 13 min
Total time: 25 min
Cuisine: Greek
Ingredients: boneless chicken — 680 g; salt — 5 g; black pepper — 3 g; all-purpose flour — 91 g; eggs — 300 g; bread crumbs italian style — 355 g; parmesan cheese — 57 g; dried leaf oregano — 3 g; garlic — 5 g; lemon zest — 5 g; vegetable oil — 327 g; lemon — 65 g; parsley — 7 g

Crispy Greek Chicken Cutlets with Lemon reads citrus 6.7, umami 6.6 and sourness 5.6 on Palate's 0–10 flavor X-ray — a Greek main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.4 / 10
Sweet & Fruity — 5.4 / 10
Sour & Bright — 8.4 / 10
Bitter & Earthy — 1.2 / 10
Rich & Fat — 5.9 / 10
Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Citrus 6.7 · Umami 6.6 · Sourness 5.6 · Richness 5.2 · Fruity 5.0 · Salinity 4.9 · Allium 3.3 · Herbaceous 2.7 · Funk & Ferment 2.3 · Nutty 2.2 · Floral 1.9 · Warm Spice 1.5 · Sweetness 1.4 · Bitterness 1.1 · Heat 0.8 · Earthy 0.8

What's in it (13)

boneless chicken — 680 g
salt — 5 g
black pepper — 3 g
all-purpose flour — 91 g
eggs — 300 g
bread crumbs italian style — 355 g
parmesan cheese — 57 g
dried leaf oregano — 3 g
garlic — 5 g
lemon zest — 5 g
vegetable oil — 327 g
lemon — 65 g
parsley — 7 g

Time & effort: about 25 min (13 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 207.6 kcal, 19 g protein, 7.3 g fat, 16.3 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Butterfly each chicken breast horizontally into two thin cutlets, then place between plastic wrap and pound to an even 1/4-inch thickness with a meat mallet. Season both sides with the salt and pepper.
Set up a three-stage dredging station: the flour in one shallow dish, the eggs beaten well in a second dish, and the panko mixed with the Parmesan, oregano, garlic powder, and lemon zest in a third.
Working one cutlet at a time, dredge in the flour and shake off excess, dip in the egg, letting excess drip off, then press firmly into the panko mixture to coat both sides evenly. Transfer to a wire rack.
Let the breaded cutlets rest uncovered on the rack for 10 minutes — this sets the coating so it won't shed in the oil.
Heat the vegetable oil in a large heavy skillet over medium-high heat until it shimmers and reaches about 350F (a pinch of panko dropped in should sizzle immediately).
Fry the cutlets in batches of two, without crowding the pan, until deeply golden on the first side, 3-4 minutes.
Flip and fry until golden on the second side and the chicken reaches 165F at the thickest point, another 3-4 minutes.
Transfer the fried cutlets to a clean wire rack set over a baking sheet (not paper towels, which trap steam and soften the crust) and let rest 2 minutes.
Arrange the cutlets on a platter, scatter with the chopped parsley, and serve with lemon wedges for squeezing at the table.

Dishes with a similar flavor shape

Lemon-Basil Orzotto — Italian
Greek Chicken and Rice Skillet — Greek
Parmesan-Crusted Tilapia — American
Pork Milanese with Arugula Salad — Italian-American
Crispy Lemon-Oregano Chicken Thighs — Greek

Keep reading: what citrus, umami, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.