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Yields:
4 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
15 Mins
Total Time:
30 Mins
Parmesan and lemon make for a delicious and tangy combo on these chicken cutlets! Serve with your favorite veggie (my favorites are asparagus, broccoli, or cauliflower with this recipe). If you’re keto, swap the flour for more parmesan! Or hey just add more parmesan if you’re like me and always want the most cheese.
Ingredients
Adjust Servings
Instructions
- Slice your chicken breasts in half (widthwise) so that they are thin cutlets. Using a meat tenderizer or rolling pin, pound the chicken until each cutlet is a little thinner and even in thickness throughout. Season with lemon pepper seasoning to taste. On a separate plate, add flour, parmesan, and 1/2 tsp of lemon pepper seasoning. Press cutlets into flour mixture so they are lightly coated. Slice one lemon into thin slices and set aside.
- In a medium skillet, add 1/2 tbsp olive oil and heat over medium until pan is hot. Add the cutlets and cook for 2 - 3 minutes per side. Don't crowd the pan, you may need to cook in 2 batches.
- Remove the cutlets to a clean plate, and add asparagus to the pan. Add the lemon juice of 1/2 of a lemon and cook for 4 - 5 minutes until tender. Remove from pan and set aside.
- Add butter to the pan and melt. Add lemon slices so they are flat on the bottom of the pan. Cook for 2 - 3 minutes until they are lightly browned in the butter. Serve chicken over asparagus and top with lemon slices. You can eat the lemon slices or use them for decoration, top with more parmesan cheese if desired.
