Crispy Mediterranean Chicken Cutlets with Herbed Breadcrumbs and Lemon

By Ethan ParkerAug 22, 2026

Prep

20 min

Cook

20 min

Total

40 min

Servings

Jump to recipe

Mediterranean Chicken Cutlets are a quick and flavorful weeknight meal, featuring crispy, golden pan-fried chicken coated in seasoned breadcrumbs and parmesan. Enhanced by a squeeze of fresh lemon juice, they offer a bright, sunny flavor that your family will love. Serve these cutlets with a side salad or use them in sandwiches for a satisfying next-day lunch. With simple ingredients and straightforward steps, it's a dish that combines comfort with ease.

Instructions

Set out three shallow bowls. In Bowl 1, mix flour with plenty of salt and pepper.

Bowl 2 is for eggs: crack them in and whisk until frothy, then add a splash of water or milk.

In Bowl 3, combine breadcrumbs, parmesan, Italian seasoning, garlic powder, and paprika.

Pat the chicken cutlets bone dry. Season both sides with salt and pepper.

Dunk one chicken piece into the flour, shake off excess, then into the egg wash.

Coat with breadcrumbs, pressing down to ensure they stick firmly.

Line the breaded chicken on a plate and let them rest for 10 minutes.

Heat olive oil in a skillet over medium-high until hot.

Add two or three cutlets to the skillet and cook for 3 minutes without moving.

Flip the cutlets and cook for another 3 minutes until golden.

Transfer cooked cutlets to a wire rack to cool and maintain crispness.

Repeat with remaining cutlets, adding more oil if needed.

Serve cutlets on plates topped with lemon wedges.

Crispy Mediterranean Chicken Cutlets with Herbed Breadcrumbs and Lemon

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Dinner Chicken Mediterranean

Crispy Mediterranean Chicken Cutlets with Herbed Breadcrumbs and Lemon

Name: Crispy Mediterranean Chicken Cutlets with Herbed Breadcrumbs and Lemon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs chicken (pounded to 1/2-inch thickness); salt (to taste); pepper (to taste); 0.75 cup flour (preferably King Arthur all-purpose); 3 eggs (room temperature); 1.5 cups breadcrumbs; 0.5 cup parmesan (freshly grated preferred); 2 tsp Italian seasoning; 0.5 teaspoon garlic powder; 0.25 teaspoon paprika (hot or sweet); 0.33 cup olive oil (extra virgin preferred); lemon wedges (for serving)

By Ethan ParkerAug 22, 2026

Prep

20 min

Cook

20 min

Total

40 min

Servings

Jump to recipe

Ingredients

Servings4

•1.5 lbs chicken (pounded to 1/2-inch thickness)
•salt (to taste)
•pepper (to taste)
•0.75 cup flour (preferably King Arthur all-purpose)
•3 eggs (room temperature)
•1.5 cups breadcrumbs
•0.5 cup parmesan (freshly grated preferred)
•2 tsp Italian seasoning
•0.5 teaspoon garlic powder
•0.25 teaspoon paprika (hot or sweet)
•0.33 cup olive oil (extra virgin preferred)
•lemon wedges (for serving)

Instructions

1
Set out three shallow bowls. In Bowl 1, mix flour with plenty of salt and pepper.
2
Bowl 2 is for eggs: crack them in and whisk until frothy, then add a splash of water or milk.
3
In Bowl 3, combine breadcrumbs, parmesan, Italian seasoning, garlic powder, and paprika.
4
Pat the chicken cutlets bone dry. Season both sides with salt and pepper.
5
Dunk one chicken piece into the flour, shake off excess, then into the egg wash.
6
Coat with breadcrumbs, pressing down to ensure they stick firmly.
7
Line the breaded chicken on a plate and let them rest for 10 minutes.
8
Heat olive oil in a skillet over medium-high until hot.
9
Add two or three cutlets to the skillet and cook for 3 minutes without moving.
10
Flip the cutlets and cook for another 3 minutes until golden.
11
Transfer cooked cutlets to a wire rack to cool and maintain crispness.
12
Repeat with remaining cutlets, adding more oil if needed.
13
Serve cutlets on plates topped with lemon wedges.