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Crispy Baked Chicken Cutlets with Zesty Lemon Caper Sauce

crispy baked chicken cutlets - featured image
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This recipe delivers satisfyingly crispy baked chicken cutlets topped with a bright and tangy lemon caper sauce. It’s an easy, healthier alternative to fried chicken with bold flavors and a crunchy texture.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g), pounded thin
  • ½ cup all-purpose flour (60 g)
  • 2 large eggs, beaten
  • 1 ½ cups panko breadcrumbs (150 g)
  • ½ cup grated Parmesan cheese (50 g)
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • Olive oil spray or melted butter for coating
  • For the lemon caper sauce:
  • 3 tbsp fresh lemon juice (from 1 large lemon, about 45 ml)
  • 2 tbsp capers, rinsed and drained
  • 3 tbsp unsalted butter (42 g)
  • 1 clove garlic, minced
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or inside a large zip-top bag. Using a meat mallet or rolling pin, gently pound the chicken to about ¼ inch (0.6 cm) thickness.
  2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, salt, and pepper.
  3. Lightly coat each chicken piece in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Press into breadcrumb mixture to coat thoroughly. Place breaded cutlets on a prepared baking sheet.
  4. Preheat oven to 425°F (220°C).
  5. Lightly spray or brush the tops of the breaded chicken with olive oil spray or melted butter.
  6. Bake on the middle rack for 15-18 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C) and crust is golden and crispy.
  7. While chicken bakes, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
  8. Stir in lemon juice and capers. Simmer gently for 2 minutes, then remove from heat and stir in chopped parsley. Season with salt and pepper to taste.
  9. Serve the crispy cutlets topped generously with the lemon caper sauce. Garnish with extra parsley or lemon slices if desired.

Notes

Pound chicken evenly to ¼ inch thickness for best results. Use panko breadcrumbs for signature crunch. Lightly oil breaded cutlets before baking to achieve golden crispiness. Flip halfway through baking for even browning. Use fresh lemon juice for best flavor in the sauce. Sauce can be doubled and stored refrigerated for up to 2 days. Reheat chicken in oven to maintain crispness; avoid microwave reheating.

Nutrition

Keywords: crispy baked chicken, chicken cutlets, lemon caper sauce, easy chicken recipe, baked chicken, healthy chicken, weeknight dinner

Find it online: https://norasfoods.com/crispy-baked-chicken-cutlets-with-zesty-lemon-caper-sauce-easy-recipe/