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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the juice of 1/2 lemon and minced garlic in a medium bowl. Add chicken tenders, toss to coat, and marinate in the refrigerator for 20-30 minutes.
Set up three shallow dishes: one with flour, salt, and pepper; another with eggs mixed with water; and the third with breadcrumbs, Parmesan, Italian seasoning, parsley, and lemon zest.
Coat each tender in the seasoned flour, ensuring every surface is covered, then shake off the excess.
Dip the floured chicken in the egg wash, coating completely and allowing the excess to drip off.
Press each piece firmly into the breadcrumb mixture, ensuring an even, compact crust.
Optional: Chill the breaded cutlets on a parchment-lined tray for 1-2 hours to help the coating set.
Heat avocado oil (and olive oil, if using) in a large skillet over medium heat. Fry the cutlets for 2-3 minutes per side until golden brown and cooked through.
Transfer to a paper towel-lined plate, then squeeze the juice of 2 lemons over the hot cutlets. Serve immediately.
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Using chicken tenders makes prep faster and creates evenly cooked, juicy cutlets.
Pressing the crumbs in tightly is the secret to that signature crisp crust.
Substitute panko for extra crunch, canola or light olive oil for avocado oil, and dried parsley for fresh.
Marinate with Dijon mustard or Italian dressing instead of lemon for a different flavor.
For a baking option, brush with olive oil and bake at 400F on a wire rack for 18-20 minutes, flipping halfway.
Can I skip the marinating step?
Yes, the marinating step is optional and can be skipped to make the recipe quicker.
How do I store and reheat the cutlets?
Refrigerate cooked cutlets up to 3 days and reheat in a 375F oven for 8-10 minutes. Uncooked breaded cutlets can be refrigerated up to 24 hours or frozen.
What can I serve with these cutlets?
Serve over lemon-butter orzo, topped with arugula and shaved Parmesan, or paired with simple risotto.
Can I use a different oil for frying?
Yes, you can use canola or light olive oil instead of avocado oil.
How do I freeze cooked cutlets?
Cool completely, freeze flat on a sheet, then bag. Reheat from frozen at 375F for about 15 minutes.
