My American friends, this Italian Lemon Chicken was written specifically for you. I know you’re sick of this polar vortex madness, so I thought, why not give you a ray of hope?
Lemon has always been one of my favourite flavours, because it adds a burst to anything that it is added to. For me, this recipe sings of sunshine and Summer. Of course we aren’t near Summer just yet so we can stretch for Spring. This recipe has a triple dose of lemon; first to marinade the chicken, then zest in the crust, and then I spritzed some over the chicken. I know, it sounds like an overload but you’d be surprised how well these flavours marry. There is no tartness or bitterness but instead a burst of freshness and light to the chicken. It was very good. It also didn’t help that I ate my share before taking the pictures and had to resist going back for me.
What’s funny is that technically speaking it’s summer weather all year round here. Of course, it rains, and parts of the island are much colder than where I am, but I could use lemons everyday but somehow, it just doesn’t feel right until now. Because everything else seems to follow the four seasons. Pretty soon, I will be awoken daily to birds singing outside my window (not as romantic as Snow White or Cinderella made it seem) and the random spring showers will also start. More and more fruits are in season and this is probably why food wise I love this time of the year, when everything is beginning to come into it’s own.
I’m not sure the Italian would be too fond of me borrowing their title for my lemon chicken, but it seems quite fitting. After all, the method of preparation is very similar to parmesan chicken, except instead of the deep tones of marinara sauce we are greeted with the fresh scents and taste of the lemon. I tried cheese with this recipe but it just didn’t seem right; it overshadowed the lemon and I honestly wanted it to shine through. I bread my chicken without the flour mainly because I just don’t like it, but here more importantly because I wanted the breading to be an accompaniment as opposed to the main attraction. My favourite part is probably that the cutlets were cooked perfectly but still soft, a problem that chicken breasts has always seemed to pose. I merrily broke into each piece without an issue, and I think the lemon acted as a natural tenderiser and helped out this process.
Have I convinced you enough yet? I certainly hope so. Here’s some love and sunshine from me to you.
Italian Lemon Chicken
- 1/2 pound chicken cutlets, or 1/2 pound chicken breasts, cut into strips
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1/2 teaspoon parsley
- 1/2 teaspoon basil
- 1 egg
- 1 cup breadcrumbs
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1 tablespoon oil
- lemon wedges to serve
- Preheat the oven to 350 degrees.
- Marinade the chicken with the lemon juice and the seasonings. Set aside for 30 minutes.
- Set up a dredging station - crack egg into a bowl and scramble.
- Add the breadcrumbs, additional salt, pepper and oregano and lemon zest into a different bowl.
- Heat oil in a pan over medium high heat meanwhile.
- Dip chicken into the egg to coat and allow excess to drip off, then dip into breadcrumbs to coat. Use a wet hand for the egg, and a dry hand for the breadcrumbs.
- Place chicken on a parchment paper in a plate or cookie sheet until finished with all. Add to the pan and to cook chicken slightly. Cook for 3 minutes on each side to set the breadcrumb coating.
- Place the chicken onto a greased cookie sheet and bake for 10 minutes in the oven or until chicken is no longer pink on the inside.
- Serve with lemon wedges, which you can lightly squeeze over chicken.
If you loved this Italian Chicken, you’ll also love this Chicken Bruschetta Pasta Skillet!
How about this Italian-Styled Stuffed French Toast?!
Try this Homemade Sundried Tomatoes Bruschetta!
Check out all my dinner recipes!