Looking for a simple, light, and delicious dinner that’s easy on the hands and perfect for a cozy night in? This golden, zesty chicken cutlet is a favorite because it comes together in minutes and pairs perfectly with a side of steamed vegetables or a crisp garden salad.
Here is how you can make it at home:
Ingredients:
- 2 boneless, skinless chicken breasts (sliced horizontally into thin cutlets)
- * 1/2 cup all-purpose flour
- * 1 large egg (lightly beaten)
- * 3/4 cup panko or regular breadcrumbs
- * 1/2 teaspoon garlic powder
- * Salt and pepper to taste
- * 2 tablespoons olive oil (or butter for extra flavor)
- * 1 fresh lemon (half sliced into rounds, half for juicing)
Instructions:
- **Prep the chicken:** Place your thin chicken cutlets between two pieces of plastic wrap and gently pound them to an even thickness (this helps them cook quickly and evenly!). Season both sides with salt, pepper, and garlic powder.
- 2. **Set up your stations:** Place flour in one shallow bowl, the beaten egg in a second, and the breadcrumbs in a third.
- 3. **Coat:** Dip each cutlet into the flour (shake off excess), then into the egg, and finally press firmly into the breadcrumbs until well-coated.
- 4. **Pan-fry:** Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken. Cook for 3–4 minutes per side until the crust is golden brown and the chicken is cooked through.
- 5. **Finish with zest:** Remove from the pan and immediately squeeze a little fresh lemon juice over the top. Serve with the lemon slices on the side.
**Senior-Friendly Tip:** If you find the chicken breasts too large, feel free to cut them into smaller "tenders" before breading. It makes them even easier to manage and serve!
Enjoy this bright, crunchy meal with your favorite people. Let us know in the comments how yours turned out! 
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