Description
Thin-sliced chicken cutlets coated in a lemony herb dry rub, pan-fried until golden, then finished with fresh lemon juice for a bright, juicy bite.
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Zest of 1 lemon
- 2 tablespoons olive oil
- 1-2 tablespoons fresh lemon juice (added after cooking)
Instructions
1️⃣ Create Thin Cutlets
Place your hand flat on each chicken breast and carefully slice horizontally to create two thinner cutlets. Pat completely dry — this is the secret to golden browning.
2️⃣ Mix the Dry Rub
Combine salt, pepper, garlic powder, onion powder, oregano, basil, and lemon zest. The zest adds citrus aroma without moisture.
3️⃣ Season Generously
Coat both sides thoroughly, pressing the seasoning in so it sticks. No timid seasoning here — full coverage is key.
4️⃣ Pan-Fry to Perfection
Heat olive oil over medium-high until shimmering. Add chicken in a single layer. Cook 3–4 minutes per side until deep golden with crisp edges and an internal temp of 165°F.
5️⃣ Finish with Brightness
Turn off heat. Drizzle 1–2 tablespoons of fresh lemon juice over the chicken. The residual heat infuses the citrus without toughening the meat.
6️⃣ Rest & Slice
Let rest for 5 minutes, then slice thinly against the grain for maximum tenderness.
- Prep Time: 5 min
- Cook Time: 8-10 min
- Category: Dinner, Lunch, quick and easy
- Method: Frying
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1
- Calories: 205 kcal
- Sugar: 0
- Sodium: 620 g
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: o
- Carbohydrates: 2 g
- Fiber: 0
- Protein: 35 g
- Cholesterol: 95 mg
