Parmesan Lemon Chicken Cutlets with Angel Hair Pasta
Recipe type: Main Dish
Cuisine: American, French
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • ½ C all-purpose flour
  • 4 boneless, skinless chicken breasts
  • 3 eggs (use just whites if desired)
  • ⅓ C grated Parmesan cheese
  • 1 T dried parsley (fresh works fine too, have a bit extra for garnish)
  • ½ t kosher or sea salt
  • ¼ t ground pepper
  • 2 T olive oil
  • 2 T butter
  • Juice of 1 lemon (zest & slice the remaining lemon for additional garnish)
  1. Depending upon the size of the breasts, slice and pound to ¼-in thick.
  2. Place the flour in a shallow bowl and season with salt & pepper.
  3. Coat the chicken pieces with the seasoned flour.
  4. Beat the eggs in a small bowl, add the Parmesan, parsley and half the lemon juice.
  5. Heat the olive oil and butter over medium high heat in a large skillet.
  6. Dip the chicken pieces in the egg mixture, allowing excess to drip off.
  7. Place in the skillet and cooked until lightly browned, about 4-5 minutes per side.
  8. Squeeze additional lemon over cooking pieces.
  9. Remove to a warm platter and serve immediately to avoid pieces getting soggy.
  10. Garnish with lemon slices and additional parsley.
Recipe by Changing Seasonings at