Sesame Lemon Chicken Cutlets Recipe

About this recipe

A high-protein, no-bake dinner option featuring tender chicken cutlets coated in a sesame and breadcrumb crust, with a zesty lemon twist. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• Pack Tray Of 30 Medium Free Range Eggs
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Sunita Lemon Juice Organic
• 350G Natoora Large New Season Unwaxed Lemons
• 60G Toasted White Sesame Seeds, 60G
• 350G Typically Daylesford Organic Chicken Breasts
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 200G All Things Butter Unsalted Butter
• - Tata Salt
• 227G Paxo Golden Breadcrumbs

Instructions

1. 1. In a medium bowl, beat 1 egg until smooth.
2. 2. Add 1 tsp salt, 1/4 tsp pepper, 1 tbsp lemon juice, and the zest of 1 lemon to the egg. Mix well and set aside.
3. 3. In a separate shallow dish, combine 1/2 cup bread crumbs and 2 tbsp sesame seeds.
4. 4. Place each of the 2 chicken breasts between two pieces of waxed paper and pound them to an even thickness of 1/4 inch using a meat mallet.
5. 5. Dredge each chicken breast in 1/4 cup all-purpose flour, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb and sesame seed mixture.
6. 6. Arrange the coated chicken breasts in a single layer on a plate or tray lined with waxed paper. Refrigerate for at least 30 minutes to help the coating adhere.
7. 7. Heat 1/4 cup butter in a large skillet over medium-high heat until melted and hot.
8. 8. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown and fully cooked through.
9. 9. Transfer the cooked chicken to a warm serving platter.
10. 10. Garnish with fresh parsley and lemon slices before serving.