Lemon-Dilly Chicken Saute
Submitted by anncrampton
Pan-sauteed chicken cutlets dipped in lemon juice and coated in dill-seasoned crumbs. A fast, bright weeknight dinner with a crisp lemon-pepper crust in about 15 minutes of active cooking.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minPounded thin, this is one of the fastest chicken dinners you can pull off without sacrificing flavor. The chicken breasts get hammered to a quarter inch so they cook through in minutes, and the double-dip method (lemon juice first, then crumbs) locks the coating on without any egg or flour.
Lemon pepper and dried dill do almost all the seasoning work. The acid from the juice brightens the meat while it hits the hot pan, and the lemon oils in the pepper bloom into that distinct bakery-counter chicken-salad aroma. The result is tangy, herby, and crisp all at once.
Chef Tips
- Pound between sheets of plastic wrap or parchment. Bare cutlets tear under a mallet.
- Pat the chicken dry before the juice dip. Surface moisture keeps the crumbs from sticking.
- Do not move the cutlets once they hit the oil. Let the crust set for at least 3 minutes per side before turning.
- Use fresh bread crumbs or panko for a lighter, crunchier coating than store-bought fine crumbs.
Variations
- Add grated parmesan to the crumb mix for a richer crust.
- Swap dill for fresh tarragon or thyme for a different herbal profile.
- Finish with a quick pan sauce of white wine, butter, and more lemon juice after the chicken comes out.
Ingredients
Directions
Pound the chicken pieces until they’re about ¼ inch thick.
In a shallow dish mix together bread crumbs, lemon pepper, and dill weed.
Pour the lemon juice in a second dish.
Add chicken, one piece at a time, first to the lemon juice, then to the crumb mixture, turning to coat on all sides.
Put the oil in a large non-stick frying pan over medium-high heat.
Add chicken and cook, turning, about 10 minutes or until chicken is brown and fork tender.
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