Lemon Pepper Chicken Cutlets

Name: Lemon Pepper Chicken Cutlets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Canadian, American
Ingredients: 1 cup flour; 2 large eggs; 1 lemon juice and grated peel; 1 cup panko breadcrumbs; 2 tbsp chopped parsley; 1 1/2 Knorr® Chicken Bouillon Cube; 1 tbsp coarsely ground black pepper; 1 tbsp chopped rosemary; 1 1/4 thinly sliced chicken cutlets; non-stick cooking spray; 1 pint cherry tomatoes, halved; 8 ounces baby arugula; 1/4 thinly sliced red onion; 2 tbsp vinaigrette dressing; 1/4 cup Parmesan cheese shavings

Crispy, oven- baked, breaded Lemon Pepper Chicken Cutlets, seasoned with Knorr Chicken Bouillon.

20 MINS

Cooking Time
10 MINS

Prep Time
6 People

Serves

1 cup flour
2 large eggs
1 lemon juice and grated peel
1 cup panko breadcrumbs
2 tbsp chopped parsley
1 1/2 Knorr® Chicken Bouillon Cube
1 tbsp coarsely ground black pepper
1 tbsp chopped rosemary
1 1/4 thinly sliced chicken cutlets
non-stick cooking spray
1 pint cherry tomatoes, halved
8 ounces baby arugula
1/4 thinly sliced red onion
2 tbsp vinaigrette dressing
1/4 cup Parmesan cheese shavings

Preheat oven to 450°F / 232°C. Coat parchment-lined rimmed baking sheet with no-stick cooking spray.
Spread flour on plate. Whisk eggs, lemon juice, and 1 crumbled Knorr® Chicken Bouillon cube in a shallow bowl. Combine breadcrumbs, parsley, lemon peel, pepper, rosemary, and ½ of a Knorr® Chicken Bouillon cube, crumbled, in another shallow bowl. Mix well.
Coat chicken cutlets first in flour, then eggs, then breadcrumbs.
Arrange the breaded cutlets on a prepared baking sheet. Spray liberally with no-stick cooking spray. Bake, turning once, until crumbs are golden, and chicken is thoroughly cooked, about 20 minutes.
Toss tomatoes, arugula, onion and dressing in bowl. To serve, top chicken with salad and shaved Parmesan. Serve with lemon wedges if desired.
Heat 1 Tbsp of extra virgin olive oil in large nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cook and golden brown, about 5-7 minutes.
Spray the bottom of your air fryer with non-stick cooking spray, then add half of the chicken pieces, cooking 3 at a time.
Spray the tops of the chicken with non-stick cooking spray.
Air fry at 400°F / 205°C for 15 minutes. At the 7-minute mark, flip the chicken and spray the tops with more non-stick spray.
Remove the cooked chicken and set aside on a plate. Repeat the process for the remaining pieces.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	293.0 kcal
Fat (g)	9.8 g
Fiber (g)	2.3 g
Protein (g)	28.1 g
Saturated Fat (g)	2.0 g
Sodium (g)	549.0 mg
Sugar (g)	3.2 g

Use the leftover 1/2 bouillon cube to make this delicious Knorr Perfect Rice recipe.

Ingredients: 2 cups (500mL) water, 1 cup (250mL) uncooked long grain rice, ½ Knorr Chicken Bouillon Cube

Cooking instructions: 1) Add water to a 2-qt. (2 L) saucepan. Add rice and bring to a boil. 2) Add ½ bouillon cube and stir; reduce heat to medium and cook, covered, until rice is tender, for about 20 minutes. 3) Let stand for 2 minutes. Fluff with a fork and serve.