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+ servings
Plated chicken cutlet with bright arugula salad.

Lemon Pepper Chicken Cutlets with Arugula Salad {Baked Chicken Cutlets}

Baked chicken cutlets over pan-fried *any* day! These Lemon Pepper Chicken Cutlets with Arugula Salad offer you an unfussy, light, and nutritious dinner option.
Servings 2
Author Dana Sandonato


Lemon Pepper Chicken Cutlets.

  • 1 large chicken breast
  • 1/2 cup all purpose flour
  • 1 egg, beaten
  • 3/4 cup panko bread crumbs
  • 2 TBSP good quality lemon pepper seasoning, plus extra to taste *See Notes
  • Cracked Black Pepper
  • Lemon wedges, for serving

Arugula Salad.

  • 4 cups baby arugula
  • Juice of half a large lemon (about 3 TBSP)
  • Zest of half a large lemon
  • 1 radish, thinly sliced (preferably with a mandolin)
  • Shaved pecorino romano or parmesan (about 1/4 cup)


Lemon Pepper Chicken Cutlets.

  • Preheat oven at 375º F.
  • Place the chicken breast on a clean cutting surface. Place one hand flat on top of the chicken breast and, holding your knife parallel to the cutting board, carefully slice it horizontally, resulting in two chicken cutlets. Place the cutlets in a plastic bag, seal it, and give the cutlets a few firm hits with a meat mallet or heavy rolling pin to tenderize; set aside.
  • Set up three shallow bowls; fill one with the flour, one with the beaten egg, and one with the panko crumbs. Mix 2 TBSP of lemon pepper seasoning into the panko brean crumbs. 
  • Dredge the chicken breasts in the flour, egg, then the lemon pepper panko mix. Press the panko bread crumbs firmly into the chicken breasts and set them onto a baking sheet. Sprinkle with a little more lemon pepper seasoning and hit is with some freshly cracked black pepper.
  • Place in the oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165º F.
    In the meantime, prep the salad.

Arugula Salad.

  • Place 4 cups of arugula into a large bowl. With a microplane/zester, grate and sprinkle the zest of half a lemon over the greens. Then, squeeze the juice of half a lemon over the greens. Toss with your hands and massage the lemon juice into the greens for even distribution.
  • Add the thinly sliced radishes and the shaved cheese. Give it a quick toss.


  • Once the chicken is ready, plate it, and drop the arugula salad next to it. Serve with lemon wedges and spritz the cutlets with fresh lemon juice before digging in.


For the lemon pepper seasoning, you can use a homemade blend you're fond of, or store bought. If going the store bought route, just make sure it's a good quality blend. There are a few cheapie blends out there that don't taste that great.