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Lemon Cutlets with Lemon Potatoes

This is a meal I like to make every once in a while when I am in the mood for lemony goodness. Its simple but so tasty! I use a wedge cutter for the potatoes.


2 Medium Potatoes

Olive Oil

3 Whole Lemons




1 1/2 Cups Chicken Broth

3 Chicken Breasts

2 Eggs

2 Tbsp Parmesan Cheese

1 Cup Breadcrumbs

1/2 Cup Flour

2 Garlic Cloves, diced

Fresh Parsley

Lemon Potatoes:

Preheat oven to 400 degrees

Slice raw potato wedges and lay them in a large bowl. Drizzle olive oil and juice of one lemon over the wedges and toss to coat.

Season potatoes with some salt, oregano, and black pepper to taste; toss again to coat.

Spread potato wedges in a single layer in a cast iron skillet. Pour 1 1/2 cups chicken broth over the potatoes.

Roast potatoes in preheated oven until tender and golden brown, about 1 hour.


Chicken breasts pounded evenly. Soak them in salt water in the fridge for an hour and rinse.

2 Eggs with 2 Tbsp grated cheese in a bowl for the chicken bath.

1 Cup of Bread crumbs in a dish with 1/2 cup flour, black pepper, one Tbsp grated cheese and parsley.

Dredge cutlets in the chicken bath and then into the bread crumb dish.

I use a Cast iron griddle with a little olive oil on the bottom of the pan.

Lay down cutlets and drizzle oil on top too.

Bake on 350 for ~35 minutes

Another Lemon bath after chicken is cooked using:

Lemon juice of about 2 to 3 lemons, parsley, garlic, black pepper and oregano. Pour over cutlets.


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