Crispy Lemon Chicken Cutlets

Spoon pouring lemon sauce over crispy breaded chicken cutlet, served with green beans.

5 from 3 votes

Crispy Lemon Chicken Cutlets

These Crispy Lemon Chicken Cutlets come out perfectly golden and juicy thanks to the air fryer—no splattering oil or greasy mess. Finished with a bright lemon sauce, they’re light, crisp, and packed with flavor.

Prep Time15

Cook Time10

Course: Chicken breast recipes

Cuisine: Asian

Keyword: chicken recipes, crispy lemon chicken

Servings:

Author: Tatiana

Ingredients

For the Chicken:

¼ cup cornstarch
2 large eggs lightly beaten
1 ¾ cups plain breadcrumbs or panko
2 large chicken breasts boneless, skinless, halved and pounded evenly if needed
2 teaspoons lemon zest
1/4 teaspoon red pepper flakes adjust to taste
salt and ground black pepper as needed
2 green onions or scallions, thinly sliced (optional, for garnish)

For the Lemon Sauce:

1 tablespoon vegetable oil
1 teaspoon freshly grated ginger
2 tablespoons dry sherry or Shaoxing wine
1 cup hot vegetable/chicken stock
juice of 2 lemons about ⅓ cup
2 tablespoons granulated sugar adjust to taste
salt as needed
1 tablespoon low-sodium soy sauce
2 tablespoons cornstarch mixed with 4 tablespoons cold water for thickening

Instructions

Set up three bowls: one with ¼ cup cornstarch, one with 2 large eggs (beaten), and one with 1 ¾ cups plain breadcrumbs or panko.
Season the chicken breasts with 2 teaspoons lemon zest, 1/4 teaspoon red pepper flakes, salt and ground black pepper.
Coat each piece in cornstarch, then dip in the beaten egg, and finally coat thoroughly in breadcrumbs.
Preheat your air fryer to 400°F (200°C) °F.
Air fry the chicken: Lightly spray both sides of the breaded chicken with cooking spray or brush with a little oil. Place the chicken in the air fryer basket in a single layer.
Cook for 10–12 minutes, flipping halfway through, until golden brown and fully cooked (internal temp should reach 165°F). Air fry for an extra minute or two if needed for crispiness.
To Make the Lemon Sauce: In a small saucepan, heat 1 tablespoon vegetable oil over medium-high heat.
Add 1 teaspoon freshly grated ginger and stir-fry for 1 minute or until fragrant.
Pour in 2 tablespoons dry sherry or Shaoxing wine and let it bubble.
Add 1 cup hot vegetable/chicken stock and bring it to a simmer.
Stir in juice of 2 lemons, 2 tablespoons granulated sugar, salt, and 1 tablespoon low-sodium soy sauce.
Add 2 tablespoons cornstarch mixed with 4 tablespoons cold water and stir until the sauce thickens, about 1–2 minutes.

Notes

Got leftovers? Store the chicken and sauce separately in airtight containers.

Reheat the chicken in the air fryer at 350°F for 4–5 minutes to bring back the crisp. Warm the sauce gently on the stovetop or in the microwave.

Not freezer-friendly—the coating won’t stay crispy.

Nutrition