Whole Wheat Panko Lemon-Baked Chicken


I don’t know about you, but to me, lemons are a true reminder of summer! When I first moved to Long Island, we were given a lemon tree as a present, and although it only produces every other year it is one of my absolute favorite attributes about my house. On that note, I incorporate this tangy fruit as much as possible in recipes, both food and drink. My “Whole Wheat Panko Lemon Baked Chicken” is a dish that showcases the beauty of the current season with its light tasty and refreshing flavors.

Servings 4


• 1 lb. skinless boneless chicken cutlets trimmed and cut into 4 pieces (I like a very thin cut, but use thicker if you prefer.)
• 1/2 lemon juiced (plus 1 sliced thinly for garnish)
• 1 teaspoon lemon zest (grated rind of lemon)
• 1 egg beaten
• 1 cup whole wheat panko crumbs
• 1/4 cup freshly grated parmesan cheese (or ground veggie cheese)
• 1/2 teaspoon of garlic powder 
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of salt
• 2 tablespoon butter or margerine
• ground pepper to taste

1.)  Preheat oven to 350 Degrees.
2.) Squeeze juice from lemon into egg and whisk together.


3.) In a small bowl combine Panko, lemon zest, Parmesan cheese, garlic powder, onion powder, salt & pepper.
4.) Dip the chicken into the egg. Coat chicken in bread crumb mixture. Lay flat in a sprayed baking pan.


5.)  Pat butter or margarine on top of chicken in little chunks.
6.)  Bake covered with foil for 20-25 minutes OR until chicken is cooked through. (The thicker the chicken, the more cooking time…try not to overcook or it will dry out.)
Garnish with lemon slices and Serve.

nicole meyer

Foodie, Nicole Meyer (A.K.A. Nic) adores sharing her best dishes with you. Nibble your way through her everyday recipes, seasonal finds and holiday tips. For more, visit nibblesbynic.com