Crunchy Lemon Chicken

Serves 4-6

1½ lb chicken cutlets
3 Tbsp fresh lemon juice
2 cups Italian-seasoned panko breadcrumbs
2 tsp lemon-pepper seasoning
2 Tbsp olive oil

Preheat oven to 425°F.
Season chicken with salt and pepper.
Pour lemon juice in a shallow dish.
Stir together panko, seasoning and oil in a separate shallow dish.
Dip chicken in lemon juice; dredge in panko mixture, pressing gently to adhere.
Place chicken on a greased rimmed baking sheet; bake 15 to 20 minutes or until done.

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