Description
How to make crispy chicken cutlets with lemon garlic butter sauce that deliver restaurant-quality flavor with tender, juicy results every single time.
Ingredients
Scale
Chicken Cutlets
- 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Lemon Garlic Butter Sauce
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/3 cup fresh lemon juice
- 1/4 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon red pepper flakes
- Salt to taste
For Cooking
- 1/3 cup vegetable oil for frying
Instructions
- Prep Chicken: Pound chicken breasts to 1/2-inch thickness between plastic wrap. Season both sides with salt and pepper. Set up three shallow dishes for your breading station.
- Create Station: Place flour in first dish. Beat eggs in second dish. Mix panko, Parmesan, garlic powder, and Italian seasoning in third dish. This assembly line makes coating effortless.
- Bread Cutlets: Dredge each cutlet in flour, then egg wash, then panko mixture. Press coating gently to adhere. Let rest 5 minutes so coating sets properly.
- Heat Oil: Heat oil in large skillet over medium-high heat until shimmering. Test with breadcrumb – it should sizzle immediately. Don’t let oil smoke or coating will burn.
- Fry Chicken: Cook cutlets 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Don’t overcrowd pan or temperature drops and coating gets soggy.
- Make Sauce: In same pan, melt butter and sauté garlic 30 seconds. Add lemon juice, broth, and red pepper flakes. Simmer until slightly thickened, about 2 minutes.
- Finish Dish: Remove from heat, stir in parsley and season with salt. Serve cutlets immediately with warm sauce drizzled over top for maximum crispy texture.
Notes
- Don’t skip pounding the chicken thin – it ensures even cooking and prevents dry edges.
- Store leftover sauce separately from cutlets to maintain crispiness for up to 3 days.
- Room temperature eggs create a smoother coating that adheres better than cold eggs.
- You can substitute chicken thighs for breasts but adjust cooking time accordingly.
- Make extra sauce because everyone always wants more of that garlicky butter goodness.
- Let breaded cutlets rest 5 minutes before frying so coating doesn’t slide off.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 22g
- Protein: 35g