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Crispy Chicken Cutlets with Lemon Butter Sauce

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Quick and easy crispy chicken cutlets paired with a bright, silky lemon butter sauce. Perfect for weeknights or dinner parties, this recipe delivers a satisfying crunch and tangy flavor.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds/680g), pounded thin to even thickness (around 1/2 inch/1.25 cm)
  • 1 cup (100g) panko breadcrumbs
  • 1/2 cup (50g) regular breadcrumbs
  • 1/3 cup (30g) grated Parmesan cheese
  • 2 large eggs, beaten
  • 1/2 cup (65g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Olive oil or vegetable oil, for frying (enough to cover pan bottom)
  • 4 tablespoons (55g) unsalted butter
  • 2 cloves garlic, minced
  • Juice and zest of 1 large lemon (about 3 tablespoons juice)
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and pepper, to taste

Instructions

  1. Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/2 inch (1.25 cm). Set aside on a plate.
  2. Set up the breading station: In one shallow bowl, place the flour seasoned lightly with salt and pepper. In a second bowl, beat the eggs until smooth. In a third bowl, combine panko breadcrumbs, regular breadcrumbs, grated Parmesan, garlic powder, oregano, salt, and pepper.
  3. Working one piece at a time, dredge the chicken breast in the flour, shaking off excess. Then dip it into the beaten eggs, letting the extra drip off. Finally, press it firmly into the breadcrumb mixture, ensuring a good, even coating. Transfer to a wire rack or plate. Repeat with all pieces.
  4. In a large skillet, pour enough olive or vegetable oil to cover the bottom by about 1/4 inch (around 0.6 cm). Heat over medium heat until shimmering but not smoking (about 350°F/175°C). A breadcrumb test drop should sizzle on contact.
  5. Carefully place the breaded chicken breasts in the hot oil, leaving space between each piece. Cook for about 3-4 minutes on one side without moving them. Flip gently using tongs or a spatula and cook for another 3-4 minutes, until golden brown and cooked through (internal temp 165°F/74°C). Add a minute or two if thicker in spots.
  6. Transfer cooked cutlets to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (about 200°F/95°C) if needed while you make the sauce.
  7. In the same skillet (wipe excess oil if too greasy), melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in lemon zest and juice. Let simmer gently for 1-2 minutes to blend flavors. Season with salt and pepper to taste. Stir in chopped parsley just before serving.
  8. Drizzle the lemon butter sauce generously over the crispy chicken cutlets. Garnish with extra parsley or lemon slices if desired.

Notes

Use a combination of panko and regular breadcrumbs for best crunch. Maintain oil temperature around 350°F to avoid soggy breading. Do not overcrowd the pan when frying. For gluten-free, substitute breadcrumbs and flour with gluten-free alternatives. The lemon butter sauce is best served fresh to avoid separation.

Nutrition

Keywords: crispy chicken cutlets, lemon butter sauce, easy chicken recipe, quick dinner, panko chicken, homemade chicken cutlets

Find it online: https://blixfood.com/crispy-chicken-cutlets-with-lemon-butter-sauce-easy-homemade-recipe/