Description
Crispy Lemon Garlic Chicken Cutlets
Ingredients
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4 boneless, skinless chicken breasts (pounded to ½-inch thickness)
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1 cup all-purpose flour
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1 tsp salt
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1 tsp black pepper
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2 large eggs, beaten
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1 cup breadcrumbs (Panko preferred)
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2 tbsp olive oil
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½ cup unsalted butter, divided
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4 cloves garlic, minced
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¼ cup freshly squeezed lemon juice (~2 lemons)
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¼ cup chicken stock (or white wine)
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2 tbsp fresh parsley, chopped
Optional Variations:
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Piccata Style: Add 2 tbsp capers
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Creamy Twist: Stir in ¼ cup heavy cream
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Herb Boost: 1 tsp Italian seasoning in breadcrumbs
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Parmesan Crunch: ½ cup grated Parmesan in breadcrumbs
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Spicy Kick: Red pepper flakes in butter when sautéing garlic
Instructions
1. Pound Chicken:
Place chicken between plastic wrap or a zip-top bag and gently pound to ½-inch thickness.
2. Set Up Breading Station:
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Bowl 1: Flour, salt, pepper
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Bowl 2: Beaten eggs
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Bowl 3: Breadcrumbs
3. Dredge Chicken:
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One hand for dry, one for wet. Coat in flour → egg → breadcrumbs. Press breadcrumbs to adhere. Let sit 5–10 minutes.
4. Cook Chicken:
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Heat olive oil + 2 tbsp butter in a skillet over medium heat.
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Cook chicken 4–5 min per side until golden brown and 165°F internal.
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Remove and tent with foil.
5. Make Sauce:
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Reduce heat to medium-low. Melt remaining butter.
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Sauté garlic 60–90 seconds (do not burn).
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Add lemon juice and chicken stock; scrape browned bits from skillet. Simmer 2–3 minutes until slightly reduced.
6. Finish Dish:
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Return chicken to skillet and spoon sauce over. Heat through 1 min.
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Sprinkle with fresh parsley and serve.
Notes
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Shake off excess flour before egg wash to prevent soggy breading.
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Let chicken sit in breadcrumbs for better adhesion.
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Cook at medium heat for golden, crispy crust. Finish under broiler if needed.
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Breading can be done ahead (up to 4 hours in fridge), but cook fresh for crispiness.
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Lighter version: skip breadcrumbs and reduce butter; still flavorful.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 460 Cal
- Fat: 23g
- Carbohydrates: 24g
- Protein: 38g