Lemon is one of my all time favorite flavor profiles. Add butter and garlic and you will pretty much have me swooning. These delectable chicken cutlets are coated with Parmesan cheese and fresh herbs, then pan fried in butter till crispy golden brown. If that doesn’t sound good enough, the coup de grâce is the lemon butter garlic sauce that’s drizzled on top. Be-still my beating heart, these are some of the best cutlets I’ve ever cooked up. Serve these flavor packed crispy cutlets over a bed of creamy mashed potatoes for a meal that you won’t soon forget.
Make the sauce:
In a bowl combine, juice and zest of 2 lemons. Set aside.
Make the chicken cutlets:
Cut each chicken breast into 2-3 pieces. Pound each piece with a meat mallet, between a sheet of plastic wrap, to a ¼ inch thickness.
Season each piece with salt and pepper.
Set up a breading station: place flour in the first bowl.
Place beaten eggs and the juice of 1 lemon, in the second bowl.
Place breadcrumbs, Parmesan cheese, oregano, zest of one lemon, and ¼ cup chopped parsley, in the third bowl. Stir to combine.
Dredge seasoned chicken in the flour, shaking off excess flour.
Dip chicken in lemon/egg mixture, to coat completely.
Dip chicken in the breadcrumb mixture, pressing breadcrumbs onto the chicken.
Heat a couple tablespoons butter in a large skillet over medium heat.
Fry cutlets, 3-4 at a time until golden crispy brown. Don’t crowd the pan.
Place cooked cutlets on a platter lined with a paper towel and keep them warm in the oven while you fry up the remaining cutlets adding more butter to the pan as needed.
TIME SAVING TIP: Remove pan from heat and wipe out the pan with a paper towel to remove any breadcrumbs left in the pan and use it to make the sauce. Less dishes to clean up after dinner…gotta love that!
Heat butter over medium heat in a skillet or sauce pan.
Add minced garlic and cook just until fragrant, about 1 minute.
Add lemon juice, zest, and chopped parsley to the pan.
Stir together garlic butter with the lemon juice mixture in the pan until heated through and fragrant, about 1-2 minutes.
Place warm cutlets on a large serving platter. Drizzle cutlets with the lemon garlic butter pan sauce. Garnish with slices of lemon if desired. Serve immediately over a bed of creamy mashed potatoes.
You will enjoy every delectable, flavor packed bite! The fresh herbs really pop in both the breading and in the rich buttery pan sauce. Creamy mashed potatoes are the perfect smooth contrast to these flavor packed crispy cutlets. Be sure to give this recipe a try, you won’t be disappointed. I promise!
Lemon Garlic Chicken Cutlets
Equipment
- meat mallet
- large skillet
Ingredients
- 3 large boneless, skinless chicken breasts
- salt and pepper, to season
- ½ cup flour
- 2 large eggs, beaten
- 1 lemon, zested and juiced
- ½ cup Panko breadcrumbs
- ½ cup Parmesan cheese, grated
- 1 tbsp fresh oregano, chopped
- ¼ cup fresh Parsley, chopped
- ¼ cup butter
For the sauce:
- ½ stick butter
- 2 lemons, zested and juiced
- 4-6 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions
Make the sauce:
- In a bowl combine, juice and zest of 2 lemons with 2 tablespoons chopped Parsley. Set aside.
Make the chicken cutlets:
- Cut each chicken breast into 2-3 pieces. Pound each piece with a meat mallet, between a sheet of plastic wrap, to a ¼ inch thickness.
- Season each piece with salt and pepper.
- Set up a breading station: place flour in the first bowl, beaten eggs and the juice of 1 lemon, in the second bowl. Place breadcrumbs, Parmesan cheese, zest of one lemon, ¼ cup chopped parsley, and chopped oregano in the third bowl. Stir to combine.
- Dredge seasoned chicken in the flour, shaking off excess flour.
- Dip chicken in lemon/egg mixture, to coat completely.
- Dip chicken in the breadcrumb mixture, pressing breadcrumbs onto the chicken.
- Heat a couple tablespoons butter in a large skillet over medium heat. Fry cutlets, 3-4 at a time until golden crispy brown.
- Place cooked cutlets on a platter lined with a paper towel and keep them warm in the oven while you fry up the remaining cutlets adding more butter to the pan as needed.
- Remove pan from heat and wipe out the pan to remove any breadcrumbs left in the pan.
- Heat butter over medium heat in the same skillet you used to cook up the cutlets.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add 2 tablespoons chopped parsley and the zest and juice of 2 lemons to the pan.
- Whisk garlic butter with the lemon juice mixture in the pan until heated through and fragrant, about 1 minute.
- Place warm cutlets on a large serving platter. Drizzle cutlets with the lemon garlic butter pan sauce.
- Garnish with slices of lemon if desired.
- Serve immediately over a bed of creamy mashed potatoes.
Did You Make This?
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John 6:35
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