Lemon Garlic Chicken Cutlets
Crispy chicken cutlets topped with a rich lemon-garlic butter pan sauce. Chicken doesn't get much better than this.
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.