Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

Crispy Chicken Cutlets with Lemon Garlic Butter Sauce are crunchy, bright, and ready in under an hour.

Introduction — Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

This Crispy Chicken Cutlets with Lemon Garlic Butter Sauce recipe gives you a crunchy outside and a tangy garlic butter sauce inside. It is simple to make and feels a bit fancy for a weeknight meal.
For another quick dish with a lemony sauce, try the pan-fried fish with lemon butter sauce for more ideas.

Why make Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

Make this recipe because it is fast, tasty, and crowd-pleasing.
The cutlets cook quickly and the lemon garlic butter sauce brightens the whole plate.
It works for a family dinner, a guest meal, or meal prep for a few days.

How to make Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

Follow these clear steps to cook this dish well.

• Pound chicken to 1/2 inch thickness between plastic wrap.
• Set up three bowls: flour mixed with 1 tsp salt and pepper, beaten eggs, and breadcrumbs with cheese and parsley.
• Dredge each cutlet in flour, dip in egg, then press into breadcrumbs. Lay on a baking sheet.
• Heat 1 inch oil to 350°F and fry cutlets 3–4 minutes per side until golden. Drain on paper towels.
• Preheat broiler. In an oven-safe skillet cook 1/4 cup olive oil, 10 minced garlic cloves, and 3 tbsp cold butter until fragrant.
• Add 1/2 tsp dried thyme and 1/2 tsp crushed red pepper flakes. Pour in 1 3/4 cups chicken broth and simmer until slightly reduced.
• Remove from heat and stir in 3 tbsp lemon juice and 1 tsp lemon zest.
• Place fried cutlets in skillet, spoon sauce over them, then top with sliced Muenster cheese.
• Broil 3–5 minutes until cheese melts and lightly browns.
• Whisk remaining cold butter into the sauce, stir in 1/4 cup parsley, and spoon over chicken before serving.

For a similar method with a warm broth base, see the crispy chicken mushroom bowl with ginger garlic broth.

Ingredients : Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

• 1 ½ pounds chicken cutlets
• ¾ cup all-purpose flour
• 2 teaspoons kosher salt, divided
• ½ teaspoon black pepper
• 4 large eggs, beaten
• 2 cups Italian seasoned breadcrumbs
• 3 tablespoons minced fresh parsley
• 5 tablespoons grated Pecorino Romano cheese
• Vegetable oil or olive oil for frying (about 1 inch deep in pan)
• ¼ cup olive oil
• 5 tablespoons cold unsalted butter, divided
• 10 garlic cloves, minced
• ½ teaspoon dried thyme
• ½ teaspoon crushed red pepper flakes
• 1 ¾ cups chicken broth
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• ½ pound sliced Muenster cheese
• ¼ cup minced fresh parsley (for finishing)

Directions — Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

• Pound chicken cutlets between plastic wrap to 1/2 inch thickness.
• Prepare three bowls: seasoned flour, beaten eggs, breadcrumb mix with cheese and parsley.
• Coat each cutlet in flour, dip in egg, then press into breadcrumbs. Arrange on a baking sheet.
• Heat 1 inch oil to 350°F and fry cutlets 3–4 minutes per side until golden. Drain.
• Preheat broiler. In an oven-safe skillet cook olive oil, garlic, and 3 tablespoons butter until fragrant.
• Add thyme and red pepper flakes. Pour in broth and simmer until slightly reduced.
• Remove from heat. Stir in lemon juice and zest.
• Place fried cutlets in skillet, spoon sauce over, top with Muenster cheese.
• Broil 3–5 minutes until cheese melts and lightly browns.
• Whisk remaining cold butter into sauce. Stir in parsley and spoon over chicken before serving.

How to serve Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

Serve the cutlets hot with sauce spooned over the top.
Good sides include roasted vegetables, a crisp salad, or simple pasta tossed in olive oil.

How to store Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

Cool leftovers to room temperature for no more than two hours.
Store in an airtight container in the fridge up to 3 days, or freeze for up to 2 months.
Reheat in a 350°F oven until warmed through to keep the crust crisp.

Tips to make Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

• Pound the chicken evenly for fast, even cooking.
• Keep the last butter cold and whisk it in off the heat so the sauce stays smooth.
• For a full plate, serve with crispy herbed sweet potatoes with garlic lemon aioli.
• Use a thermometer to keep oil at 350°F for best frying results.

Variation (if any) — Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

• Use provolone or mozzarella instead of Muenster for a different melt.
• Add capers to the sauce for a briny twist.
• Bake the cutlets at 425°F for 10–12 minutes instead of frying for a lighter version.

FAQs — Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

Q: Can I use chicken breasts instead of cutlets?
A: Yes. Slice breasts thin or pound them to 1/2 inch so they cook fast and stay tender.

Q: How do I keep the crust from getting soggy?
A: Drain fried cutlets on a rack, not paper towels, and add sauce just before serving.

Q: What tool helps pound chicken well?
A: A meat mallet works best. Buy it here if you need one.

Q: Can I make the sauce without wine?
A: Yes. The recipe uses chicken broth and lemon, so it works fine without wine.

Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

This Crispy Chicken Cutlets with Lemon Garlic Butter Sauce recipe gives you a crunchy outside and a tangy garlic butter sauce inside, perfect for a quick weeknight dinner.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 600 kcal

Ingredients

  

For the Chicken Cutlets

• 1.5 pounds 1 ½ pounds chicken cutlets
• 0.75 cup ¾ cup all-purpose flour
• 2 teaspoons 2 teaspoons kosher salt, divided
• 0.5 teaspoon ½ teaspoon black pepper
• 4 large 4 large eggs, beaten
• 2 cups 2 cups Italian seasoned breadcrumbs
• 3 tablespoons 3 tablespoons minced fresh parsley
• 5 tablespoons 5 tablespoons grated Pecorino Romano cheese
• 1 inch Vegetable oil or olive oil for frying (about 1 inch deep in pan)

For the Lemon Garlic Butter Sauce

• 0.25 cup ¼ cup olive oil
• 5 tablespoons 5 tablespoons cold unsalted butter, divided
• 10 cloves 10 garlic cloves, minced
• 0.5 teaspoon ½ teaspoon dried thyme
• 0.5 teaspoon ½ teaspoon crushed red pepper flakes
• 1.75 cups 1 ¾ cups chicken broth
• 3 tablespoons 3 tablespoons fresh lemon juice
• 1 teaspoon 1 teaspoon lemon zest
• 0.5 pound ½ pound sliced Muenster cheese
• 0.25 cup ¼ cup minced fresh parsley (for finishing)

Instructions

 

Preparation

• Pound chicken cutlets between plastic wrap to 1/2 inch thickness.
• Prepare three bowls: seasoned flour, beaten eggs, breadcrumb mix with cheese and parsley.
• Coat each cutlet in flour, dip in egg, then press into breadcrumbs. Arrange on a baking sheet.

Cooking

• Heat 1 inch oil to 350°F and fry cutlets 3–4 minutes per side until golden. Drain.
• Preheat broiler. In an oven-safe skillet, cook olive oil, garlic, and 3 tablespoons butter until fragrant.
• Add thyme and red pepper flakes. Pour in broth and simmer until slightly reduced.
• Remove from heat. Stir in lemon juice and zest.
• Place fried cutlets in skillet, spoon sauce over, top with Muenster cheese.
• Broil 3–5 minutes until cheese melts and lightly browns.
• Whisk remaining cold butter into sauce. Stir in parsley and spoon over chicken before serving.

Notes

Serve the cutlets hot with sauce spooned over the top. Good sides include roasted vegetables, a crisp salad, or simple pasta tossed in olive oil. Cool leftovers to room temperature for no more than two hours and store in an airtight container in the fridge up to 3 days, or freeze for up to 2 months. Reheat in a 350°F oven until warmed through to keep the crust crisp.

Keyword Chicken Cutlets, Comfort Food, Crispy Chicken, Easy Dinner, Lemon Garlic Butter Sauce