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.
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.