Crispy Chicken Cutlets with Lemon Butter
- Golden-brown chicken cutlets with a crunchy panko coating and tangy lemon butter sauce.
- A restaurant-quality dinner that comes together in under 30 minutes.
- Perfect weeknight dinner that pairs with virtually any side dish.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
Ingredients
Scale
- 2 chicken breast cutlets (about 6–8 oz each)
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 2 tablespoons butter, divided
- Juice of 1 lemon
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon olive oil (optional)
- 1 teaspoon lemon zest (optional)
- 2 tablespoons fresh parsley, chopped (optional)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon capers, drained (optional)
- 1 teaspoon Dijon mustard (optional)
Instructions
- If using whole chicken breasts, butterfly and pound them to an even 1/4-inch thickness between plastic wrap. Season with half the salt and pepper.
- Set up three shallow dishes: flour seasoned with remaining salt and pepper in the first, beaten egg with 1 tablespoon water in the second, and panko breadcrumbs in the third.
- Dredge each cutlet in flour and shake off excess, then dip in egg mixture allowing excess to drip off, and finally press firmly into panko mixture on both sides.
- Heat 1 tablespoon butter and olive oil (if using) in a large skillet over medium heat until shimmering.
- Cook cutlets for 3-4 minutes per side until deeply golden brown and internal temperature reaches 165°F. Cook in batches if needed.
- Transfer cutlets to a wire rack over a baking sheet.
- Reduce heat to medium-low, add remaining 1 tablespoon butter to the skillet.
- Once butter melts, add lemon juice, zest (if using), and optional Dijon or capers. Swirl the pan gently as sauce bubbles for 30-60 seconds until slightly thickened.
- Return cutlets to the skillet and spoon sauce over them, turning once to coat both sides.
- Garnish with fresh parsley and serve immediately.
Notes
- For extra crispy cutlets, let the breaded chicken rest on a wire rack for 5-10 minutes before frying.
- Make sure your oil is hot before adding the chicken to ensure a crispy exterior.
- Pat the chicken completely dry before breading to help the coating adhere better.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 cutlet
- Calories: 420
- Sugar: 1
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 12
- Carbohydrates: 28
- Fiber: 1
- Protein: 32
- Cholesterol: 155
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