Breaded Chicken Cutlets with Lemon Basil Sauce
Crispy, golden perfection meets zesty elegance in these Breaded Chicken Cutlets with Lemon Basil Sauce. This crowd-pleasing recipe features tender chicken breasts coated in a flavorful Parmesan-panko crust, pan-fried to crunchy perfection. The highlight is the vibrant lemon basil sauce, made with fresh basil, tangy lemon juice, and a rich chicken broth base that perfectly complements the crispy cutlets. Ready in just 45 minutes, this dish is ideal for busy weeknights or special occasions. Garnished with fresh lemon wedges, it’s a refreshing, aromatic meal that pairs beautifully with roasted vegetables, pasta, or a crisp salad. Perfect for fans of quick, easy, and delicious weeknight dinners!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 2 pieces Eggs
- 1 cup Panko breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 1 teaspoons Garlic powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Olive oil
- 2 tablespoons Butter
- 1 cup Chicken broth
- 2 tablespoons Lemon juice
- 2 tablespoons Basil leaves, chopped
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 4 pieces Lemon wedges (for garnish)
Instructions
Place each chicken breast between two sheets of plastic wrap and pound to an even thickness using a meat mallet. Set aside.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one combining panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper.
Dredge each chicken breast in the flour, shaking off the excess. Dip into the beaten eggs, then coat thoroughly with the panko breadcrumb mixture.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the breaded chicken cutlets to the skillet, cooking 3-4 minutes per side or until golden brown and fully cooked through (internal temperature should reach 165°F/74°C). Transfer to a plate and keep warm.
In the same skillet, add the remaining butter and chicken broth, stirring to deglaze the pan and scrape up any browned bits.
Stir in the lemon juice and chopped basil leaves. Simmer for 2 minutes.
In a small bowl, mix the cornstarch with water to make a slurry. Gradually whisk the slurry into the sauce to thicken, cooking for another minute.
Drizzle the lemon basil sauce over the chicken cutlets, garnishing with lemon wedges if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 4740 mg | 206% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.6 g | ||
| Protein | 260.2 g | 520% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 648 mg | 50% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 574 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
