Chicken Cutlets with Herb Butter
Crispy, golden perfection meets rich, aromatic flavor in this irresistible recipe for Chicken Cutlets with Herb Butter. Tender, juicy chicken breasts are pounded thin, coated in a crispy Parmesan-panko crust, and pan-fried to a beautiful golden brown. The real magic happens with the luxurious herb butter sauce, infused with garlic, fresh parsley, thyme, and a hint of lemon zest, which takes this dish to gourmet levels. Ready in just 35 minutes, this elegant yet easy recipe is perfect for weeknight dinners or special occasions alike. Serve it with a splash of fresh lemon juice for a burst of brightness and pair it with your favorite sides for a satisfying, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs (panko recommended)
- 0.25 cup Grated Parmesan cheese
- 4 tablespoons Unsalted butter
- 3 tablespoons Olive oil
- 1 clove Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Lemon zest
- 4 pieces Lemon wedges (for serving)
Instructions
Place the chicken breasts on a cutting board and slice each breast in half horizontally to create four thinner cutlets. Use a meat mallet to gently pound the cutlets until they are an even thickness, about 1/4 inch thick. Season both sides with salt and pepper.
Set up a breading station with three shallow dishes. In the first dish, add the flour. In the second dish, beat the eggs. In the third dish, combine the breadcrumbs and Parmesan cheese.
Dredge each chicken cutlet in the flour, shaking off the excess. Next, dip it into the beaten eggs, making sure it is fully coated. Finally, press the cutlet into the breadcrumb mixture, ensuring it is evenly coated. Set aside on a plate.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter has melted and is sizzling, add two of the breaded chicken cutlets to the skillet. Cook for 3-4 minutes on each side, or until golden brown and fully cooked through (165°F internal temperature). Transfer to a paper towel-lined plate to drain. Repeat with the remaining cutlets, adding additional oil if needed.
In a small saucepan, melt the remaining 3 tablespoons of butter over low heat. Add the minced garlic and cook for 30 seconds, until fragrant. Remove from heat and stir in the parsley, thyme, and lemon zest.
To serve, place the chicken cutlets on a platter and drizzle with the herb butter. Garnish with lemon wedges on the side. Enjoy immediately!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 5.4 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 142 mg | 11% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 557 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.
