Chicken Louisa Cutlets
Elevate your weeknight dinner game with these irresistible Chicken Louisa Cutlets—crispy, golden-brown chicken cutlets paired with a bright, zesty lemon-garlic white wine sauce. This Italian-inspired recipe combines tender, pan-fried chicken breasts coated in panko breadcrumbs and Parmesan cheese, creating a crunch that contrasts beautifully with the velvety, tangy sauce. Ready in under an hour, this dish is perfect for a cozy family meal or an impressive dinner party centerpiece. Serve these elegant cutlets with pasta, rice, or roasted vegetables for a complete, restaurant-quality experience right in your own kitchen. Perfect for those seeking flavorful chicken recipes, easy Italian dishes, or delightful white wine sauces, Chicken Louisa Cutlets will quickly become a favorite on your dinner rotation.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 pieces Eggs
- 2 tablespoons Milk
- 1 cups Panko breadcrumbs
- 0.5 cups Parmesan cheese (grated)
- 4 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 0.5 cups Dry white wine
- 0.5 cups Chicken broth
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 cloves Garlic (minced)
- 2 tablespoons Parsley (chopped)
Instructions
Place each chicken breast between two sheets of plastic wrap and pound them gently with a meat mallet until they are about 1/2 inch thick.
In a shallow dish, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
In another shallow dish, beat the eggs with the milk.
In a third shallow dish, mix the panko breadcrumbs, Parmesan cheese, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Dredge each piece of chicken in the flour mixture, then dip it into the egg mixture, and finally coat it in the breadcrumb mixture. Press the breadcrumbs onto the chicken to adhere well.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Cook the chicken in batches, about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the minced garlic until fragrant, about 1 minute.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
Add the chicken broth and lemon juice. Let the sauce simmer for another 3-4 minutes until slightly reduced.
Return the chicken cutlets to the skillet and spoon the sauce over the top. Cook for 2 minutes to warm the chicken through.
Garnish with chopped parsley and serve immediately with your choice of sides, such as pasta, rice, or steamed vegetables.
Nutrition Facts
Calories |
3157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1154 mg | 385% | |
| Sodium | 5474 mg | 238% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.9 g | ||
| Protein | 290.7 g | 581% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1562 mg | 120% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2473 mg | 53% | |
*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.
