Lemon Chicken Cutlets
Crisp, golden, and brimming with zesty flavor, these Lemon Chicken Cutlets are the perfect weeknight indulgence! Tender chicken breasts are pounded thin for even cooking, then coated in a crispy Parmesan-panko crust and pan-fried to perfection. The star of the dish is the luscious lemon-butter sauce, infused with garlic and brightened with fresh lemon juice and zest, making every bite irresistibly tangy. This quick and easy recipe comes together in just 40 minutes and is perfect for pairing with pasta, rice, or steamed vegetables. Bursting with citrusy goodness, these cutlets are a crowd-pleasing favorite for the whole family!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 0.5 cup Chicken broth
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Chopped parsley (optional)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet. This ensures even cooking.
Season both sides of the chicken breasts with salt and black pepper.
Set up a dredging station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk the eggs. In the third bowl, combine panko breadcrumbs and grated Parmesan cheese.
Dredge each chicken cutlet first in the flour, shaking off the excess, then dip it into the egg, and finally coat it with the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere well.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the cutlets from the skillet and set them aside on a plate lined with paper towels.
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Once melted, sauté the minced garlic for about 30 seconds until fragrant.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it reduce for about 3 minutes.
Stir in the remaining tablespoon of butter and lemon zest. Taste and adjust seasoning if needed.
Return the chicken cutlets to the skillet, spooning some of the sauce over the top. Cook for 1-2 minutes to warm through.
Garnish with chopped parsley if desired and serve immediately. These cutlets pair wonderfully with rice, pasta, or steamed vegetables.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.7 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 396 mg | 30% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 487 mg | 10% | |
*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.
