Description
Crispy Chicken Cutlets with Lemon Garlic Butter Sauce
Ingredients
Scale
- 1 ½ pounds chicken cutlets
- ¾ cup all-purpose flour
- 2 teaspoons kosher salt, divided
- ½ teaspoon black pepper
- 4 large eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 3 tablespoons minced fresh parsley
- 5 tablespoons grated Pecorino Romano cheese
- Vegetable oil or olive oil for frying (about 1 inch deep in pan)
- ¼ cup olive oil
- 5 tablespoons cold unsalted butter, divided
- 10 garlic cloves, minced
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes
- 1 ¾ cups chicken broth
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ pound sliced Muenster cheese
- ¼ cup minced fresh parsley
Instructions
- Place the chicken cutlets between plastic wrap and pound to ½ inch thickness.
- Prepare three bowls: seasoned flour, beaten eggs, and breadcrumb mixture with cheese and parsley.
- Coat each cutlet in flour, dip in egg, then press into breadcrumbs. Arrange on baking sheet.
- Heat 1 inch oil to 350°F and fry cutlets 3–4 minutes per side until golden. Drain.
- Preheat broiler. In oven-safe skillet cook olive oil, garlic, and 3 tablespoons butter until fragrant.
- Add thyme and red pepper flakes. Pour in broth and simmer until slightly reduced.
- Remove from heat. Stir in lemon juice and zest.
- Place fried cutlets in skillet, spoon sauce over, top with Muenster cheese.
- Broil 3–5 minutes until cheese melts and lightly browns.
- Whisk remaining cold butter into sauce. Stir in parsley and spoon over chicken before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Broiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 540
- Sugar: 1g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 220mg