You’re in for a treat with this chicken cutlets recipe that’s bursting with flavor. The tangy lemon sauce is the perfect complement to the crispy, golden chicken. Let’s dive into making this dish that’s sure to become a weeknight favorite.
Why This Recipe Works
- The combination of crispy chicken and tangy lemon sauce creates a perfect balance of textures and flavors.
- Using panko breadcrumbs gives the chicken cutlets an extra crunch that’s irresistible.
- The lemon sauce is quick to make but adds a gourmet touch to the dish.
- This recipe is versatile and can be paired with a variety of sides for a complete meal.
- It’s a crowd-pleaser that’s perfect for both casual dinners and special occasions.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh parsley
Equipment Needed
- Meat mallet or rolling pin
- Three shallow dishes
- Large skillet
- Whisk
- Tongs
Instructions
Prepare the Chicken Cutlets
Start by placing each chicken breast between two pieces of plastic wrap and pounding them to an even 1/2-inch thickness. This ensures they cook evenly. In three separate shallow dishes, set up your breading station: flour in the first, beaten eggs in the second, and a mix of panko breadcrumbs and Parmesan cheese in the third. Season each chicken cutlet with salt and pepper, then dredge in flour, dip in egg, and coat with the breadcrumb mixture, pressing gently to adhere.
Cook the Chicken Cutlets
Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully add the breaded chicken cutlets, cooking for about 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil. Remember, the key to crispy chicken is not overcrowding the pan, so cook in batches if necessary.
Make the Lemon Sauce
In the same skillet, reduce the heat to medium and add chicken broth and lemon juice, scraping up any browned bits for extra flavor. Let the mixture simmer for about 2 minutes, then whisk in butter until the sauce is smooth and slightly thickened. Stir in chopped parsley for a fresh finish.
Serve the Dish
Place the crispy chicken cutlets on a serving platter and drizzle generously with the lemon sauce. For an extra touch of elegance, garnish with lemon slices and additional parsley. Serve immediately to enjoy the perfect crunch and zestiness.
Tips and Tricks
For an even crispier coating, let the breaded chicken cutlets rest for 10 minutes before frying. This helps the coating adhere better. If you’re short on time, you can use store-bought lemon juice, but fresh lemon juice will give the sauce a brighter flavor. To make this dish ahead, prepare the chicken cutlets and keep them warm in a 200°F oven while you make the sauce. For a healthier version, try baking the chicken cutlets at 400°F for 20 minutes, flipping halfway through, instead of frying.
Recipe Variations
- For a spicy kick, add a pinch of red pepper flakes to the lemon sauce.
- Substitute the Parmesan cheese with Pecorino Romano for a sharper flavor.
- Add capers to the lemon sauce for a briny twist reminiscent of piccata.
- Use gluten-free breadcrumbs and flour to make this recipe gluten-free.
- For a dairy-free version, omit the Parmesan cheese and use a dairy-free butter substitute in the sauce.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work just as well in this recipe. Just be sure to adjust the cooking time accordingly, as thighs may take a bit longer to cook through. The result will be juicier cutlets with a richer flavor, perfect for those who prefer dark meat.
How can I prevent the breading from falling off?
The secret to keeping the breading intact is to ensure the chicken is dry before breading and to press the breadcrumbs firmly onto the chicken. Letting the breaded chicken rest before cooking also helps the coating set. Avoid moving the chicken around too much while it’s cooking to prevent the breading from sticking to the pan.
Can I make the lemon sauce ahead of time?
Yes, you can prepare the lemon sauce in advance and reheat it gently before serving. However, it’s so quick and easy to make that you might prefer to whip it up fresh while the chicken is resting. If you do make it ahead, store it in an airtight container in the refrigerator and reheat on the stove with a little extra chicken broth to thin it out if necessary.
Summary
This chicken cutlets with lemon sauce recipe is a delightful combination of crispy, juicy chicken and a tangy, buttery lemon sauce. It’s easy to make, versatile, and sure to impress. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is a guaranteed hit.