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Crispy Lemon Chicken Cutlets on a plates

Crispy Lemon Chicken Cutlets

French Kiss Cook
Crispy Chicken Cutlets smothered in a lemon butter sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 4 cutlets
Calories 517 kcal

Ingredients
  

  • 2 large Chicken Breasts
  • ⅓ cup All Purpose Flour
  • 1 teaspoon Lemon Zest from 1 lemon
  • 1 teaspoon Salt
  • 1 teaspoon Onion Powder
  • 1 tsp Garlic Powder
  • 2 large Eggs
  • 1¼ cup Seasoned Panko Crumbs
  • 2 tablespoon Butter
  • 2 tablespoon Olive Oil

Butter Lemon Sauce

  • ¼ cup Butter
  • 3 cloves Garlic minced
  • 1½ cup Water
  • 1 square Bouillon Cube
  • 2 tablespoon Lemon Juice from 1 lemon
  • ¼ cup Fresh Parsley chopped
  • 1 tablespoon Corn Starch for slurry
  • ¼ cup Cool Water for slurry

Instructions
 

Make the Chicken Cutlets

  • Start by prepared the dredging mixture for the chicken.
  • Combine in a shallow bowl, the flour, lemon zest, salt, onion powder, and garlic powder. Stir until well combined and set aside.
    ⅓ cup All Purpose Flour , 1 teaspoon Lemon Zest, 1 teaspoon Salt, 1 teaspoon Onion Powder , 1 teaspoon Garlic Powder
  • In a separate shallow bowl, whisk together the eggs until smooth. Set aside. Pour in a third bowl, or plate, the panko crumbs.
    2 large Eggs, 1¼ cup Seasoned Panko Crumbs
  • Slice the 2 chicken breasts in half horizontally, to create a total of 4 thin cutlets.
    2 large Chicken Breasts
  • Place the chicken halves, flat on the cutting board. Cover them with piece of parchment paper. Use the flat side of a meat tenderizer to hammer the chicken down to ¼ inch in thickness.
  • Press the chicken cutlets, one at a time, into the flour mixture to coat. Transfer it to the egg mixture, letting any excess drip off. Place into the panko crumbs and coat both sides. Repeat with the other 3 chicken cutlets.
  • Place a large frying pan on medium heat. Add the 1 tablespoon of olive oil and 1 tablespoon of butter in the pan. Place 2 of the chicken cutlets in the pan. Cook for for 5 minutes per side, until internal temp reaches 165F. Repeat with the other 2 cutlets.
    2 tablespoon Butter, 2 tablespoon Olive Oil

Make the Lemon Sauce

  • Combine the bouillon cube into the hot water. Mix with a whisk or fork in order to dissolve it. If you have broth on hand you may use 1 ½ cup of that instead.
    1½ cup Water, 1 square Bouillon Cube
  • In a separate measuring cup, whisk together the corn starch with the cool water until smooth. Set aside.
    1 tablespoon Corn Starch , ¼ cup Cool Water
  • Melt the butter in small saucepan on low-medium heat. Once the butter has melted, add in the minced garlic and cook it in the butter just to extract the flavor, about 2 minutes.
    ¼ cup Butter, 3 cloves Garlic
  • Add the broth and the lemon juice into the sauce pan with the butter and bring it to a simmer. While whisking, pour the corn starch slurry into the pan and keep slowly whisking until the sauce thickens.
    2 tablespoon Lemon Juice
  • Take the sauce pan off the heat and stir in the chopped parsley.
    ¼ cup Fresh Parsley

Video

Nutrition

Calories: 517kcalCarbohydrates: 28gProtein: 32gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 211mgSodium: 1270mgPotassium: 590mgFiber: 2gSugar: 2gVitamin A: 1020IUVitamin C: 21mgCalcium: 85mgIron: 3mg
Keyword chicken breast, lemon
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