Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4
Introduction
Crispy lemon garlic chicken cutlets recipe with buttery lemon sauce and fresh parsley is a delicious family favorite featuring juicy chicken coated in a crispy Parmesan breadcrumb crust and finished with a rich garlic butter lemon sauce. Golden on the outside and tender on the inside, these flavorful cutlets come together in just 30 minutes, making them perfect for busy weeknights or elegant dinners. Fresh parsley and a squeeze of lemon brighten every bite, while the buttery sauce adds irresistible richness. For the crispiest texture, cook the cutlets in a single layer and avoid overcrowding the pan.
Ingredients
- 4 boneless, skinless chicken breasts, sliced into thin cutlets (about 1½ lb / 680 g)
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten
- 1½ cups (90 g) panko breadcrumbs
- 1/2 cup (50 g) grated Parmesan cheese
- 1 teaspoon (2 g) garlic powder
- 1 teaspoon (2 g) paprika
- 1 teaspoon (3 g) kosher salt
- 1/2 teaspoon (1 g) freshly ground black pepper
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (28 g) unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons (45 ml) fresh lemon juice
- 1 teaspoon (2 g) lemon zest
- 2 tablespoons (8 g) chopped fresh parsley
- Lemon wedges, for serving
Step-by-Step Instructions
- Prepare the chicken. Pat the chicken cutlets dry and pound them to an even thickness of about 1/2 inch (1.3 cm) for even cooking.
- Set up the breading station. Place the flour in one bowl, beaten eggs in another, and mix the panko breadcrumbs, Parmesan, garlic powder, paprika, salt, and black pepper in a third bowl.
- Bread the chicken. Coat each cutlet in flour, dip into the beaten eggs, then press firmly into the breadcrumb mixture until evenly coated.
- Cook until crispy. Heat the olive oil in a large skillet over medium heat. Fry the chicken for 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate.
- Make the lemon garlic butter sauce. In the same skillet, melt the butter. Add the garlic and cook for about 30 seconds until fragrant. Stir in the lemon juice and lemon zest, then simmer for 1–2 minutes.
- Coat the chicken. Return the crispy cutlets to the skillet and spoon the warm lemon garlic butter sauce over each piece. Sprinkle generously with chopped parsley.
- Serve. Serve immediately with lemon wedges and enjoy alongside mashed potatoes, pasta, steamed vegetables, or a crisp green salad.
FAQs
Can I bake these chicken cutlets?
Yes. Bake them at 425°F (220°C) for 18–20 minutes, flipping halfway through, until the chicken reaches 165°F (74°C).
How do I make the coating extra crispy?
Use panko breadcrumbs, press the coating firmly onto the chicken, and let the breaded cutlets rest for 10 minutes before frying.
Can I store leftovers?
Yes. Refrigerate the cooked chicken in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 6–8 minutes to restore the crispy coating.