Easy Crispy Lemon Butter Chicken Cutlets Recipe

Crispy Lemon Butter Chicken Cutlets

Quick Overview

Crispy lemon butter chicken cutlets combine golden breaded chicken breasts with a rich, pan-made lemon chive sauce. It gives you restaurant-quality flavor with simple ingredients in very little time.

The cutlets are sliced thin so they cook quickly and stay juicy. The sauce comes together in the same pan using butter, white wine or broth, fresh lemon, and fresh chives for maximum flavor.

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

• Servings: 4 cutlets

• Estimated calories: 480 kcal per serving

Ingredients

For the Chicken Dredge

• 2 large boneless, skinless chicken breasts (halved horizontally into 4 thin cutlets)

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup Panko breadcrumbs

• 1 tsp salt

• 1/2 tsp freshly cracked black pepper

• 2 tbsp olive oil (for frying)

For the Lemon Butter Pan Sauce

• 4 slices fresh lemon

• 1/3 cup dry white wine (or low-sodium chicken broth)

• 4 tbsp unsalted butter, cubed

• 2 tbsp fresh chives, finely chopped

How to Make Crispy Lemon Butter Chicken Cutlets

1. Slice two chicken breasts horizontally through the center to create four thin, even cutlets.
2. Set up three shallow bowls: one with all-purpose flour mixed with salt and black pepper, one with beaten eggs, and one with Panko breadcrumbs.
3. Coat each chicken cutlet first in the seasoned flour, dipping next into the beaten egg mixture, and pressing firmly into the Panko breadcrumbs until completely covered.
4. Heat two tablespoons of olive oil in a large skillet over medium-high heat until hot and shimmering.
5. Place the breaded chicken cutlets into the hot pan and cook for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C).
6. Transfer the golden chicken cutlets to a plate and set aside.
7. Lower the heat to medium, place fresh lemon slices into the remaining pan drippings, and pour in the white wine or chicken broth to deglaze the skillet.
8. Add the cubed butter and chopped fresh chives, whisking constantly as the butter melts into a smooth, glossy pan sauce.
9. Spoon the warm lemon butter sauce generously over the crispy chicken cutlets just before serving.

Pro Tip

Avoid overcrowding your skillet when searing the breaded cutlets. Cooking all four cutlets at once drops the pan temperature significantly, causing the breading to absorb liquid and become soggy instead of crisping. Cook the cutlets in two batches or use a wide skillet to allow proper air circulation so the breadcrumbs form a golden shell.

Serving & Storage

Serve these crispy cutlets immediately with fresh steamed asparagus, roasted green vegetables, or crisp garlic crostini to soak up the extra pan sauce. A fresh green salad dressed in light vinaigrette balances the rich butter sauce well.

Keep leftovers stored in an airtight container in the refrigerator for up to 3 days. Freezing is not ideal because the delicate pan sauce can break upon thawing, though cooked chicken cutlets freeze well on their own for up to 2 months.

To reheat, place cutlets on a baking sheet at 375°F (190°C) for 8 to 10 minutes until warmed through and crisp. Warm leftover pan sauce gently in a small saucepan over low heat while whisking. Avoid using the microwave, as it will make the breading soft.

FAQs

Can I use chicken thighs for this recipe?

Yes, boneless skinless chicken thighs work well if pounded thin to an even thickness before dredging and cooking.

What can I use instead of white wine in the pan sauce?

Low-sodium chicken broth mixed with a teaspoon of fresh lemon juice works as a non-alcoholic substitute.

How do I keep the breading from falling off during frying?

Shake off excess flour and egg coating before pressing the cutlet firmly into the breadcrumbs, then let the coated chicken rest for 5 minutes before frying.