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Crispy Lemon Butter Chicken Cutlets

This Crispy Lemon Butter Chicken Cutlets recipe is bursting with bright, fresh flavor and a perfectly seasoned breadcrumb crust topped with a luscious lemon butter sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Keyword: Butter, Chicken, Crispy, Easy, Lemon, Quick
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup unsalted butter
  • 1 lemon juice and zest of
  • 2 tablespoons chopped fresh parsley

Instructions

  • Start by placing each chicken breast between two sheets of parchment or plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even thickness, about 1/2 inch.
  • In one shallow bowl, add the all-purpose flour seasoned with a pinch of salt and pepper. In the second bowl, beat the eggs until smooth. In the third bowl, combine the breadcrumbs with garlic powder, onion powder, salt, and pepper.
  • Coat each chicken breast in the flour, shaking off any excess. Then dip into the beaten eggs, allowing any excess to drip off. Finally, press firmly into the breadcrumb mixture, ensuring an even, thorough coating. Set aside on a plate.
  • Heat a large skillet over medium heat and melt 1/4 cup of the butter. Once hot and foaming, add the chicken cutlets. Cook for 3-4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Transfer cooked cutlets to a warm plate.
  • Reduce the heat to low and add the remaining 1/4 cup butter to the skillet. Once melted, stir in the lemon juice and zest. Allow the sauce to bubble gently for 1-2 minutes, scraping up any browned bits from the pan for extra flavor.
  • Return the cutlets to the skillet and spoon the lemon butter sauce over them. Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately with your favorite sides.

Equipment

  • Large skillet or frying pan
  • Three shallow bowls or plates
  • Meat mallet or rolling pin
  • Tongs
  • Zester or microplane
  • Juicer

Notes

  • Pound chicken breasts evenly to ensure tender, even cooking.
  • Season the flour and breadcrumb mixtures for layered flavor.
  • Reheat leftovers gently in a skillet to keep breading crispy; avoid microwaving.