Go Back
Paul

Parmesan Chicken Cutlets in Lemon Butter Sauce: Discover a Delightful Recipe!

A delicious recipe for Parmesan Chicken Cutlets served in a zesty lemon butter sauce, perfect for a delightful meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts (about 2 large breasts)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup unsalted butter 1 stick
  • 1 lemon juiced and zested
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Preheat your oven to 200°F to keep the chicken warm after cooking.
  2. Slice the chicken breasts in half horizontally to create thinner cutlets. Place them between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch.
  3. In three shallow dishes, set up your breading station: in the first dish, add the flour; in the second dish, whisk the eggs; and in the third dish, combine the Parmesan cheese, garlic powder, salt, and black pepper.
  4. Dredge each chicken cutlet in the flour, shaking off the excess, then dip it into the egg, and finally coat it with the Parmesan mixture, pressing gently to adhere.
  5. In a large skillet, melt 1/4 cup of butter over medium heat. Once hot, add the chicken cutlets in batches (do not overcrowd the pan) and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer the cooked cutlets to a baking sheet and keep them warm in the oven.
  6. In the same skillet, add the remaining 1/4 cup of butter, lemon juice, and lemon zest. Stir to combine and let it simmer for 1-2 minutes.
  7. Remove the chicken from the oven and drizzle the lemon butter sauce over the cutlets. Garnish with chopped parsley before serving.

Notes

  • For a gluten-free option, substitute the all-purpose flour with almond flour and use gluten-free breadcrumbs instead of Parmesan.
  • Add a pinch of red pepper flakes to the lemon butter sauce for a spicy kick.