Description
Shatteringly crisp golden panko parmesan chicken cutlets drizzled with rich garlic lemon pan butter in just 20 minutes!
Ingredients
1.5 lbs boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
1 cup panko breadcrumbs
3/4 cup freshly grated Parmigiano-Reggiano cheese
2 large eggs, lightly beaten
1/3 cup all-purpose flour
4 tbsp unsalted butter, divided
3 tbsp extra virgin olive oil
5 cloves fresh garlic, finely minced
1/4 cup low-sodium chicken broth
2 tbsp freshly squeezed lemon juice (from 1 fresh lemon)
1 lemon, sliced into rounds for searing and garnish
1 tsp garlic powder
1 tsp onion powder
1 tsp dried Italian herbs (oregano, basil, thyme)
1.5 tsp kosher salt, divided
1 tsp freshly cracked black pepper, divided
3 tbsp fresh Italian flat-leaf parsley, finely chopped
Instructions
Pat chicken cutlets dry with paper towels. Season evenly on both sides with garlic powder, onion powder, 1/2 tsp kosher salt, and 1/2 tsp black pepper.
Prepare dredging station: Bowl 1 with flour; Bowl 2 with beaten eggs; Bowl 3 with panko, grated parmesan, Italian herbs, remaining 1/2 tsp salt, and chopped parsley.
Dredge cutlets in flour, coat in egg, then press firmly into the panko-parmesan mixture on both sides for an even, thick crunchy coating.
Heat olive oil and 1 tablespoon of butter in a large heavy cast-iron skillet over medium-high heat. Fry cutlets in batches for 3 to 4 minutes per side until deeply golden and shatteringly crisp (internal temp 165u00b0F/74u00b0C). Transfer to a wire rack.
In the same skillet over medium-low heat, melt remaining 3 tablespoons of butter with minced garlic, lemon rounds, and chicken broth. Simmer for 1 to 2 minutes until aromatic and emulsified. Stir in fresh lemon juice.
Spoon sizzling lemon garlic butter pan sauce over the crispy cutlets, garnish with extra parmesan curls, parsley, and charred lemon slices. Serve hot immediately.
- Prep Time: 10 min
- Cook Time: 10 min