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–+ servings
Crispy Lemon Herb Chicken Cutlets (Juicy 25-Minute Skillet)

Crispy Lemon Herb Chicken Cutlets

Tender, thin chicken breast cutlets coated in golden parmesan panko crumbs, pan-seared until shatteringly crisp, and glazed in a velvety garlic lemon herb butter sauce. A restaurant-worthy 25-minute weeknight dinner the entire family will love.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 generous cutlets
Course: Dinner, Main Course, Quick Meals
Cuisine: American, Italian-American, Mediterranean
Calories: 385
Ingredients Method Nutrition

Ingredients
  

Crispy Breaded Cutlets
  • 1.5 lbs boneless skinless chicken breasts sliced horizontally into 4 thin cutlets (approx 1/3-inch thick)
  • 1 cup Japanese panko breadcrumbs for superior, light and airy crunch
  • 1/2 cup Parmigiano-Reggiano freshly microplaned or finely grated
  • 2 large eggs beaten with 1 tbsp water for egg wash
  • 1/3 cup all-purpose flour for light dusting base
  • 1 tsp garlic powder
  • 1 tsp Italian dried herb seasoning oregano, thyme, basil blend
  • 1/2 tsp smoked paprika adds subtle smoky aroma and appetizing color
  • 1 tsp kosher salt & freshly cracked black pepper divided between chicken and breadcrumb dredge
  • 3 tbsp extra virgin olive oil for shallow pan searing
Velvety Lemon Herb Pan Pan Sauce (100% Alcohol-Free)
  • 3 tbsp unsalted butter cubed and cold
  • 4 cloves fresh garlic finely minced
  • 1/3 cup low-sodium chicken bone broth pure savory deglazing liquid; zero cooking wine
  • 3 tbsp freshly squeezed lemon juice from 1 large juicy lemon
  • 1 tsp lemon zest freshly grated for fragrant citrus essential oils
  • 2 tbsp fresh Italian flat-leaf parsley finely chopped
  • 1 tbsp fresh thyme leaves stripped from stems
  • 4 slices fresh lemon wheels for pan searing and gorgeous rustic garnish

Method
 

Step-by-Step Cooking Walkthrough
  1. Pat chicken breast cutlets completely dry with paper towels. Season both sides evenly with kosher salt, cracked black pepper, and garlic powder.
  2. Set up a 3-stage dredging station: Plate 1 with all-purpose flour; shallow bowl 2 with beaten eggs; Plate 3 with panko breadcrumbs, grated parmesan, smoked paprika, and dried Italian herbs.
  3. Dredge each cutlet in flour (shaking off excess), dip thoroughly in beaten egg, then press firmly into the parmesan-panko mixture until heavily coated on both sides.
  4. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until hot and shimmering. Add the cutlets in a single layer (cooking in batches if needed to avoid crowding).
  5. Sear for 3 to 4 minutes per side until the crust turns deeply golden and shatteringly crisp, and internal temperature reaches 165°F (74°C). Transfer to a warm plate.
  6. Lower heat to medium. Add minced garlic to the remaining skillet drippings and sauté for 30 seconds until fragrant. Pour in chicken bone broth and fresh lemon juice, scraping up all caramelized fond from the skillet floor.
  7. Simmer for 2 minutes until slightly reduced. Remove skillet from heat and swirl in the cold cubed butter, lemon zest, fresh parsley, and thyme until an emulsified, silky pan sauce forms.
  8. Spoon the vibrant lemon garlic herb butter around or over the crispy cutlets, garnish with seared lemon slices, and serve immediately.

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 18gProtein: 38gFat: 17.5gSaturated Fat: 6.8gCholesterol: 135mgSodium: 490mgPotassium: 520mgFiber: 1.2gSugar: 1.5gCalcium: 165mgIron: 2.4mg

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