These Parmesan-crusted chicken cutlets, smothered in a delectable lemon butter garlic sauce, stand out as the ultimate choice! This quick and easy dinner recipe is sure to win the hearts of your family, and the best part is, you can whip it up in just 30 minutes.
why you will love this recipe
There are numerous reasons to adore this recipe.
- Effortless Preparation: Ideal for hectic weeknights or laid-back weekend dinners, this dish comes together in just 30 minutes.
- Delectable Crust: Achieve the perfect, flavorful, and crispy crust by combining seasoned Panko crumbs with Parmesan cheese.
- Sauce Elevation: The star of the show is the creamy, zesty, and refreshing lemon butter sauce that is simply out of this world! Plus, it takes only 5 minutes to prepare.
how to make it
Get ready by setting up two shallow bowls. In one, whisk two eggs, and in the other, combine ⅓ cup of Panko crumbs with 1 cup of grated Parmesan. Set aside for later use.
Put the chicken breasts on a cutting board and gently pound them with a meat mallet to achieve an even thickness, aiming for approximately ½ to 2/3 inch.
Begin by dipping each chicken cutlet into the egg mixture, then coat it thoroughly with the panko and Parmesan mixture. Afterward, place it on a plate and set it aside.
Heat a large skillet over medium heat and add 2-3 tablespoons of olive oil. Once hot, place the chicken cutlets in the skillet and cook for approximately 5 minutes on each side, or until they develop a golden crust and the internal temperature reaches at least 165°F. Once cooked, transfer the chicken to a plate, cover it with foil, and set it aside.
Preheat a separate pan over low to medium heat. Add 4 tablespoons of butter and 2 cloves of minced garlic. Whisk for approximately 30 seconds or until the garlic releases its aroma.
Next, introduce ¼ cup of chicken stock, ¼ cup of lemon juice, and ¼ teaspoon of black pepper. Stir the mixture, bring it to a gentle simmer, and let it cook for a few minutes.
Put the chicken back in the pan with sauce and coat from all sides.
tips for best results
- If the chicken breasts are excessively thick, slice them lengthwise and then proceed with the usual pounding.
- Ensure uniform thickness when pounding the chicken to promote even cooking.
- To guarantee thorough cooking, the internal temperature of the chicken should reach at least 165°F.
- For a quicker process, I opt to cook the chicken and prepare the sauce in separate pans. If you prefer a one-pan approach, simply wipe the skillet with a paper towel after cooking the chicken to remove any burnt residue before making the sauce.
- When searing chicken cutlets, I recommend using a non-stick skillet to prevent the crust from sticking to the pan.
additions and substitutions
Protein Options: Opt for alternatives to chicken breast, such as thighs or tenderloins.
Vegetarian Twist: Enhance the dish by incorporating vegetables into the skillet, such as asparagus, zucchini, or green beans.
frequently asked questions
Why did my garlic turn blue in color?
If your garlic takes on a slightly blue or green hue while cooking in the lemon sauce, rest assured, it is still safe to consume. This color change occurs due to a chemical reaction influenced by factors like temperature variations, interaction with acids, and the age of the garlic. To prevent this, consider using fresh garlic as a helpful tip.
Can I use Chicken Thighs instead?
Absolutely! Boneless, skinless chicken thighs work well, especially as they’re more convenient to cook in the skillet. You can either coat them in a Parmesan crust or simply sear and finish with the lemon butter sauce. The only variation will be in the cooking time. Ensure that the internal temperature reaches 165°F for thorough cooking.
Can I make it ahead of time?
The dish is most flavorful when prepared and served immediately. However, if you prefer to prepare it in advance, you can cook the Parmesan-crusted cutlets first and refrigerate them for a couple of days. When ready to serve, simply reheat the chicken, prepare the sauce, pour it over the meat, and enjoy.
Lemon Garlic Butter Chicken
Indulge in the finest Parmesan-crusted chicken cutlets enveloped in a delectable lemon butter garlic sauce! This quick and flavorful recipe is destined to become your family’s favorite go-to for an effortless dinner, ready in just 30 minutes.
Prep Time15minutes mins
Cook Time15minutes mins
Total Time30minutes mins
Course: Dinner, Main Course
Cuisine: American
Servings: 4 people
Calories: 580kcal
Author: Stephanie
Ingredients
Ingredients for Parmesan Crusted Chicken:
- ▢4 small chicken breasts
- ▢salt, pepper to taste
- ▢2 large eggs
- ▢⅓ cup seasoned panko crumbs
- ▢1 cup Parmesan cheese grated
- ▢2-3 tablespoons olive oil
Ingredients for Lemon Butter Sauce:
- ▢4 tablespoons unsalted butter
- ▢2 cloves garlic minced
- ▢¼ cup chicken stock
- ▢¼ cup lemon juice
- ▢¼ teaspoon black pepper
Instructions
- Prepare two shallow bowls. In one, whisk 2 eggs, and in the other, combine ⅓ cup of panko crumbs and 1 cup of grated Parmesan. Set aside.
- Place the chicken breasts on a cutting board and gently pound them with a meat mallet to achieve an even thickness of about ½-2/3 inches.
- First, dip each chicken cutlet into the egg mixture, then coat it with the panko/Parmesan mixture. Place the coated cutlets on a plate and set aside.
- Preheat a large skillet over medium heat and add 2-3 tablespoons of olive oil. When hot, add the chicken cutlets and cook for about 5 minutes on each side, or until a golden crust forms and the internal temperature reaches at least 165°F. Once done, transfer the chicken to a plate, cover it with foil, and set aside.
- Preheat another pan over low to medium heat. Add 4 tablespoons of butter and 2 cloves of minced garlic. Whisk for about 30 seconds or until the garlic releases its aroma.
- Then, introduce ¼ cup of chicken stock, ¼ cup of lemon juice, and ¼ teaspoon of black pepper. Stir the mixture, bring it to a light simmer, and cook for a few minutes.
- Return the cooked chicken to the pan with the sauce and coat it from all sides.
Notes
- If the chicken breasts are overly thick, slice them in half lengthwise before pounding them as usual.
- While pounding the chicken, aim for uniform thickness to ensure even cooking.
- To ensure the chicken is thoroughly cooked, the internal temperature should reach at least 165°F.
- To expedite the process, I find it efficient to cook the chicken and prepare the sauce in separate pans. If you prefer a one-pan approach, simply wipe the skillet with a paper towel after cooking the chicken to remove any burnt bits before making the sauce.
- When searing chicken cutlets, I recommend using a non-stick skillet to prevent the crust from sticking to the pan.
Nutrition
Calories: 580kcal | Carbohydrates: 7g | Protein: 61g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 274mg | Sodium: 754mg | Potassium: 931mg | Fiber: 1g | Sugar: 1g | Vitamin A: 732IU | Vitamin C: 9mg | Calcium: 335mg | Iron: 2mg