Description
Delightful chicken cutlets coated in crispy Panko breadcrumbs and topped with a rich garlic lemon-butter cream sauce.
Ingredients
Scale
- 3 large boneless, skinless chicken breasts (sliced horizontally into 6 thin cutlets)
- 1.5 cups Panko breadcrumbs
- 1 cup finely grated Parmesan cheese
- 3 large eggs (beaten)
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter (divided)
- 4 cloves garlic (finely minced or pressed)
- 1/2 cup chicken stock (or dry white wine)
- 3/4 cup heavy cream
- Juice and zest of 1 fresh lemon
- 1/2 cup fresh Italian flat-leaf parsley (finely chopped)
Instructions
- Prepare the Chicken Cutlets: Season the chicken with garlic powder, onion powder, salt, and pepper. Create a dredging station with flour, beaten eggs, and a mixture of Panko breadcrumbs and Parmesan.
- Fry the Cutlets: Heat olive oil and butter in a skillet. Fry cutlets for 3-4 minutes on each side until golden brown.
- Make the Garlic Lemon-Butter Cream Sauce: Sauté garlic in the same skillet, add chicken stock (or white wine), simmer, then whisk in heavy cream, lemon juice, and zest.
- Serve: Spoon the garlic lemon-butter cream sauce over the cutlets and garnish with parsley.
Notes
Serve with garlic mashed potatoes, steamed asparagus, or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg