Crispy Chicken Lemon Sauce (Print)

Golden chicken with tangy lemon butter sauce, perfect for dinner.

# Ingredients:

→ Chicken Cutlets

01 - 1 1/2 pounds chicken cutlets
02 - 3/4 cup all-purpose flour
03 - 2 teaspoons kosher salt, divided
04 - 1/2 teaspoon black pepper
05 - 4 large eggs, beaten
06 - 2 cups Italian seasoned breadcrumbs
07 - 3 tablespoons minced fresh parsley
08 - 5 tablespoons grated Pecorino Romano cheese
09 - Vegetable oil or olive oil for frying (about 1 inch deep)

→ Lemon Garlic Butter Sauce

10 - 1/4 cup olive oil
11 - 5 tablespoons cold unsalted butter, divided
12 - 10 garlic cloves, minced
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon crushed red pepper flakes
15 - 1 3/4 cups chicken broth
16 - 3 tablespoons fresh lemon juice
17 - 1 teaspoon lemon zest
18 - 1/2 pound sliced Muenster cheese
19 - 1/4 cup minced fresh parsley

# Directions:

01 - Arrange three bowls with flour, beaten eggs, and breadcrumbs mixed with parsley and Pecorino Romano.
02 - Dredge chicken cutlets in flour, dip into the egg, then coat thoroughly in the breadcrumb mixture.
03 - In a skillet, heat about 1 inch of oil over medium heat until it reaches 350°F.
04 - Fry chicken cutlets for 3–4 minutes per side until golden brown and cooked through.
05 - Transfer fried cutlets to a wire rack to maintain crispness.
06 - In a separate skillet, heat olive oil and sauté minced garlic for 1–2 minutes until fragrant.
07 - Stir in dried thyme and crushed red pepper flakes briefly.
08 - Add chicken broth and simmer for 5 minutes to reduce slightly.
09 - Stir in lemon juice and lemon zest, then whisk in cold butter one tablespoon at a time to create a silky sauce.
10 - Return chicken cutlets to the pan, top with sliced Muenster cheese, cover, and cook for 2–3 minutes until cheese melts.
11 - Garnish with fresh parsley and serve immediately.

# Notes:

01 - For best results, use a thermometer to monitor oil temperature while frying.

Back