Spring Lemon-Parmesan Chicken Cutlets

Delight in the vibrant flavors of spring with these Lemon-Parmesan Chicken Cutlets. Tender chicken breasts are coated in a savory Parmesan and panko crust, pan-fried to golden perfection, and finished with a zesty lemon butter sauce. This dish offers a harmonious blend of crispiness and citrusy brightness, making it an ideal centerpiece for any springtime meal.​Little Spice Jar

Why You’ll Love This Recipe

• Bright and Flavorful: The lemon butter sauce adds a refreshing zing that complements the rich Parmesan crust.
• Crispy Texture: Panko breadcrumbs ensure a satisfying crunch with every bite.
• Versatile Pairings: Pairs beautifully with a variety of sides, from fresh salads to roasted vegetables.
• Quick Preparation: Ready in just 40 minutes, perfect for weeknight dinners or special occasions.​

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Cutlets:

• 1½ pounds boneless, skinless chicken breasts, cut into 6 thin cutlets
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground mustard
• ⅔ cup all-purpose flour
• 2 large eggs, lightly beaten
• 1¼ cups grated Parmesan cheese
• ¾ cup panko breadcrumbs
• 2 tablespoons high-heat oil (such as canola or vegetable oil), plus more as needed​Delish+3Little Spice Jar+3The Kitchn+3

For the Lemon Butter Sauce:

• 3 tablespoons fresh lemon juice
• ½ cup chicken stock
• 4–6 cloves garlic, grated or minced
• ⅛–¼ teaspoon red pepper flakes
• 6 tablespoons unsalted butter, cold and cubed
• 2 tablespoons chopped fresh parsley​Little Spice Jar+1Veronika’s Kitchen+1Log in or sign up to view

Directions

1. Prepare the Chicken:
   • In a small bowl, combine kosher salt, garlic powder, onion powder, and ground mustard.
   • Season the chicken cutlets on both sides with the spice mixture.​Little Spice Jar
2. Set Up the Breading Station:
   • In one shallow dish, mix the all-purpose flour with a pinch of salt.
   • In a second shallow dish, place the beaten eggs.
   • In a third shallow dish, combine the grated Parmesan cheese and panko breadcrumbs.​Little Spice Jar+1Epicurious+1
3. Bread the Chicken:
   • Dredge each seasoned chicken cutlet in the flour, shaking off excess.
   • Dip into the beaten eggs, allowing excess to drip off.
   • Press into the Parmesan-panko mixture, ensuring an even coating.
   • Place the breaded cutlets on a plate and repeat with remaining pieces.​Cupcakes and SarcasmLittle Spice Jar+1Cupcakes and Sarcasm+1
4. Cook the Chicken:
   • Heat 2 tablespoons of oil in a large skillet over medium heat.
   • Add chicken cutlets in batches, cooking for 6–9 minutes, flipping halfway, until golden brown and cooked through.
   • Transfer cooked cutlets to a wire rack set over a baking sheet.
   • Add more oil to the skillet as needed and repeat with remaining cutlets.​DelishLittle Spice Jar
5. Prepare the Lemon Butter Sauce:
   • Wipe the skillet clean or use a new one.
   • Combine lemon juice, chicken stock, grated garlic, and red pepper flakes in the skillet.
   • Bring to a simmer over high heat and reduce for 2 minutes.
   • Lower heat to medium-low.
   • Add cold butter cubes one at a time, whisking until each is fully incorporated before adding the next.
   • Once the sauce is emulsified and slightly thickened, stir in chopped parsley.​
6. Serve:
   • Drizzle the warm lemon butter sauce over the crispy chicken cutlets.
   • Garnish with additional parsley if desired.​

Servings and Timing

• Servings: 6
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes​

Variations

• Herb-Infused: Add fresh herbs like thyme or rosemary to the breadcrumb mixture for an aromatic twist.
• Spicy Kick: Incorporate cayenne pepper or paprika into the seasoning for added heat.
• Gluten-Free: Use gluten-free flour and breadcrumbs to accommodate dietary restrictions.
• Cheese Blend: Mix in other hard cheeses like Asiago or Pecorino Romano with the Parmesan for a different flavor profile.​

Storage/Reheating

• Storage: Place cooled chicken cutlets in an airtight container and refrigerate for up to 3 days.
• Reheating: To maintain crispiness, reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through.
• Freezing: Freeze uncooked, breaded cutlets on a baking sheet until solid, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the cooking time.​

FAQs

How do I ensure the chicken cutlets are evenly cooked?

Pound the chicken breasts to an even thickness before breading. This ensures uniform cooking and prevents overcooking thinner parts.​

Can I bake the chicken cutlets instead of frying?

Yes, place the breaded cutlets on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden and cooked through.

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