: Garlic Chicken Cutlets in Lemon Sauce
Flattened chicken cutlets coated in a garlic-herb-Parmesan egg mixture, fried until golden, then simmered in a bright lemon-garlic-butter sauce. An easy Italian-inspired dish that delivers big flavor in about 30 minutes.
Equipment
- 1 | Meat mallet | for pounding
- 1 | Plastic wrap |
- 1 Mixing bowls
- 1 | Large skillet |
- 1 | Spatula or tongs |
- 1 | Knife | for slicing
Ingredients
- 1 | large | chicken breast |
- 1/2 | cup | all-purpose flour |
- 2 | | eggs |
- 6 | cloves | garlic | divided
- 1 | tsp | salt |
- 1 | tsp | paprika |
- 1/2 | tsp | black pepper |
- 3 | tbsp | chopped parsley | divided
- 1/4 | cup | grated Parmesan |
- 1 | | oil | for frying
- 1 1/2 | cups | chicken broth |
- 1 | tbsp | butter |
- 1/2 | | lemon |
Instructions
- Slice the chicken breast in half and pound under plastic wrap until thin.
- Dredge each piece in flour and shake off excess.
- Whisk eggs with 3 minced garlic cloves, salt, paprika, pepper, most of the parsley, and Parmesan.
- Dip the floured chicken fully into the egg mixture.
- Fry in hot oil until golden on both sides and cooked through.
- Remove chicken; add broth, remaining garlic, parsley, and butter to the pan.
- Squeeze in lemon juice and simmer the sauce briefly.
- Return chicken to the sauce, spoon over the top, and serve.
- Tip: Keep the heat at medium so the coating browns without burning.
Notes
Leftovers keep in the refrigerator for up to 2 days.
Reheat gently in a skillet with a splash of broth.
Pound the chicken evenly for the best texture.
Adjust lemon juice to taste for brighter or milder sauce.
Reheat gently in a skillet with a splash of broth.
Pound the chicken evenly for the best texture.
Adjust lemon juice to taste for brighter or milder sauce.