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Per serving
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- 1
Make the cutlets
Slice each chicken breast in half lengthwise so you end up with thin cutlets. Thin is the whole trick here — they cook in a few minutes and stay juicy. Season both sides with salt and pepper.
- 2
Dredge
Spread the flour on a plate and press each cutlet into it, both sides, shaking off the excess. A light coat is all you want — it's what gives you that golden crust.
- 3
Brown the chicken
Heat the olive oil in a large skillet over medium-high. Lay in the cutlets without crowding (work in two batches if you have to) and cook about 3 to 4 minutes a side until golden and cooked through. Drop in 1 tablespoon of the butter partway through for color and flavor. Move the cutlets to a plate.
- 4
Build the sauce
Turn the heat to low and add the remaining 3 tablespoons butter to the same pan. Stir in the minced garlic for 30 seconds — don't let it brown. Pour in the chicken broth and the juice of the lemon, scraping up the browned bits. Toss in a few thin lemon slices, bring to a boil, then simmer 2 to 3 minutes until it tightens up slightly. Taste and adjust salt.
- 5
Finish and serve
Slide the cutlets back into the pan, spoon the sauce over the top, and scatter on chopped parsley. Serve right away over rice, pasta, or with crusty bread to mop up the sauce.
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Crispy Chicken Cutlets with Lemon Butter Sauce
Created by: 30MinuteMeals
Ingredients
- 4 boneless skinless chicken breasts
- salt
- black pepper
- 3 tbsp all-purpose flour
- 3 tbsp olive oil
- 4 tbsp butter
- 2 garlic
- 1 lemon
- 1/2 cup chicken broth
- fresh parsley
Instructions
- Make the cutletsSlice each chicken breast in half lengthwise so you end up with thin cutlets. Thin is the whole trick here — they cook in a few minutes and stay juicy. Season both sides with salt and pepper.
- DredgeSpread the flour on a plate and press each cutlet into it, both sides, shaking off the excess. A light coat is all you want — it's what gives you that golden crust.
- Brown the chickenHeat the olive oil in a large skillet over medium-high. Lay in the cutlets without crowding (work in two batches if you have to) and cook about 3 to 4 minutes a side until golden and cooked through. Drop in 1 tablespoon of the butter partway through for color and flavor. Move the cutlets to a plate.
- Build the sauceTurn the heat to low and add the remaining 3 tablespoons butter to the same pan. Stir in the minced garlic for 30 seconds — don't let it brown. Pour in the chicken broth and the juice of the lemon, scraping up the browned bits. Toss in a few thin lemon slices, bring to a boil, then simmer 2 to 3 minutes until it tightens up slightly. Taste and adjust salt.
- Finish and serveSlide the cutlets back into the pan, spoon the sauce over the top, and scatter on chopped parsley. Serve right away over rice, pasta, or with crusty bread to mop up the sauce.