Weeknight • Chicken
Speedy Lemon Parm Chicken Cutlets
These golden, pan-fried chicken cutlets are bursting with bright lemon and savory Parmesan flavor, perfect for any weeknight.
- Prep
- 10 min
- Cook
- 10 min
- Servings
- 4
- Level
- Weeknight
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Looking for a lightning-fast dinner that doesn't skimp on flavor? These Lemon Parm Chicken Cutlets are your new best friend! Thinly pounded chicken cooks up in minutes, creating a crispy exterior and tender interior. Serve them with a simple side salad or some quick pasta, and dinner is done!
Ingredients
Yield: 4 servings
Main
- 1.5 lbs boneless, skinless chicken breasts (about 3-4), pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- 1/4 cup chopped fresh parsley
- 2-3 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 1/4 cup fresh lemon juice
Preparation
Step 1
Set up your dredging station: In a shallow dish, combine flour, salt, and pepper. In a second shallow dish, whisk eggs. In a third shallow dish, combine panko, Parmesan, lemon zest, and parsley.
Step 2
Dredge chicken: Dip each pounded chicken cutlet first into the flour mixture (shaking off excess), then into the egg mixture (letting excess drip off), and finally into the panko-Parmesan mixture, pressing firmly to coat evenly.
Step 3
Cook chicken: Heat olive oil and butter in a large skillet over medium-high heat until butter is melted and shimmering. Add chicken cutlets in a single layer (working in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, until golden brown and cooked through.
Step 4
Finish and serve: Transfer cooked chicken to a plate. If the pan looks dry, add a tiny bit more oil/butter. Deglaze the pan with fresh lemon juice, scraping up any browned bits. Pour the pan sauce over the chicken cutlets and serve immediately.
Tips
- Pounding the chicken to an even thickness ensures quick and uniform cooking. If you don't have a meat mallet, use the bottom of a heavy pan.
- Don't overcrowd the pan; cook in batches to ensure the chicken browns nicely instead of steaming.
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