Description
Crispy Chicken Cutlets with Lemon Garlic Butter Sauce is a deliciously golden fried chicken recipe coated in seasoned breadcrumbs and topped with a luscious citrusy garlic butter sauce and melted Muenster cheese. Perfect for a comforting weeknight dinner, this dish combines crunchy texture with rich, tangy flavors.
Ingredients
Scale
Chicken and Breading
- 1 1/2 pounds chicken cutlets
- 3/4 cup all-purpose flour
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 4 large eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 3 tablespoons minced fresh parsley
- 5 tablespoons grated Pecorino Romano cheese
- Vegetable oil or olive oil for frying (about 1 inch deep)
Lemon Garlic Butter Sauce
- 1/4 cup olive oil
- 5 tablespoons cold unsalted butter, divided
- 10 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 3/4 cups chicken broth
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 pound sliced Muenster cheese
- 1/4 cup minced fresh parsley
Instructions
- Prepare the breading station: Arrange three separate shallow dishes: one with flour mixed with 1 teaspoon kosher salt and black pepper, one with beaten eggs, and one with Italian seasoned breadcrumbs combined with minced parsley and Pecorino Romano cheese.
- Bread the chicken cutlets: Dredge each chicken cutlet in the seasoned flour, shaking off excess, then dip into the beaten eggs, followed by a thorough coating with the breadcrumb mixture. Set aside the breaded cutlets.
- Heat oil for frying: Pour about 1 inch of vegetable or olive oil into a skillet and heat over medium until the oil reaches 350°F, creating the perfect frying temperature.
- Fry the chicken cutlets: Carefully place the breaded cutlets into the hot oil and fry for 3 to 4 minutes on each side, or until they turn golden brown and are cooked through. Maintain consistent oil temperature for even cooking.
- Drain and keep crisp: Transfer the fried cutlets to a wire rack to drain excess oil and keep them crispy while you prepare the sauce.
- Sauté garlic: In a separate skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned, to infuse the oil with garlic flavor.
- Add herbs and spices: Stir in dried thyme and crushed red pepper flakes, cooking briefly to release their aroma and blend flavors.
- Simmer broth: Pour in the chicken broth and bring to a simmer. Let it cook for about 5 minutes to reduce slightly and concentrate the flavors.
- Add lemon: Stir in fresh lemon juice and lemon zest to add brightness and a fresh citrus note to the sauce.
- Incorporate butter: Whisk in cold unsalted butter one tablespoon at a time, allowing each to melt slowly to create a smooth, silky sauce.
- Combine chicken with sauce: Return the fried chicken cutlets to the skillet, arranging them in the sauce. Top each cutlet with sliced Muenster cheese.
- Melt cheese: Cover the skillet and cook for 2 to 3 minutes until the cheese melts and becomes gooey and delicious.
- Garnish and serve: Sprinkle with additional minced fresh parsley for a fresh finish. Serve immediately to enjoy the perfect contrast of crispy chicken and rich, tangy sauce.
Notes
- Use a thermometer to maintain oil temperature at 350°F for perfectly fried cutlets.
- Let the chicken rest on a wire rack after frying to keep it crispy instead of placing it on paper towels which can make it soggy.
- The butter should be cold when added gradually to ensure a smooth, velvety sauce.
- For extra flavor, you can sprinkle additional Pecorino Romano cheese over the top when serving.
- If chicken cutlets are uneven in thickness, pound them gently to ensure even cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: crispy chicken cutlets, lemon garlic butter sauce, fried chicken, Italian breadcrumbs, Muenster cheese chicken, comfort food, chicken recipe
