Discover how to make Crispy Chicken Cutlets – Easy Recipe with Lemon Rosemary Butter in under 30 minutes. This dish is perfect for a quick and delicious weeknight meal. The combination of crispy breading, juicy chicken, and the rich flavor of lemon rosemary butter makes it an appealing choice for family dinners or special occasions. Whether you are cooking for yourself or entertaining guests, this recipe is sure to impress!
Why You’ll Love This Recipe
- Quick and Easy: You can prepare these chicken cutlets in just 30 minutes, making them ideal for busy weeknights.
- Flavorful: The addition of lemon and rosemary butter elevates the taste, providing a gourmet touch that everyone will love.
- Versatile: Serve these crispy chicken cutlets on their own or as part of a larger meal with sides like salad or mashed potatoes.
- Kid-Friendly: Kids adore crispy chicken! This recipe is a great way to get them excited about dinner.
- Perfectly Crispy: With panko bread crumbs, you’ll achieve an irresistible crunch that adds texture to each bite.
Tools and Preparation
Before diving into cooking, gather your essential tools. Having the right equipment makes the process smoother and more enjoyable.
Essential Tools and Equipment
- Large skillet
- Three mixing bowls
- Whisk
- Wire rack
- Medium shallow sauté pan
Importance of Each Tool
- Large skillet: Ideal for frying the chicken cutlets evenly and achieving that golden brown crispiness.
- Three mixing bowls: Necessary for organizing your ingredients and creating a breading station.
- Whisk: Useful for combining eggs thoroughly, ensuring even coating on the chicken.
Ingredients
For the Chicken Cutlets
- 1 c. flour
- 3 eggs
- 1 ½ c. panko bread crumbs
- 4 Thin Boneless Chicken breasts
- ½ c. canola oil
For the Sauce
- 2 tbsp. Olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- ½ c. white wine
- 1 lemon
- 1 tbsp. capers
- 1 sprig rosemary, finely chopped
- 2 sticks cold butter
- ½ c. heavy cream
How to Make Crispy Chicken Cutlets – Easy Recipe with Lemon Rosemary Butter
Step 1: Prepare Your Breading Station
- Place the flour in one bowl.
- In a second bowl, whisk the eggs until combined.
- Fill a third bowl with panko bread crumbs.
Step 2: Season and Dredge the Chicken
- Season both sides of each chicken cutlet with salt and pepper.
- Dredge each cutlet first through the flour, shaking off excess.
- Dip it into the egg mixture next, then coat it evenly with panko bread crumbs.
Step 3: Fry the Chicken Cutlets
- Heat canola oil in a large skillet over medium-high heat.
- Once hot, add the coated chicken cutlets to the skillet.
- Cook each side for about 5-7 minutes until golden brown and crispy.
- Transfer cooked cutlets to a wire rack and sprinkle with additional salt and pepper.
Step 4: Make the Lemon Rosemary Sauce
- In a medium shallow sauté pan, heat olive oil over low to medium heat.
- Add diced shallots; cook until translucent (about 3-5 minutes).
- Stir in minced garlic; cook for an additional 2 minutes.
- Pour in white wine; let it simmer for about 5 minutes.
Step 5: Finish the Sauce
- Squeeze juice from one lemon (discard seeds) into the pan along with capers and chopped rosemary.
- Reduce heat to simmer; add cold butter slowly while whisking until melted.
- Whisk in heavy cream until smooth; season with salt and pepper as desired.
Serve your crispy chicken cutlets drizzled with this delicious lemon rosemary sauce for an unforgettable meal!
How to Serve Crispy Chicken Cutlets – Easy Recipe with Lemon Rosemary Butter
Serving crispy chicken cutlets is a delightful way to impress your family or guests. These golden-brown cutlets pair well with various sides and sauces, making them perfect for any occasion.
With a Fresh Salad
- Mixed Greens Salad: Light and refreshing, toss together arugula, spinach, and seasonal veggies with a simple vinaigrette.
- Caesar Salad: Classic romaine lettuce with Parmesan cheese, croutons, and Caesar dressing adds a rich flavor contrast.
- Pasta Salad: A cold pasta salad with cherry tomatoes, olives, and feta cheese can provide a nice balance to the warm cutlets.
Topped with Sauce
- Lemon Rosemary Butter Sauce: Drizzle this sauce over the cutlets for an extra burst of flavor that complements the chicken beautifully.
- Garlic Aioli: This creamy garlic dip adds richness and a zesty kick when served alongside crispy chicken.
- Tomato Basil Salsa: A fresh salsa made from diced tomatoes, basil, and olive oil brings brightness to each bite.
Accompanied by Starches
- Mashed Potatoes: Creamy mashed potatoes are a classic comfort food that pairs perfectly with crispy chicken.
- Rice Pilaf: Fluffy rice pilaf seasoned with herbs can soak up any excess sauce while adding texture.
- Quinoa Salad: Nutty quinoa mixed with vegetables offers a healthy and hearty side option.
How to Perfect Crispy Chicken Cutlets – Easy Recipe with Lemon Rosemary Butter
Perfecting crispy chicken cutlets requires attention to detail. Follow these tips to achieve the best results.
- Choose Thin Breasts: Using thin boneless chicken breasts ensures faster cooking and even crispiness.
- Proper Coating Technique: Dredge the chicken in flour first, then eggs, followed by panko crumbs for maximum crunch.
- Use Hot Oil: Ensure your oil is hot enough before adding the cutlets; this prevents them from becoming greasy.
- Avoid Overcrowding the Pan: Cook in batches if necessary to maintain the temperature of the oil for evenly cooked cutlets.
Best Side Dishes for Crispy Chicken Cutlets – Easy Recipe with Lemon Rosemary Butter
Pairing side dishes with crispy chicken cutlets enhances your meal experience. Here are some great options that complement this dish perfectly.
- Roasted Vegetables: Seasonal veggies roasted until tender bring color and nutrition to your plate.
- Coleslaw: A tangy coleslaw adds crunch and freshness that contrasts beautifully with crispy chicken.
- Garlic Bread: Serve warm garlic bread on the side for those who love an extra layer of flavor.
- Corn on the Cob: Sweet corn provides a juicy sweetness that pairs well with savory chicken.
- Sweet Potato Fries: Crispy sweet potato fries offer a healthier alternative to traditional fries while being deliciously sweet.
- Couscous Salad: Fluffy couscous mixed with herbs and spices makes for a light yet filling accompaniment.
Common Mistakes to Avoid
Making crispy chicken cutlets can be simple, but there are common mistakes that can lead to disappointing results. Here are some pitfalls to avoid.
- Skipping the seasoning: Failing to season your chicken cutlets can result in bland flavors. Always season both sides of the chicken with salt and pepper before coating.
- Not heating the oil enough: If the oil isn’t hot enough, the cutlets will absorb too much oil and become greasy. Ensure your oil is hot before adding the chicken.
- Crowding the skillet: Overcrowding can lower the temperature of the oil, leading to uneven cooking. Cook in batches if necessary for optimal crispiness.
- Using stale breadcrumbs: Fresh panko breadcrumbs yield better texture and flavor. Check your breadcrumbs for freshness before use.
- Skipping the resting period: Letting cooked cutlets rest on a wire rack helps maintain their crispiness. Avoid leaving them on paper towels, which can trap moisture.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover chicken cutlets in an airtight container.
- They will last for up to 3 days in the refrigerator.
Freezing Crispy Chicken Cutlets – Easy Recipe with Lemon Rosemary Butter
- Place cooled chicken cutlets in a freezer-safe bag or container.
- They can be frozen for up to 3 months for best quality.
Reheating Crispy Chicken Cutlets – Easy Recipe with Lemon Rosemary Butter
- Oven: Preheat to 375°F (190°C) and bake for 10-15 minutes until heated through.
- Microwave: Heat on high for 1-2 minutes, but this may make them less crispy.
- Stovetop: Reheat in a skillet over medium heat for about 5 minutes on each side.
Frequently Asked Questions
Here are some common questions regarding crispy chicken cutlets.
How do I achieve extra crispy chicken cutlets?
To ensure maximum crispiness, double-dip your chicken by re-coating it in egg and then panko after the first dredge. This creates a thicker crust.
Can I make these chicken cutlets ahead of time?
Yes! You can prepare them ahead of time and store them in the fridge or freezer. Just reheat before serving.
What should I serve with crispy chicken cutlets?
Crispy chicken cutlets pair well with salad, mashed potatoes, or steamed vegetables. The lemon rosemary butter sauce adds a delightful touch.
Are there variations for this recipe?
You can customize this recipe by adding spices to your flour mixture or experimenting with different herbs for the sauce.
Final Thoughts
Crispy Chicken Cutlets – Easy Recipe with Lemon Rosemary Butter is not only quick to prepare but also versatile and delicious. Feel free to customize it with your favorite herbs or spices. Give this recipe a try, and enjoy its comforting flavors at dinner!
Crispy Chicken Cutlets – Easy Recipe with Lemon Rosemary Butter
Crispy Chicken Cutlets with Lemon Rosemary Butter is a delightful dish that brings gourmet flavor to your dinner table in under 30 minutes. This easy recipe combines tender, juicy chicken with a crunchy panko coating, all drizzled with a luscious lemon rosemary butter sauce that elevates the dish to new heights. Perfect for family dinners or entertaining guests, these cutlets are kid-friendly and versatile enough to pair with salads, mashed potatoes, or your favorite sides. Impress your loved ones with this quick yet satisfying meal that’s sure to become a weeknight favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
- 4 thin boneless chicken breasts
- 1 cup flour
- 3 eggs
- 1.5 cups panko bread crumbs
- 0.5 cup canola oil
- 2 tbsp olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 0.5 cup white wine
- Juice of 1 lemon
- 1 tbsp capers
- 1 sprig rosemary, finely chopped
- 2 sticks cold butter
- 0.5 cup heavy cream
Instructions
- Prepare your breading station by placing flour in one bowl, whisked eggs in another, and panko bread crumbs in a third.
- Season chicken cutlets with salt and pepper. Dredge each cutlet in flour, dip into eggs, then coat with panko.
- Heat canola oil in a large skillet over medium-high heat. Cook the coated cutlets for about 5-7 minutes on each side until golden brown and crispy.
- In a separate pan, heat olive oil and sauté shallots until translucent; add garlic and cook briefly before pouring in white wine and simmering for five minutes.
- Stir in lemon juice, capers, rosemary, and cold butter gradually while whisking; finish with heavy cream and season to taste.
Nutrition
- Serving Size: 1 cutlet (150g)
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 165mg
