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
Scale
- 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