These Crispy Chicken Cutlets are fried to perfection using panko bread crumbs and covered with a simple and delicious Lemon Rosemary Butter Sauce made with butter, fresh lemon juice, and rosemary.
I could have these Crispy Chicken Cutlets with Lemon-Rosemary Butter Sauce every week for dinner!
So, motherhood has been pretty demanding, as you can imagine. I mean, this kid always needs something! He needs to eat, he needs to be changed, he needs to be loved (which I love that part), he needs to be burped, and so on and so forth. Man, it is a serious job. But that is just one job. Being a mom is only half of what I do or need to do with my life. I also have a full-time job that needs my attention, I am writing my first cookbook, and I am still trying to keep my blog as active as possible. Geesh, I know right? I have a lot going on, I know.
With all of these developments, I am lucky to get a decent dinner on the table. Notice I said “decent dinner”. Lately, my meals have been less than par and pretty bland. I typically make something I can put together pretty quickly these days. For instance basic chicken breast, a bag of minute rice, and some steamable vegetables. That’s about all I can do right now.
Even with less time and more to do, I have somehow managed to make a chicken dinner recipe using a piece of chicken breast and make it into a delicious Crispy Chicken Cutlet. Not just that, but with a Lemon and Rosemary Butter Sauce.
How to make Crispy Chicken Cutlets
Making chicken cutlets are quite simple. In fact, this is the main dish that you can cook in 30 minutes for four people. Here are the steps:
- Prepare your three main stations: flour, egg, and panko breadcrumbs. You will add salt and pepper, to not only the chicken but to the flour too. You want to make sure the chicken is seasoned through and through.
- Dredge your chicken: To make sure the chicken comes out crispy and not soggy, you want to make sure the pan with the oil is hot. But you also want to make sure after each dredging station you shake off the excess of each ingredient. You don’t want there to be extra egg, flour, or breadcrumbs, as the chicken may not get as crispy as it should be.
- Fry: You want to sear these chicken breasts on medium to high heat. Because you are using thin chicken breast, the chicken shouldn’t take more than 5 minutes to cook on each side.
- Pound the chicken: Pound the chicken breast pretty thin with a meat mallet or rolling pin to ensure that your chicken breast is crispy to the bite.
While cooking the cutlets, you can also make the sauce for the chicken cutlets, which took all of (maybe) 10 minutes.
How to make Lemon Rosemary Butter Sauce
Making this rosemary butter sauce is quite simple. As simple as it is to make, it can be easy to break if you’re not careful. All you’re going to do on low to medium heat, you’re going to combine some lemon juice, garlic, white wine, shallots and garlic, and butter. The key is to make sure the butter is cold when you put it in the pan and make sure that you don’t bring the heat to a boiling temperature. So you want to make this sauce low and slow.
Just to give you more insight as to how this gorgeous baby now runs my life, he was right next to me fussing while I was taking these photos. He only lets me have only so much free space. That’s okay because moms always when in the end. So as I am still running this race of motherhood and trying to figure things out, just know I can see the finish line and I want you at the end of it with a plate of these Crispy Chicken Cutlets in this Lemon Rosemary Butter Sauce and say “Well done Nicole. Well done.”
Commonly Asked Questions
From my experience to keep the chicken cutlets crispy, you will want to put the chicken cutlets on a wired rack to keep the air circulating around the chicken so it doesn’t get soggy. You can also put them in the oven on warm while on the wired rack
I would use canola because it has a low smoke point and it isn’t as heavy as vegetable oil so it just makes for a crisper and light cutlet. Using olive oil, which can use, has a high smoke point so you may find yourself needing to refill your pan a few times.
As long as you are dredging your chicken breast through the egg batter on both sides, you should have no issues with keeping the panko bread crumbs on the chicken breast. If you’re having issues, it’s probably because you don’t have enough egg wash on both sides.
Crispy Chicken Cutlets with Lemon Rosemary Butter Sauce
- Total Time: 40 mins
- Yield: 4 1x
Description
These are Crispy Chicken Cutlets that are seasoned and fried with panko bread breadcrumbs covered in a Lemon Butter Rosemary Butter Sauce.
Ingredients
- 1 c. flour
- 3 eggs
- 1 1/2 c. panko bread crumbs
- 4 Thin Boneless Chicken breast
- 1/2 c. canola oil
- SAUCE
- 2 tbsp. Olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 1/2 c. white wine
- 1 lemon
- 1 tbsp. capers
- 1 sprig rosemary, finely chopped
- 2 sticks butter
- 1/2 c. heavy cream
Instructions
- Add the flour, eggs, and panko bread crumbs into three separate bowls. Be sure to whisk the eggs to combine the whites and yolks. Season the chicken cutlets with salt and pepper on both sides.
- Using a medium to a large skillet, heat the canola oil on medium-high heat. Dredge the chicken cutlets through the flour and shake off excess, then the egg mixture, and finally the panko bread crumbs on both sides.
- Place in the hot skillet and cook on each side for 5-7 minutes until golden brown and crisp. Once the cutlets are cooked, turn to a wire rack and sprinkle with a little more salt and black pepper. Place in the oven on warm until ready to serve.
- Using a medium shallow saute pan, heat the olive oil for the sauce on low to medium heat. Add the shallot and cook until translucent, about 3-5 minutes. Add the garlic and cook for an additional 2 minutes. Next, add the white wine and allow it to cook for about 5 minutes.
- Add the juice of a lemon (remove the seeds), capers, and rosemary. Reduce the heat to simmer. Next, add the cold butter allow it to melt, and simmer. Whisk in the heavy cream until sauce is well combined. Strain the sauce into a serving dish ( I didn’t want to strain my sauce but that is up to you). Add salt and pepper as desired and serve on top of the chicken cutlets.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Sear
- Cuisine: American
My wife raves about this dish even the gluten free version I make for her. My daughter says the flavors “make her mouth happy “.
Awwww yay James!
How do I share my picture of completed dish?
You can take a picture and tag me on Instagram at @brownsugarfoodblogger or on Pinterest at bsugarmama
can you reduce the amount of butter to 1 stick?
I don’t think it would turn out well as the butter will help to thicken the sauce.
Could you use an air fryer?
Sure! I think it would come out fine.
Really didn’t care for this sauce at all. I made the full sauce recipe but only prepared enough chicken for two for one meal, thinking I would save the extra sauce and use it again in a couple of nights. I ended up tossing the remainder as neither of us cared for it and the amount of butter overwhelmed the other ingredients.
Mom from the Midwest here! THIS chicken receipe put my FAITH back into breading chicken!! Husband was smacking the table ranting and raving! And on top of the sauce mixing ranch and bbq(Only did this because I forgot to season the chicken( -_- )) on the side made it taste like Chik Fila but filled with that home feel! Definitely putting this in my recipe card book! THANK YOU! THANK YOU!!
OMG! This made my day! So glad I could help.