Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

Instructions

Step 1: Slice the chicken breasts in half lengthwise and pound them to an even thickness. Season with salt and black pepper. /n
Step 2: Set up a breading station with flour in one bowl, beaten eggs in another, and a mixture of breadcrumbs, Parmesan cheese, garlic powder, and paprika in a third. /n
Step 3: Dredge each chicken piece in flour, dip into eggs, then coat with the breadcrumb mixture. /n
Step 4: Heat olive oil in a large skillet over medium heat and cook the cutlets for 3–4 minutes per side until golden brown and cooked through. Remove and set aside. /n
Step 5: In the same skillet, melt butter and sauté garlic until fragrant. /n
Step 6: Add lemon juice and lemon zest, stirring to combine into a light sauce. /n
Step 7: Return the chicken cutlets to the skillet and spoon the sauce over them. /n
Step 8: Garnish with fresh parsley and serve with lemon slices.

Storage and Reheating Tips

Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) to maintain crispiness. Avoid microwaving if possible, as it can make the coating soggy. The sauce can be stored separately and reheated gently.