Lemon Butter Chicken Cutlets

Serve them with our fluffy mashed potatoes or our warm zucchini salad for a lighter meal. You can never underestimate the value of a good and reliable chicken recipe collection. Chicken is the meat, that is the most popular and also most affordable. No wonder it’s so loved. That is the reason I will never get tired of creating new recipes with this versatile meat.

Chicken Cutlets

Chicken breasts are not always my favourite part of the bird but they do have their uses and benefits. If cooked properly, they can be tender and juicy. They are also the quickest to cook, especially when split into cutlets like this Chicken Paillard in Sherry Caper Sauce or Chicken Arrabbiata. One of the reasons why chicken breasts have a reputation of being dry is because they are very uneven in shape. Each breast is thick on one end but thin and tapered on the other. So while we are waiting for the thick part to cook all the way through, the end gets overcooked and rubbery. Chicken cutlets are made to solve this problem! All we have to do is to cut a thick chicken breast in half lengthwise to create two equally thin pieces. This allows each piece to cook quickly and evenly, resulting in tender, moist chicken. Take a look at my Chicken Marsala recipe, where I go into detail on how to cut and pound chicken cutlets thin.

Lemon Butter Sauce

This sauce is inspired by Chicken Piccata and definitely in my top 5 sauce recipes when it comes to the taste, ease and versatility. It takes 5 minutes to make and only requires 5 ingredients. Lemons, butter, chicken stock, garlic and parsley. You can also add a handful of capers if you wish but I wanted to keep it simple and let the lemons shine! This sauce flavours the chicken breasts beautifully and it works just as well with fish. Like I said it’s so versatile. Take a look at my classic French Sole Meuniere recipe for inspiration.

Serving suggestions

The flavourful sauce is a big part of what makes this dish so good, and you’ll want to serve it with something to soak it up and make it go even further. I can’t think of anything better for the job than fluffy rice or potatoes.

Storage and leftovers

Leftovers will keep in the fridge for 2-3 days and while the microwave might be the easiest way to reheat, I find it best to do this on a stovetop. The sauce may need a splash of water if it looks a bit too thick. It’s also a good idea to cover with a lid or foil while it is reheating. This keeps the chicken from drying out. Reheating should take around 15 minutes over medium-low heat.