This recipe is sponsored by Challenge Butter. We’re using their European style butter to make today’s parmesan chicken cutlets in lemon butter sauce! Crispy, crunchy, and so addicting. These parmesan dusted chicken cutlets are mouth-wateringly delicious. Tender seasoned chicken that we’ll dredge with seasoned flour, beaten eggs, and finally a combination of panko and parmesan. But what makes these chicken cutlets unique is that the panko lends tons of crunch while the parmesan cheese gives them the most magical umami flavor. Wait a second! I haven’t even told you about the lemon butter sauce. It’s a combination of chicken stock and lemon juice with garlic that we’ll reduce to it packs a flavor punch. You won’t believe how beautifully this sauce pairs with the crunchy parmesan cutlets. This whole thing is just one big party for your mouth!
Parmesan Chicken Cutlets in Lemon Butter Sauce Ingredients
Chicken Breasts: I usually buy prepared chicken cutlets from the butcher to help cut down on prep time. If that’s not an option, no problem. You can use chicken breasts; just slice them lengthwise and pound them down into an even layer. Even chicken tenders would work, you’ll just want to pound them down, so they cook evenly.Seasonings: You’ll need a handful of simple pantry staple seasonings for this recipe. I use garlic powder, onion powder, red pepper flakes, ground mustard, and kosher salt.Flour: dipping the cutlets in all-purpose flour is the first step. Be sure to dust off the excess before placing them in the beaten eggs.Eggs: Once you’ve dredged the cutlet in the flour mixture, we’ll dip it in the beaten eggs. The eggs will help the parmesan and panko mixture to adhere to the cutlet.Parmesan + Panko: the combination of grated parmesan and panko is the last step of the dredging process. Make sure to press down so the beaten egg mixture on the cutlet grabs onto the breading.Challenge Butter: I love using Challenge Butter in my recipes because it’s churned fresh daily, as it has always been since 1911. It’s also made the old-fashioned way, using the freshest milk and cream from happy cows at family-owned dairies.Lemon Juice: Lemon juice is used to give the lemon butter sauce that signature zing.Chicken Stock: We’ll use chicken stock to flavor the lemon butter sauce.Garlic: lends a delicious garlicky flavor to the lemon butter sauce.Parsley: adds freshness and a bright pop of color to the sauce – we do eat with our eyes first!
How to make Chicken Cutlets in Lemon Butter Sauce
How do you make cutlets from chicken breasts?
Use chicken breasts that are roughly half a pound each. Place the boneless, skinless chicken breast on a clean cutting board. Cut the breasts in half lengthwise by running the knife parallel to the cutting board. Then place a piece of plastic wrap on the cutlets and use the flat side of a meat mallet to pound the chicken into an even flat surface.
How does the lemon butter sauce thicken?
Once the chicken stock and lemon juice have been reduced, we’ll turn it into an emulsified butter sauce. The sauce will emulsify by slowly adding cold butter cubes, one tablespoon at a time, and whisking or swirling the pan. The key here is to keep the heat low. If you allow the sauce to boil, it will separate. So take your time, and don’t rush this. Once all the butter is incorporated, you’ll notice the sauce has a beautiful, spoonable consistency!
If I’m serving this with pasta, will this be enough sauce?
This recipe makes just enough sauce to use on parmesan chicken cutlets and maybe a tiny bit extra. If you’d like to serve this with pasta, I suggest doubling the sauce. It may take additional time for the sauce to reduce if you double it though.
What are your serving suggestions with this?
These cutlets would be amazing over cheddar mashed potatoes, with pasta tossed in a double batch of sauce, with no knead bread, or a side of crispy roasted potatoes, use rosemary focaccia to mop up the sauce, or with a simple arugula salad dressed with olive oil and a squeeze of lemon.
If you like this recipe, you might also like:
Garlic Butter Salmon, Potatoes and Asparagus Cajun Garlic Butter Steak Bites
A big thank you to our friends at Challenge Butter for sponsoring this post! We love working with companies that make good, wholesome ingredients!
Panko: is a Japanese breadcrumb usually found in the baking aisle.Chicken: You can also use six small chicken breasts or large tenders, be sure to pound with a mallet so they cook more evenly. Using whole chicken breasts instead of thin cutlets may increase the cooking time.
