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Crispy Parmesan Chicken Cutlets with Lemon Garlic Cream Sauce

Two golden brown Crispy Parmesan Chicken Cutlets generously covered in a creamy white sauce and fresh parsley.
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Make thin, crispy Parmesan-crusted chicken cutlets and serve them with a quick, bright lemon garlic cream sauce.

Ingredients

Scale
  • 4 thin chicken cutlets (about 4 oz each)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus 2 tablespoons for sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil, for frying
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pound the chicken cutlets between two sheets of plastic wrap until they are about 1/4 inch thick. Season lightly with salt and pepper.
  2. Set up a standard breading station with three shallow dishes. Place flour in the first dish. Place beaten eggs in the second dish. In the third dish, combine Panko breadcrumbs, 1/2 cup Parmesan cheese, garlic powder, salt, and pepper.
  3. Dredge each cutlet first in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the cutlet firmly into the Panko mixture to coat both sides evenly.
  4. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, carefully place the cutlets in the pan, ensuring not to overcrowd the skillet. Work in batches if necessary.
  5. Fry the cutlets for 3 to 4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked cutlets to a wire rack set over a baking sheet to drain excess oil.
  6. To make the sauce, reduce the heat to medium-low. Melt the butter in the same skillet, scraping up any browned bits from the chicken. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring constantly. Let it cook for 3 to 5 minutes until the sauce thickens slightly.
  8. Remove the skillet from the heat. Stir in the lemon juice, 2 tablespoons of reserved Parmesan cheese, and the chopped parsley. Taste and add salt and pepper if needed.
  9. Serve the crispy chicken cutlets immediately, spooning the lemon garlic cream sauce over the top or serving it on the side.

Notes

  • For extra crispiness, chill the breaded cutlets in the refrigerator for 15 minutes before frying.
  • Use Panko breadcrumbs for a lighter, crunchier crust compared to standard breadcrumbs.
  • If the sauce gets too thick after removing it from the heat, add a splash more chicken broth to reach your desired consistency.

Nutrition

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