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Crispy Parmesan Chicken Cutlets with Creamy Lemon Sauce

Two golden-brown Crispy Parmesan Chicken Cutlets smothered in a rich, yellow creamy sauce and sprinkled with fresh parsley.
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Follow these steps to prepare extra crispy Parmesan chicken cutlets using a panko breading, served with a simple, bright lemon 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 dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil, for frying
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 1/2 cup dry white wine or chicken broth
  • 3/4 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pound chicken cutlets between plastic wrap until they are about 1/4 inch thick. Season lightly with salt and pepper.
  2. Set up a standard breading station: Place flour in the first shallow dish. Whisk eggs in the second dish. In the third dish, combine Panko, 1/2 cup Parmesan cheese, garlic powder, oregano, salt, and pepper.
  3. Dredge each cutlet first in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the Panko mixture to coat both sides completely.
  4. Heat 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. Fry for 3 to 4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and place on a wire rack set over a baking sheet to drain excess oil.
  5. To make the sauce, reduce the heat to medium. Melt butter in the same skillet, scraping up any browned bits from the chicken. Add minced shallot and cook until softened, about 2 minutes.
  6. Pour in white wine or broth and let it simmer, reducing by half, about 3 minutes.
  7. Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 3 to 5 minutes.
  8. Remove the skillet from the heat. Stir in lemon juice and the remaining 2 tablespoons of Parmesan cheese until smooth. Taste and add salt and pepper if needed.
  9. Stir in fresh parsley. Serve the crispy cutlets immediately topped with the creamy lemon sauce.

Notes

  • For extra crispiness, chill the breaded cutlets for 15 minutes before frying.
  • Use high-quality Panko breadcrumbs for the best texture.
  • If you do not have white wine, use only chicken broth for the sauce base.

Nutrition

Find it online: https://epicureempire.com/crispy-parmesan-chicken-cutlets-with-creamy-sauce/