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Lemon Butter Chicken Cutlets Recipe

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4.2 from 2 reviews

This Lemon Butter Chicken Cutlets recipe features tender, skillet-fried chicken breasts coated in a light flour dredge, cooked in olive oil and butter, and finished with a vibrant, tangy lemon and garlic parsley sauce. Perfectly balanced with the fresh brightness of lemon and the richness of butter, it’s a quick and flavorful meal ideal for busy weeknights or casual dinners.

Ingredients

Chicken

  • 4 skinless boneless chicken breasts
  • Salt, to taste
  • 3 tbsp flour
  • 3 tbsp olive oil
  • 4 tbsp good quality butter

Sauce

  • 2 cloves garlic, minced
  • 2–3 sprigs parsley, chopped
  • 1 lemon, juiced
  • 1/2 lemon, sliced
  • 125 ml (1/2 cup) chicken stock

Instructions

  1. Prepare the chicken: Slice each chicken breast in half horizontally to create cutlets. Season both sides with salt and then dredge in flour, ensuring they are evenly coated.
  2. Brown the chicken: Heat the olive oil in a large pan over medium-high heat. Add the chicken cutlets and fry until golden brown, about 5 minutes per side. After a couple of minutes of frying, add the butter to the pan to infuse the chicken with rich flavor and promote browning. You may need to cook in batches to avoid overcrowding. Once browned, remove the chicken cutlets and keep warm in an oven preheated to its lowest setting.
  3. Make the lemon butter sauce: In the same pan, reduce heat to low and add the minced garlic, cooking gently for about 30 seconds until fragrant. Stir in the chopped parsley, lemon juice, lemon slices, and chicken stock. Increase the heat and bring the sauce to a boil, then reduce to a simmer and allow it to cook down until slightly thickened, a few minutes. Season the sauce with salt and pepper to taste.
  4. Finish the dish: Return the chicken cutlets to the pan, spooning the sauce over them to coat. Warm through briefly to meld flavors before serving.

Notes

  • Slice chicken breasts carefully for even thickness, ensuring quick and uniform cooking.
  • Cooking the chicken in batches prevents overcrowding and helps achieve a crisp, golden crust.
  • Use fresh lemon juice for the best tangy flavor in the sauce.
  • Butter added during frying enriches the chicken with flavor and gives a nice golden color.
  • Keep the cutlets warm in a low oven while preparing the sauce to keep them tender.
  • Adjust seasoning at the end according to your taste preferences.

Find it online: https://lauracooks.com/lemon-butter-chicken-cutlets-recipe/