Crispy Parmesan Chicken Cutlets with Lemon Garlic Butter Sauce
Make these extra-crunchy Parmesan Chicken Cutlets with a delicious lemon butter sauce in just 40 minutes. Perfectly golden, crispy and juicy every time.
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Cooking tools:
- Cooling rack
- Skillet
- Baking sheet
- Dish
- Mixing bowl
- Whisk
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Spatula
- Paper towel
- Plate
- Serving platter
- Stove
Ingredients
- 1½ pounds boneless skinless chicken, cut into 6 thin cutlets
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ⅔ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1¼ cups grated Parmesan cheese
- ¾ cup panko breadcrumbs
- 2 tablespoons high heat oil (such as canola or vegetable), plus more as needed
- 3 tablespoons fresh lemon juice
- ½ cup chicken stock
- 4-6 cloves garlic, grated or pressed
- ⅛-¼ teaspoon red pepper flakes, to taste
- 6 tablespoons unsalted European-style butter, cold and cubed
- 2 tablespoons fresh parsley, chopped
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