Easy lemon chicken recipe
Crispy parmesan-crusted chicken cutlets finished with a glossy lemon butter sauce using a chef-style cold-butter emulsification trick.
Equipment
- Meat Mallet
- Large non-stick skillet
- Saucepan
- 2 mixing bowls
- Whisk
- Instant-read thermometer
Ingredients
Ingredients for Parmesan Crusted Chicken
- 1 1/2 lb chicken breast (2 large), patted dry with paper towels
- 1 Tbsp olive oil to sautee
- 1 Tbsp parsley to garnish (optional)
- 1/2 lemon lemon sliced for garnish (optional)
For the Egg Mixture
- 2 large eggs
- 1 garlic clove minced
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
For the Parmesan Breading Mixture
- 1 cup Parmesan cheese grated
- 3 Tbsp all-purpose flour
Ingredients for Lemon Butter Sauce
- 8 Tbsp unsalted butter
- 2 garlic cloves minced
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/4 tsp ground black pepper
Instructions
Prep the chicken cutlets
- Cut the chicken breasts in half lengthwise to make thinner chicken cutlets. Lightly pound with a meat mallet until the thickness is even.
Set up the dredging station
- In one bowl, whisk together the ingredients for the egg mixture until smooth. In a second bowl, combine the ingredients for the parmesan mixture.
- Dip each cutlet into the egg mixture, then dredge in the parmesan mixture. Let excess fall off after each bowl.
Sear until golden and cooked through
- Heat enough oil in a large non-stick skillet to cover the bottom. Once hot, add the chicken and cook 4-5 minutes per side, until crispy, golden, and 165˚F on an Instant Read Thermometer.
- Reduce the heat if the crust is browning too quickly. Avoid crowding the pan so you get searing instead of steaming.
Build the lemon butter sauce, then emulsify
- Meanwhile, in a separate saucepan, melt butter with garlic and cook until fragrant. Add the chicken broth, lemon juice, and pepper, then let it cook for about 2 minutes so it concentrates slightly.
- Pull the pan to low heat and whisk in cold butter cubes gradually to emulsify and keep the sauce glossy. Pour the sauce over the cooked chicken, turning to coat, then garnish with lemon slices and finely chopped parsley if desired.
Notes
For best breading adhesion, pat the chicken very dry, shake off excess egg and parmesan mixture, then let the breaded cutlets rest for 2 minutes before searing.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.