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Golden-brown lemon chicken recipe cutlets glistening with a rich, velvety monter au beurre pan sauce, garnished with fresh parsley.

Easy lemon chicken recipe

Rebecca Blumer
Crispy parmesan-crusted chicken cutlets finished with a glossy lemon butter sauce using a chef-style cold-butter emulsification trick.
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Prep Time 18 minutes
Cook Time 15 minutes
Resting Time 2 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 610 kcal

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.

Nutrition

Calories: 610kcalCarbohydrates: 6gProtein: 52gFat: 40gSaturated Fat: 20gCholesterol: 230mgSodium: 820mgPotassium: 780mgFiber: 0.3gSugar: 1.2gVitamin A: 900IUVitamin C: 10mgCalcium: 420mgIron: 2.1mg
Keyword chicken cutlets, lemon butter sauce, lemon chicken, monter au beurre, parmesan crusted chicken
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