Description
This parmesan-crusted lemon chicken is a quick, flavorful dish perfect for busy weeknights. It pairs crispy chicken cutlets with a zesty lemon butter sauce for a delicious, balanced meal.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Slice the chicken breasts in half horizontally to create thinner cutlets.
- Season both sides with salt and pepper.
- Dredge each cutlet in flour, then dip into beaten eggs, and finally coat with grated Parmesan cheese.
- In a large skillet, heat butter and olive oil over medium heat.
- Cook the chicken cutlets until golden brown and cooked through, about 3-4 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and cook until fragrant.
- Pour in fresh lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet.
- Let the sauce simmer and reduce slightly.
- Return the chicken to the skillet, spooning the sauce over the cutlets.
- Garnish with chopped fresh parsley before serving.
Notes
- Add capers to the sauce for a briny twist.
- Use boneless, skinless chicken thighs for a darker meat option.
- Add red pepper flakes for a spicy kick.
- Include fresh herbs like thyme or rosemary for enhanced flavor.
- Stir in a splash of heavy cream for a richer sauce.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg
