Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

 Crispy Chicken Cutlets with Lemon Garlic Butter Sauce

Ingredients

1 ½ pounds chicken cutlets

¾ cup all-purpose flour

2 teaspoons kosher salt, divided

½ teaspoon black pepper

4 large eggs, beaten

2 cups Italian seasoned breadcrumbs

3 tablespoons minced fresh parsley

5 tablespoons grated Pecorino Romano cheese

Vegetable oil or olive oil for frying (about 1 inch deep in pan)

¼ cup olive oil

5 tablespoons cold unsalted butter, divided

10 garlic cloves, minced

½ teaspoon dried thyme

½ teaspoon crushed red pepper flakes

1 ¾ cups chicken broth

3 tablespoons fresh lemon juice

1 teaspoon lemon zest

½ pound sliced Muenster cheese

¼ cup minced fresh parsley

Instructions

1. Place the chicken cutlets between plastic wrap and pound to ½ inch thickness.

2. Prepare three bowls: seasoned flour, beaten eggs, and breadcrumb mixture with cheese and parsley.

3. Coat each cutlet in flour, dip in egg, then press into breadcrumbs. Arrange on baking sheet.

4. Heat 1 inch oil to 350°F and fry cutlets 3–4 minutes per side until golden. Drain.

5. Preheat broiler. In oven-safe skillet cook olive oil, garlic, and 3 tablespoons butter until fragrant.

6. Add thyme and red pepper flakes. Pour in broth and simmer until slightly reduced.

7. Remove from heat. Stir in lemon juice and zest.

8. Place fried cutlets in skillet, spoon sauce over, top with Muenster cheese.

9. Broil 3–5 minutes until cheese melts and lightly browns.

10. Whisk remaining cold butter into sauce. Stir in parsley and spoon over chicken before serving.