Description
Discover how to make crispy, juicy chicken cutlets in under 30 minutes. Perfect for a quick and delicious weeknight meal.
Ingredients
Scale
- 1 cup flour
- 3 eggs
- 1 ½ cups panko bread crumbs
- 4 thin boneless chicken breasts
- ½ cup canola oil
- 2 tbsp olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- ½ cup vegetable broth
- 1 lemon
- 1 tbsp capers
- 1 sprig rosemary, finely chopped
- 2 sticks cold butter
- ½ cup heavy cream
Instructions
- Step 1: Add the flour, eggs, and panko bread crumbs into three separate bowls. Be sure to whisk the eggs to combine the whites and yolks. Season the chicken cutlets with salt and pepper on both sides.
- Step 2: Using a medium to a large skillet, heat the canola oil on medium-high heat. Dredge the chicken cutlets through the flour and shake off excess, then the egg mixture, and finally the panko bread crumbs on both sides.
- Step 3: Place in the hot skillet and cook on each side for 5-7 minutes until golden brown and crisp. Once the cutlets are cooked, turn to a wire rack and sprinkle with a little more salt and black pepper. Place in the oven on warm until ready to serve.
- Step 4: Using a medium shallow saute pan, heat the olive oil for the sauce on low to medium heat. Add the shallot and cook until translucent, about 3-5 minutes. Add the garlic and cook for an additional 2 minutes. Next, add the vegetable broth and allow it to cook for about 5 minutes.
- Step 5: Add the juice of a lemon (remove the seeds), capers, and rosemary. Reduce the heat to simmer. Next, add the cold butter allow it to melt, and simmer. Whisk in the heavy cream until sauce is well combined. Strain the sauce into a serving dish. Add salt and pepper as desired and serve on top of the chicken cutlets.
Notes
Pound the chicken breast thin with a meat mallet or rolling pin to ensure the cutlets are crispy. Ensure butter is cold when adding to the sauce and keep heat low to avoid breaking the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sear
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 850 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 62 g
- Saturated Fat: 38 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 260 mg