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Home Recipe Index Chicken & Turkey

Crispy Chicken Cutlets with Lemon Butter Sauce

5 /5
Jump to Recipe Rate Recipe
By: Rachel TiemeyerPosted: 11/20/23Updated: 8/6/24

This post may contain affiliate or sponsored links. Please read our disclosure policy.

This elegant Crispy Chicken Cutlets recipe might be my favorite way to eat chicken breasts. The vibrant, silky Lemon Butter Sauce gets drizzled over the top of the crispy cutlets along with fresh chopped parsley for an absolutely divine meal.

Crispy chicken cutlets on a white serving platter with lemon slices around. this …


 
Table of Contents
  • Why We Love This Recipe
  • Ingredients
  • How to Make Crispy Chicken Cutlets with Lemon Butter Sauce
  • Suggested Side Dishes
  • Make It a Freezer Meal
  • Recipe FAQs
  • More Super Flavorful Dinners
  • Crispy Chicken Cutlets with Lemon Butter Sauce

Why We Love This Recipe

When you want a dinner that’s a little extra, like for a birthday dinner, Christmas, or Valentine’s Day, this luxurious recipe does the trick.

With each bite, you get crunchy breading and tender chicken plus a burst of citrus flavor and buttery richness from the sauce. It’s beautiful when plated, especially when drizzled with the sauce and sprinkled with fresh chopped parsley.

While there are several steps to this recipe, it’s definitely worth the work for a special weeknight meal or special occasion!

Ingredients

Here’s what you’ll need to make Crispy Chicken Cutlets with Lemon Butter Sauce:

Crispy chicken cutlets with lemon butter sauce ingredients measured out in bowls and labeled.

Ingredient Notes:

  • Chicken Breasts: It’s imperative to either cut the chicken in half lengthwise into cutlets or pound out the boneless, skinless chicken to an even thickness, so it cooks quickly and evenly. Tip: Place the chicken in a gallon sized storage bag when pounding out, to contain the mess.
  • Flour: Use all-purpose flour for a lighter crust or whole wheat flour for a bit more nutrition. Substitute this for gluten-free flour, if desired.
  • Breadcrumbs: I’ve tested this with regular dry breadcrumbs (and gluten-free breadcrumbs), Panko breadcrumbs, and a combo of the two. All variations work, but the best was using half regular and half Panko.
  • Dry white wine – I recommend using a Pinot Grigio that you wouldn’t mind drinking. Remember, the wine will reduce down and the flavor will concentrate, so you want one that tastes good. You can sub in unsalted chicken broth for the wine, if desired. If doing that, I’d recommend an extra squeeze of lemon for a bit more acid.

Find the full ingredient list and instructions in the printable recipe card at the bottom of this article.

How to Make Crispy Chicken Cutlets with Lemon Butter Sauce

Prep

Preheat the oven to 400°F. Line a sheet pan with parchment paper.

Set Up Breading Stations: Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. On a second plate, beat the eggs and 1 tablespoon of water together. Pour out the bread crumbs onto a third plate.

Breading station for crispy chicken cutlets set up on a wooden cutting board with bowls for flour, egg wash, and breadcrumbs.

Pound Chicken

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Chicken breast between two pieces of parchment paper on a wooden cutting board with a hand using a kitchen mallet to make it thinner.

Dredge Chicken

Dip each chicken breast in the flour, then shake off the excess. Then dip in the egg and breadcrumb mixtures, making sure all sides are coated. (Freezing instructions begin here.)

Two hands using a fork to move a chicken cutlet around in a bowl of flour.
Two hands using a fork to drag a flour-covered chicken cutlet through an egg wash.
Two hands using a fork to cover a chicken cutlet with breadcrumbs after it has already been through a bowl of flour, and an egg wash.

Saute Chicken

Coat the bottom of a large saute pan with a thin layer of oil (about 2 tablespoons) and heat over medium to medium-high heat until shimmery. Add two of the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan. Wipe out the pan and add more olive oil to coat the bottom. Saute the remaining two chicken breasts for 2 minutes on each side. Place on the sheet pan with the others.

Ceramic frying pan with oil being heated in it.
Two breaded chicken cutlets frying in oil in a ceramic frying pan.

Bake Chicken

Bake for 5 to 10 minutes while you make the sauce. This steps helps the chicken finish cooking internally without getting too brown on the outside. Chicken is done when it registers 165°F internally or there’s no pink in the middle.

Three chicken cutlets sitting on parchment paper on a baking sheet.

Make Lemon Butter Sauce

While the chicken bakes, wipe out the saute pan with a paper towel. Over medium heat, heat 2 tablespoons of the butter until bubbly and hot. Add the garlic and cook for 1 minute.

Butter pats melting in a ceramic frying pan.
Minced garlic sauteeing in butter in a ceramic frying pan.

Then add the lemon juice, wine, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 2-3 minutes. Turn off the heat, add the remaining 4 tablespoons of butter, and swirl to combine.

White wine being poured into a frying pan with butter and garlic.
Two hands using a hand juicer to squeeze lemon juice into a frying pan.
Three tablespoons of butter melting in a frying pan with garlic, wine, and lemon juice.

Serve

Place a chicken breast on each plate. Spoon some sauce over it, top with a little fresh parsley, and serve with a lemon slice on the side.

I usually serve this over angel hair pasta with a simple side salad and one of our homemade salad dressings.

Spoon drizzling lemon butter sauce over crispy chicken cutlets on a white serving platter.

Suggested Side Dishes

Oven roasted asparagus on parchment paper.

Oven Roasted Asparagus

Bowl of butter noodles sitting on a wooden cutting board.

Butter Noodles

lemon bars stacked up

Easy Lemon Bars

salad dressing pouring over salad

Strawberry Spinach Salad with Lemon Honey Vinaigrette

Make It a Freezer Meal

Use your time on this recipe efficiently by doubling and freezing a batch for later. Trust me, you’ll be so happy to have this one later again.

Freeze For Later: Follow Steps 2-4. Place breaded chicken in a flat freezer bag in single layers divided by parchment paper. Prepare sauce in Step 7, cool, and place in freezer safe container. Freeze chicken and sauce together as a meal kit.

Prepare From Frozen: Let chicken and sauce thaw in refrigerator. Follow Steps 5, 6, and 8. Warm up the sauce in a pot over low heat or in a bowl in the microwave.

Uncooked breaded chicken cutlets in a freezer bag labeled Crispy Chicken Cutlets.

Recipe FAQs

What type of chicken is best for making crispy chicken cutlets?

I like boneless, skinless chicken breasts, but boneless skinless chicken thighs can also work if you trim them of excess fat.

How do I get a really crispy coating on my chicken cutlets?

We found the key to the crispy exterior (without burning it before the inside is done) required two things: 1) using a combo of Panko breadcrumbs and regular breadcrumbs, and 2) making sure the oil is hot enough (but not too hot). It is ready when it’s shimmery but not smoking.

Can I make gluten-free crispy chicken cutlets?

Yes, use 1:1 gluten-free flour and gluten-free breadcrumbs for the recipe.

Can I freeze leftover crispy chicken cutlets?

Yes, you can freeze leftover chicken cutlets. Allow them to cool, then store in an airtight container or freezer bag. Reheat in the oven or air fryer for best results.

Should I use panko breadcrumbs or regular breadcrumbs for crispy chicken cutlets?

I’ve tested this recipe with both kinds of breadcrumbs. Panko led to maximum crispiness, but the breading got a little too brown on the outside in some spots before the chicken was done on the inside. So, after multiple tests, our team found that using a combo of half Panko and half regular breadcrumbs yields the very best results.

More Super Flavorful Dinners

If you love the fresh flavors of lemon and fresh herbs, give a few of these recipes a try. They are some of our favorites!

Shrimp scampi pasta served from a skillet with fresh parsley and lemon wedges on top.

Shrimp Scampi Pasta

Roasted Chicken on top of roasted veggies in a glass baking dish.

Roasted Chicken and Vegetables

Grilled lemon garlic chicken on top of roasted asparagus and lemon slices.

Lemon Garlic Chicken

Two white bowls of lemon chicken orzo soup with spoons in them and crusty bread on the side.

Lemon Chicken Orzo Soup

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Crispy chicken cutlets on a serving platter with lemon butter sauce over top and lemon slices around the outside of the platter.
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

Crispy Chicken Cutlets with Lemon Butter Sauce

This elegant Crispy Chicken Cutlets recipe might be my favorite way to eat chicken breasts. The vibrant, silky Lemon Butter Sauce gets drizzled over the top of the crispy cutlets along with fresh chopped parsley for an absolutely divine meal.

Yield: 4 servings 1x
Prep: 30 minutesCook: 30 minutesTotal: 1 hour
Print Recipe Rate Pin for Later
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Ingredients

  • 4 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1/2 cup all purpose or whole wheat flour (sub: gluten-free flour)
  • 2 large eggs
  • 1 tablespoon water
  • 1 1/2 cups dry bread crumbs or Panko bread crumbs (sub: gluten-free bread crumbs)*
  • 4 tablespoons olive oil
  • 6 tablespoons unsalted butter, divided
  • 1 tablespoon minced garlic
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 3/4 cup dry white wine (I like Pinot Grigio; sub unsalted chicken broth)
  • 1/4 cup finely chopped fresh parsley leaves, for serving
  • Sliced lemon, for serving

*We found that the very best results were when we used half regular and half Panko bread crumbs.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Prep: Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  2. Set Up Breading Stations: Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. On a second plate, beat the eggs and 1 tablespoon of water together. Pour out the bread crumbs onto a third plate.
  3. Pound Chicken: Place each chicken breast between 2 sheets of parchment paper or plastic wrap (or in a plastic storage bag) and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
  4. Dredge Chicken: Dip each chicken breast in the flour, then shake off the excess. Then dip in the egg and bread crumb mixtures, making sure all sides are coated. 
  5. Saute Chicken: Coat the bottom of a large saute pan with a thin layer of oil (about 2 tablespoons) and heat over medium to medium-high heat until shimmery. Add two of the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan. Wipe out the pan and add more olive oil to coat the bottom. Saute the remaining two chicken breasts for 2 minutes on each side. Place on the sheet pan with the others.
  6. Bake Chicken: Bake for 5 to 10 minutes while you make the sauce. Chicken is done when it registers 165°F internally or there’s no pink in the middle.
  7. Make Sauce: Wipe out the saute pan with a paper towel. Over medium heat, heat 2 tablespoons of the butter until bubbly and hot. Add the garlic and cook for 1 minute. Then add the lemon juice, wine, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 2-3 minutes. Turn off the heat, add the remaining 4 tablespoons of butter and swirl to combine. 
  8. Serve: Place a chicken breast on each plate. Spoon some sauce over it, top with a little fresh parsley, and serve with a lemon slice on the side. 

Freeze For Later: Follow Steps 2-4. Place breaded chicken in a flat freezer bag in single layers divided by parchment paper. Prepare sauce in Step 7, cool, and place in freezer safe container. Freeze chicken and sauce together as a meal kit.

Prepare From Frozen: Let chicken and sauce thaw in refrigerator. Follow Steps 5, 6, and 8. Warm up the sauce in a pot over low heat or in a bowl in the microwave.


Notes/Tips

  • Gluten-Free Version: Use 1:1 gluten-free flour and gluten-free breadcrumbs for the recipe.
  • Recipe update on 3/20/23: I added garlic, reduced white wine by 1/4 cup, and removed the instruction to include the lemon halves while cooking the sauce to knock back some of the lemon flavor.
  • We found the key to the perfect crispy exterior (without burning it before the inside is done) required three things: 1) using a half and half combo of Panko breadcrumbs and regular breadcrumbs, 2) making sure the oil is hot enough (should be shimmery but not smoking), and 3) baking it to finish it off.
  • If you love capers, toss some into the sauce for a briny flavor pop.
© Author: Rachel Tiemeyer
Cuisine: American Method: Baked

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Photos and video by Whitney Reist of Sweet Cayenne.

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Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. Renee says

    Posted on 4/28/25 at 9:18 pm

    Just made this and it was a 100% HIT with my family – I’ve been making a parmesan version for years but absolutely LOVED the brightness of the lemon and the crispness of the panko crust. It will absolutely become one of our faves in rotation – Made orzo and zested the lemons that I used for the juice into the orzo to keep the flavor consistent. Sautéed some quick snap peas and the dinner was complete in well under 30 minutes. THANK YOU for a perfect inspiration. Wow!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 4/29/25 at 8:27 am

      Yum! I want to come to your house Renee! Thanks for much for sharing details on what you served with this recipe. Glad you enjoyed it!

      Reply
  2. Allison says

    Posted on 12/5/23 at 11:20 pm

    This was fantastic. I’ve been looking for a home-made version of the Chicken Milanese served at Ristorante Machiavelli in Seattle and this the closest I’ve found. I ate one and froze 4 more for – one of which will be part of my “freezer meals” Christmas gift for my mom.

    Tonight I served with steamed broccoli and new potato…. but now that I know it can fill in for my favorite restaurant fare, now that I’m no longer in Seattle, I’ll whip up some garlic spinach and roasted vegetables to serve like they do!

    Thanks so much for this recipe!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 12/6/23 at 10:04 am

      How fun Allison! So glad that this recipe is so close to a restaurant favorite that you can’t get anymore. This is one of my favorite recipes… it always feels like a fancy dinner when I make it. I may have to look up a recipe for garlic spinach – that sounds yummy! Thank you for taking the time to leave a review.

      Reply
  3. Patti Awalt says

    Posted on 11/28/23 at 7:43 am

    Just made the crispy chicken with lemon sauce for my family. It was a huge hit. I forgot to take a picture – next time. It looked like a restaurant dish served next to a side of broccoli. Thank you for sharing these recipes with the freezer directions. I take meals to my 93 year-old mom, who still lives in her home, and these recipes are very helpful. Do you have any suggestions on small lightweight coolers for transporting meals? Again, thank you and happy holidays !!

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 11/28/23 at 11:18 am

      Hi Patti! Thank you for the wonderful review. This is one of my all-time favorites. Rachel and I used to make this with our original freezer club 10+ years ago! What a wonderful daughter you are to take meals to your mom. I bet she really appreciates the home-cooked meals! Unfortunately, we don’t have a recommendation for lightweight coolers. I hope you find something that works for you!

      Reply
  4. Jennifer says

    Posted on 4/27/23 at 2:18 pm

    Made this last night for dinner and my husband and I really liked it. I used regular seasoned panko crumbs instead of the whole wheat ones and chicken broth instead of wine. Nice and crispy. Overall, the breading remained on the chicken. My husband liked it better without the sauce and I liked it either way.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 4/30/23 at 5:02 pm

      Thanks so much for the review Jennifer. Good to know how your substitutions tuned out!

      Reply
  5. Karla Heath says

    Posted on 5/21/22 at 11:11 am

    This looks like it would be a tasty dish. However, it is not Chicken Piccata. Your recipe is caught somewhere between Piccata and Francese. In Piccata the chicken is merely dredged lightly in the flour. No egg nor panko/bread crumbs. Also at the end when finishing the sauce with more butter you add capers as well.

    Reply
    • Rachel Tiemeyer says

      Posted on 5/21/22 at 6:08 pm

      Yes, not traditional for sure. Maybe a name more like Lemony Crispy Chicken would work better.

      Reply
    • Susan H. says

      Posted on 4/16/23 at 10:44 pm

      Why would you give a recipe only three stars when you haven’t even made it?

      Reply
  6. MIchelle says

    Posted on 5/23/18 at 10:40 am

    How is it that the breaded chicken isn’t soggy when you defrost it?

    Reply
    • Rachel says

      Posted on 5/23/18 at 2:46 pm

      If you freeze it between layers of parchment paper, it really does well after you saute it. I’ve made breaded chicken many times and frozen it. Just don’t stack them on one another. Hope that helps!

      Reply
  7. Alicia L says

    Posted on 7/26/16 at 9:29 pm

    This was very good. I don’t love the whole chicken pounding, dredging experience so i did a bunch up tonight and put it in the freezer. We ate a third of it tonight and have leftovers for lunch tomorrow. PLUS enough for two more meals in the freezer. That makes me very happy! I wasn’t sure about the sauce so I used less lemon than called for. It was great and would have been totally fine with all the lemon.

    Reply
  8. Andrea says

    Posted on 6/28/13 at 10:54 pm

    This recipe looks like a keeper! Do you ever use chicken broth or another substitute instead of the wine?

    Reply
    • Rachel says

      Posted on 7/2/13 at 3:50 pm

      Hi Andrea,

      I have only used white wine, but I’ve subbed chicken broth for white wine in other recipes and think it would be a good alternative. This is an awesome recipe for sure!

      Rachel

      Reply

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