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Crispy chicken cutlets on a serving platter with lemon butter sauce over top and lemon slices around the outside of the platter.

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


  • 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.

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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.


  • 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