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 .

Crispy Chicken Cutlets with Lemon Butter Sauce

Name: Crispy Chicken Cutlets with Lemon Butter Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 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

Units:

Scale:

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.

Cook Mode Prevent your screen from going dark

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:

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.
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.
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.
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.
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.
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.
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.

Cuisine: American Method: Baked

Find it online: https://thrivinghomeblog.com/healthy-chicken-piccata/