Parmesan Chicken Cutlets (Print Version)

# Ingredients:

→ Parmesan Chicken

01 - 1½ pounds boneless skinless chicken, cut into 6 thin cutlets
02 - 1 teaspoon kosher salt
03 - 1 teaspoon garlic powder
04 - ½ teaspoon onion powder
05 - ½ teaspoon ground mustard
06 - ⅔ cup all-purpose flour
07 - 2 large eggs, lightly beaten
08 - 1¼ cups grated Parmesan cheese
09 - ¾ cup panko breadcrumbs
10 - 2 tablespoons high heat oil (such as canola or vegetable), plus more as needed

→ Lemon Butter Sauce

11 - 3 tablespoons fresh lemon juice
12 - ½ cup chicken stock
13 - 4-6 cloves garlic, grated or pressed
14 - ⅛-¼ teaspoon red pepper flakes, to taste
15 - 6 tablespoons unsalted European-style butter, cold and cubed
16 - 2 tablespoons fresh parsley, chopped

# Instructions:

01 - In a small bowl, combine the garlic powder, kosher salt, onion powder, and ground mustard. Mix well to create a uniform seasoning blend. Sprinkle this mixture evenly over both sides of the chicken cutlets, using your fingers to gently rub it in. This step ensures that the chicken itself is well-seasoned before adding the crunchy coating.
02 - Create a breading station with three shallow dishes. In the first dish, whisk together the all-purpose flour with an additional ½ teaspoon of kosher salt. In the second dish, lightly beat the eggs. In the third dish, combine the grated Parmesan cheese and panko breadcrumbs, mixing them thoroughly. Arrange these dishes in order: flour, egg, and Parmesan-panko mixture.
03 - Working with one chicken cutlet at a time, dredge it first in the seasoned flour, coating it completely and shaking off any excess. Next, dip the floured cutlet into the beaten egg, allowing any excess to drip off. Finally, press the cutlet firmly into the Parmesan-panko mixture, ensuring both sides are well-coated and the breading adheres properly. Place the breaded cutlet on a clean plate and repeat with the remaining pieces of chicken.
04 - Heat 2 tablespoons of high-heat oil in a 10-inch skillet over medium heat. When the oil is hot and shimmering but not smoking, carefully add two breaded chicken cutlets to the pan, being careful not to overcrowd. Cook for 3-4 minutes on the first side until golden brown and crispy. Flip the cutlets and cook for an additional 3-5 minutes on the second side, until the chicken is cooked through and reaches an internal temperature of 165°F. Transfer the cooked cutlets to a wire rack set over a baking sheet, which helps maintain their crispiness. Cook the remaining cutlets in batches, adding more oil as needed between batches.
05 - Once all the chicken is cooked, wipe the skillet clean with a paper towel to remove any burnt bits or residue. Add the fresh lemon juice, chicken stock, grated garlic, and red pepper flakes to the pan. Increase the heat to high and bring the mixture to a simmer. Allow it to reduce for about 2 minutes, which concentrates the flavors and slightly thickens the sauce. Reduce the heat to medium-low before proceeding to the next step.
06 - With the heat on medium-low, add the cold butter one tablespoon at a time. After each addition, gently swirl the pan or whisk the sauce until the butter is fully incorporated before adding the next piece. This gradual process, called mounting with butter, creates a silky, emulsified sauce. Take your time with this step—rushing can cause the sauce to break. Once all the butter has been incorporated, stir in the chopped fresh parsley.
07 - Place the crispy Parmesan chicken cutlets on plates or a serving platter. Drizzle the warm lemon butter sauce generously over the cutlets just before serving. The contrast of the crunchy coating with the rich, tangy sauce creates a delicious combination. Garnish with additional fresh parsley and lemon wedges if desired. Serve immediately while hot and crispy.

# Notes:

01 - These Parmesan chicken cutlets feature a supremely crunchy exterior paired with a velvety lemon-garlic butter sauce that perfectly balances richness with bright citrus notes.
02 - Using a wire rack to rest the cooked cutlets rather than paper towels helps maintain their crispy coating while you finish the remaining batches.
03 - European-style butter has a higher fat content than regular butter, which creates a richer, more luxurious sauce, but regular unsalted butter can be substituted if necessary.

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