Hey there, foodies! Today I’m super excited to share my absolute favorite deep-fried indulgence that’ll make your taste buds dance – my Crispy Parmesan-Crusted Chicken Cutlets with Lemon Butter Sauce. Trust me, this isn’t your average fried chicken recipe; it’s a game-changer that’ll have your family begging for seconds!
Let me tell you, the first time I made this for my husband, he literally couldn’t stop talking about it for days. And girl, when a man remembers a meal that long, you know it’s something special! 😉
So, let’s get cooking! Here’s what you’ll need:
For the chicken:
– 4 chicken breasts, butterflied and pounded thin
– 2 cups all-purpose flour
– 3 eggs, beaten
– 2 cups panko breadcrumbs
– 1 cup freshly grated Parmesan cheese
– 1 tbsp Italian seasoning
– Salt and pepper to taste
– Vegetable oil for frying
For that heavenly lemon butter sauce:
– 1/2 cup butter
– 2 cloves garlic, minced
– Juice of 2 lemons
– 1/4 cup white wine (or chicken broth if you’re keeping it alcohol-free)
– Fresh parsley, chopped
Okay queens, here’s how we make this magic happen:
1. First things first – season those chicken cutlets generously with salt and pepper. Don’t be shy with it!
1. Set up your dredging station: flour in one dish, beaten eggs in another, and mix the panko with Parmesan and Italian seasoning in a third.
1. Here’s where it gets fun (and a bit messy) – dip each cutlet in flour, then egg, then that gorgeous Parmesan-panko mixture. Press it on good, we want that coating to stick!
BTW, if you’re loving this recipe so far, make sure to follow me on Newsbreak for more mouthwatering recipes that’ll make you the star of every dinner party!
1. Heat your oil in a large skillet over medium-high heat. You want it around 350°F – or just drop a breadcrumb in; if it sizzles, you’re good to go!
1. Fry those beauties for about 4-5 minutes per side until they’re golden brown and crispy. Don’t overcrowd the pan – we’re not running a chicken daycare here! 😂
1. While your chicken is doing its thing, let’s make that sauce: Melt butter in a separate pan, add garlic, then white wine, and let it reduce for a minute. Add lemon juice and simmer until it’s slightly thickened. Finish with fresh parsley.
1. Serve those crispy cutlets drizzled with the lemon butter sauce, and watch everyone’s eyes light up!
Pro tip: I love serving this with a light arugula salad dressed with lemon vinaigrette – it cuts through the richness perfectly!
Y’all, this recipe is seriously a showstopper, and I cannot wait to hear how it turns out for you! Drop a comment below and let me know if it was as big a hit at your dinner table as it is at mine. And don’t forget to follow me on Newsbreak for more recipes that’ll make your family think you secretly enrolled in culinary school!
Until next time, happy cooking, gorgeous! Remember, calories don’t count when you’re cooking with love (okay, they do, but this is totally worth it! 💁♀️).
