Breaded Chicken Cutlets with Lemon-Herb Sauce

Instructions

1. 1

   Prepare the chicken: If your chicken breasts are thick, slice them horizontally to create thinner cutlets or place them between two pieces of plastic wrap and pound them to about 1/2-inch thickness using a meat mallet or rolling pin. Pat them dry with paper towels.

2. 2

   Set up breading stations: In three separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs. Season the flour and panko with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge each chicken cutlet first in the flour, shaking off excess, then dip into the beaten eggs, letting excess drip off, and finally coat thoroughly in the panko breadcrumbs, pressing gently to ensure they adhere.

3. 3

   Cook the chicken: Heat 1/2 cup olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add 2-3 breaded chicken cutlets to the pan, ensuring not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Transfer cooked cutlets to a wire rack set over a baking sheet to keep warm and crisp, and repeat with remaining chicken, adding more oil if needed.

4. 4

   Make the lemon-herb sauce: While the chicken cooks, in a small saucepan, melt 1/4 cup unsalted butter over medium heat. Add the fresh lemon juice and garlic powder, stirring to combine. Bring to a gentle simmer, then remove from heat. Stir in the chopped fresh parsley and chives. Season with salt and pepper to taste.

5. 5

   Serve: Arrange the crispy chicken cutlets on plates. Spoon the warm lemon-herb sauce generously over each cutlet. Garnish with fresh lemon wedges and serve immediately, perhaps alongside a side of roasted asparagus or a simple green salad.