Herb-Parmesan Chicken Cutlets
Crispy, golden chicken cutlets made without breadcrumbs. Dredged in flour, coated in a savory herb-Parmesan egg mixture, pan fried until crisp, and finished with a bright garlic lime pan sauce. An easy 30-minute dinner with bold flavor and tender texture.
Ingredients
- 2 large chicken breasts , sliced horizontally to make 4 thin cutlets
- ¾ cup All-purpose flour
- 2 large eggs
- 3 cloves garlic , minced (3 for coating, 3 for sauce)
- 1 teaspoons salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoons chopped fresh parsley (or 2 teaspoons dried)
- ¾ cup freshly grated Parmesan cheese
- Oil for frying
For the Garlic Lime Pan Sauce
- 2 cups chicken broth
- 3 cloves garlic , minced
- 2 tablespoons butter
- 1 Lime , juiced
- 1 tablespoon chopped parsley
Instructions
Prepare the Chicken
- Slice each chicken breast horizontally to create four thin cutlets total. Place between plastic wrap and pound to an even thickness, about ¼ inch thick.
- Pat dry with paper towels.
Dredge in Flour
- Place flour in a shallow bowl. Season lightly with a pinch of salt.
- Coat each cutlet thoroughly in flour and shake off excess.
Make the Herb Parmesan Egg Mixture
- In a second shallow bowl, whisk together:
- Eggs
- 3 cloves minced garlic
- Salt
- Paprika
- Black pepper
- Parsley
- Grated Parmesan
- Mix until fully combined.
Coat the Chicken
- Dip each floured cutlet into the egg Parmesan mixture, coating completely. Allow excess to drip off.
Pan Fry
- Heat ¼ inch of oil in a large skillet over medium heat.
- Cook chicken in batches, 3 to 4 minutes per side, until golden brown and cooked through to 165°F internal temperature.
- Transfer to a plate and keep warm.
- Make the Garlic Lime Pan Sauce
- Carefully drain excess oil from the skillet, leaving about 1 tablespoon behind.
Add:
- 3 cloves minced garlic
Chicken broth
- Simmer 5 to 7 minutes until slightly reduced.
- Stir in:
- Butter
- Lime juice
- Parsley
- Simmer 1 to 2 minutes more until glossy and lightly thickened.
Finish
- Return chicken to the pan briefly to coat in the sauce.
- Transfer to a serving platter and spoon sauce over the top.
- Serve immediately.