I sometimes forget how delicious chicken cutlets are. For a long time, I associated chicken cutlets with chicken parmesan and that's it. I only ate chicken cutlets when I made chicken parmesan. However, chicken cutlets are one of the most versatile lunch or dinner options out there. Is it weird that I sometimes make them just to slice them into strips and dip in honey mustard sauce? Nevertheless, this time, I made lemon butter basil chicken cutlets and they are a revelation.
No Mincing of Words Here - We're Pouring Melted Butter on Chicken Cutlets
I will make no apologies for pouring melted butter directly onto crispy chicken cutlets. Let's start there. Sometimes we just need butter. And adding lemon, butter and basil to this chicken cutlet is a very simple way to elevate your cutlets without a ton of effort.
How To Make These Awesome Chicken Cutlets
- Start with already-thin-cut chicken cutlets to save on prep time. Season with salt and pepper on one side. If you can't find those, you'll need to butterfly your chicken breast and it will take slightly longer to pound them down to ¼" thickness.
- Juice some lemons and soak the chicken in the lemon juice for 15 minutes.
- Chop some basil.
- Melt some butter.
- Set up dredge station with flour, beaten egg and plain panko bread crumbs.
- Dredge the chicken. Fry the chicken. Eat the chicken.
- Cut the chicken cutlets in half, spoon lemon and butter over the cutlets and add a large pinch of fresh basil. Garnish with additional lemon wedges and parmesan cheese if you want.
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Perfect Dinner for Four to Six People
As you know, I like to cook with leftovers in mind. However, I also know when something tastes amazing re-heated and when it doesn't. This dish is best if eaten all at once. Yes, you can reheat in a toaster oven tented with foil and let it get crispy. It will still taste good, but not great. The best way to enjoy this one is to make it fresh and eat it fresh.
Easy Steps To Make Lemon Butter Basil Cutlets
Looking for More Awesome Chicken Recipes?
- Crunchy Coconut Chicken Fingers
- Crispy Chicken Parmesan with Mom's Sauce
- Balsamic Cholula Chicken
- Easy Chicken Valdostana
- Crispy Brick Chicken w/Pan Sauce & Veggies
- Bone-in Stuffed Chicken Breast w/Spinach & Gouda
Lemon Butter Basil Chicken Cutlets
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 4-6 portions 1x
Description
Time for an elevated, yet simple, dinner. Lemon butter basil chicken cutlets are a revelation. Crispy, lemony, buttery, awesome.
Ingredients
- 4-6 thin chicken breast cutlets
- ⅔ cup lemon juice, divided (about 3 medium, juicy lemons)
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 stick of salted butter, melted
- 1 cup chopped basil (about 20-30 leaves depending on size)
- Canola oil for frying
- Flakey kosher salt for topping, optional (regular salt is fine to)
- Extra lemon wedges for garnish, optional
Dredging Station
- 5 eggs, beaten
- 2 cups plain panko bread crumbs (more as needed)
- ½ cup shredded parmesan cheese (plus more for garnish)
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
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Instructions
- I bought thin cutlets for this recipe, but the cutlets still need to be evened out a bit. Lay them on your cutting board, three at a time, and cover with plastic wrap. Pound them a little as shown in my video. Sprinkle a little salt and pepper on one side only. Repeat the process with the rest of the cutlets. Set aside chicken in a bowl.
- Cut your lemons in half and squeeze the juice with a hand-held juicer. I used 3 medium, juicy lemons total to get ⅔ cup total. You’ll need ⅓ cup for marinating the chicken and ⅓ cup for serving. You can squeeze all the juice now or do half now and half after you get the chicken in the fridge.
- Add ⅓ cup of lemon juice to the bowl with the chicken and toss the chicken around to coat. Wrap in plastic and put in fridge for 15 minutes while you finish the prep. This is straight lemon juice so don’t let it go more than 15-20 minutes soaking. The acid from the lemon could break down the chicken too much and cause a weird texture.
- Chop your basil chiffonade style. Stack the fresh basil leaves on top of each other (10 at a time works well). Roll them up like a cigar then slice across making thin strips. Repeat the process until you have a full cup of basil.
- To keep the basil fresh, I usually wet a few paper towels and loosely wrap the basil in that until I’m ready to use it.
- Once the chicken is out of the refrigerator, drain the lemon juice and blot the chicken dry with paper towel. Set aside for now.
- Get your dredging station ready. It’s best to use three wide bowls for this:
Bowl 1: Five beaten eggs (we’re doing a double egg dip which is why we need five)
Bowl 2: Plain panko bread crumbs and shredded parmesan cheese. Toss them to combine.
Bowl 3: Flour and salt mixed together. - Start dredging the chicken in this order: dip in egg to coat both sides, let egg drip off a bit then add chicken to the flour making sure to fully coat both sides. Gently shake excess flour off then place chicken cutlet back in the egg and turn it 2-3 times to make sure it’s fully coated – let the egg drip a bit – last stop, cover on both sides with the panko bread crumb and parmesan cheese mixture. Repeat process for all cutlets and set aside on sheet pan.
- Toward the end of dredging, heat canola oil in a pan on medium heat. I don’t know the size of your pan so go with about ½” of oil. Make sure it’s hot before you add the chicken to it.
- My pan was able to fit three large cutlets at one time. Place the cutlets in the pan carefully and cook for around three minutes or so until you can see it getting golden brown around the edges. Carefully turn the chicken over and cook another few minutes until golden brown on the other side.
- Remove the chicken from the pan and place on a paper towel lined sheet pan to absorb some of that oil. Then move it off the paper towel and onto an unlined sheet pan or wire rack. Repeat this process for all the chicken pieces.
- Melt one stick of butter in a pan or microwave. Use more if you want – it’s pretty awesome on the cutlets.
- For plating. I sliced the cutlet in half and stacked on top of each other on the plate. Spoon on some fresh lemon juice (1-2 tablespoons), then spoon on some melted butter (1-2 tablespoons). Give a couple shakes of flakey kosher salt (or regular salt) to the top of cutlets, then add a couple pinches of the fresh basil. If you have leftover parmesan cheese add a couple pinches to the top of the chicken for garnish. Serve immediately while the chicken is still hot and crispy.
- Serve extra lemon juice, butter, basil and parmesan cheese on the side.
Equipment
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Calphalon Saute Pan with Lid (5QT)
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Buy Now → Notes
- You can make four or six cutlets depending on your needs. If you use six you will likely need a bit more of the panko bread crumbs/parmesan cheese mixture.
Ben
You have a good selection of chicken recipes and this is one of the best ones.
Stacey
Thank you so much! Let me know if you make it. 🙂
Noami
I will like to make these recipes for my family and friends.
Stacey
You should - it's yummy! Thanks for stopping by. 🙂
Michelle
I made this delicious recipe for my son and wife who just had a baby. I used olive oil instead of canola and tasted incredible. I used gluten free flour and panko crumbs for their diet restrictions, and they loved it. This recipe is a keeper!!! Thank you !!
Stacey
Love hearing that - thank you! Great swap with the olive oil. I should mention that in recipe card. I used to always make my cutlets with olive oil.