Crispy Chicken Cutlets with Lemon-Rosemary Butter Sauce (2024)

These Crispy Chicken Cutlets are fried to perfection using panko bread crumbs and covered with a simple and delicious Lemon Rosemary Butter Sauce made with butter, fresh lemon juice, and rosemary.

I could have these Crispy Chicken Cutlets with Lemon-Rosemary Butter Sauce every week for dinner!

So, motherhood has been pretty demanding, as you can imagine. I mean, this kid always needs something! He needs to eat, he needs to be changed, he needs to be loved (which I love that part), he needs to be burped, and so on and so forth. Man, it is a serious job. But that is just one job. Being a mom is only half of what I do or need to do with my life. I also have a full-time job that needs my attention, I am writing my first cookbook, and I am still trying to keep my blog as active as possible. Geesh, I know right? I have a lot going on, I know.

With all of these developments, I am lucky to get a decent dinner on the table. Notice I said “decent dinner”. Lately, my meals have been less than par and pretty bland. I typically make something I can put together pretty quickly these days. For instance basic chicken breast, a bag of minute rice, and some steamable vegetables. That’s about all I can do right now.

Even with less time and more to do, I have somehow managed to make a chicken dinner recipe using a piece of chicken breast and make it into a delicious Crispy Chicken Cutlet. Not just that, but with a Lemon and Rosemary Butter Sauce.

How to make Crispy Chicken Cutlets

Making chicken cutlets are quite simple. In fact, this is the main dish that you can cook in 30 minutes for four people. Here are the steps:

1. Prepare your three main stations: flour, egg, and panko breadcrumbs. You will add salt and pepper, to not only the chicken but to the flour too. You want to make sure the chicken is seasoned through and through.
2. Dredge your chicken: To make sure the chicken comes out crispy and not soggy, you want to make sure the pan with the oil is hot. But you also want to make sure after each dredging station you shake off the excess of each ingredient. You don’t want there to be extra egg, flour, or breadcrumbs, as the chicken may not get as crispy as it should be.
3. Fry: You want to sear these chicken breasts on medium to high heat. Because you are using thin chicken breast, the chicken shouldn’t take more than 5 minutes to cook on each side.
4. Pound the chicken: Pound the chicken breast pretty thin with a meat mallet or rolling pin to ensure that your chicken breast is crispy to the bite.

While cooking the cutlets, you can also make the sauce for the chicken cutlets, which took all of (maybe) 10 minutes.

How to make Lemon Rosemary Butter Sauce

Making this rosemary butter sauce is quite simple. As simple as it is to make, it can be easy to break if you’re not careful. All you’re going to do on low to medium heat, you’re going to combine some lemon juice, garlic, white wine, shallots and garlic, and butter. The key is to make sure the butter is cold when you put it in the pan and make sure that you don’t bring the heat to a boiling temperature. So you want to make this sauce low and slow.

Just to give you more insight as to how this gorgeous baby now runs my life, he was right next to me fussing while I was taking these photos. He only lets me have only so much free space. That’s okay because moms always when in the end. So as I am still running this race of motherhood and trying to figure things out, just know I can see the finish line and I want you at the end of it with a plate of these Crispy Chicken Cutlets in this Lemon Rosemary Butter Sauce and say “Well done Nicole. Well done.”

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