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Chicken Cutlets

Enjoy the deliciousness of crispy chicken cutlets with a creamy sauce, reminiscent of a beloved restaurant dish, perfect for weeknight dinners or family brunches.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 tablespoon garlic, minced
  • Zest of 1 lemon lemon zest
  • 1/4 cup chicken broth
  • 2 tablespoons lemon juice
For the Chicken Cutlets
  • 8 oz chicken tenderloins (2 ounces each)
  • 9/16 cup flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 5/16 cup extra virgin olive oil for frying
  • 3 tablespoons butter for the sauce
  • 3/4 cup heavy cream for the sauce
  • 1/4 cup milk for the sauce
  • 1/4 cup grated Pecorino Romano cheese for the sauce

Method
 

Marinate Chicken
  1. Combine garlic, lemon zest, lemon juice, and chicken broth in a bowl. Marinate chicken tenderloins for at least 30 minutes.
Prepare for Cooking
  1. Preheat a frying pan over medium heat and add olive oil.
  2. Set up a breading station with three bowls: flour, beaten eggs, and panko breadcrumbs.
Bread the Chicken
  1. Dredge each chicken tenderloin in flour, dip it into the eggs, and then coat it with panko breadcrumbs.
Fry the Chicken
  1. Fry the breaded chicken in hot olive oil until golden brown and cooked through, about 3-4 minutes per side.
Prepare the Sauce
  1. Melt butter in a separate pan, then stir in heavy cream and milk. Add Pecorino Romano cheese and stir until melted and smooth.
Serve
  1. Serve crispy fried chicken cutlets topped with creamy sauce alongside your favorite sides.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. For freezing, wrap in foil or freezer-safe bags for up to three months. Reheat in the oven to maintain crispiness.