Description

A quick, one-skillet dinner featuring crispy breaded chicken cutlets with a savory garlic parmesan coating, finished with a bright lemon squeeze for a vibrant, restaurant-quality weeknight meal.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
1.5 cups panko breadcrumbs
0.5 cup finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
4 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
2 lemons, juiced
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

Place chicken breasts between plastic wrap and pound to an even ½-inch thickness. Season both sides generously with salt and pepper.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with Parmesan and a pinch of salt.
Dredge each chicken piece in flour, shaking off excess. Dip into egg wash, letting excess drip off, then press firmly into the panko-Parmesan mixture to coat completely.
Heat a large heavy-bottomed skillet (cast iron preferred) over medium-high heat. Add olive oil and butter, waiting until the butter stops foaming.
Cook chicken in the pan for 5-6 minutes on the first side until golden brown and crispy. Flip and cook for another 4-5 minutes until internal temperature reaches 165°F (74°C). Remove chicken to a warm plate.
In the same pan, add minced garlic and sauté for 30 seconds until fragrant but not browned. Deglaze with a splash of chicken broth or water, scraping up browned bits.
Remove pan from heat and squeeze the juice of one lemon into the garlic sauce. Stir to combine.
Return chicken to the pan to coat in sauce or drizzle sauce over the top. Garnish with fresh parsley and serve immediately.

Notes

[‘Do not overcrowd the pan; cook in batches if necessary.’, ‘Watch the garlic closely as it burns quickly.’, ‘Let chicken rest for 2-3 minutes after cooking to redistribute juices.’, ‘For gluten-free, swap flour and panko for a gluten-free blend with xanthan gum or almond flour.’, ‘To reheat leftovers, use an air fryer or oven at 350°F to restore crispiness; avoid microwaving.’]

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 chicken cutlet wit
Calories: 375
Sugar: 1
Sodium: 450
Fat: 18
Saturated Fat: 7
Carbohydrates: 22
Fiber: 1
Protein: 28

Keywords: chicken recipe, one skillet dinner, crispy chicken, garlic parmesan, weeknight meals, easy chicken, lemon chicken, gluten-free option