Description
A quick, impressive, and crispy chicken dish featuring a shatteringly crisp panko crust and a bright lemon garlic butter sauce, ready in under 30 minutes.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 2 cups Japanese-style panko breadcrumbs (160g)
- 1 cup all-purpose flour (120g)
- 2 large eggs, beaten
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 large lemon (juice and slices for garnish)
- 2 tablespoons fresh parsley, chopped
- Optional: ¼ cup grated Parmesan cheese
Instructions
- Place chicken breasts between plastic wrap or in a ziplock bag and pound to ¼-inch thickness using a meat mallet or rolling pin.
- Season chicken generously with salt and pepper on both sides.
- Set up a breading station with three shallow bowls: one with flour mixed with salt, pepper, and garlic powder; one with beaten eggs; and one with panko breadcrumbs mixed with salt and pepper.
- Dredge each chicken cutlet in flour, shaking off excess, then dip into the egg wash, and finally press firmly into the panko breadcrumbs to ensure an even coating.
- Heat olive oil in a large skillet over medium-high heat until hot but not smoking.
- Fry chicken cutlets in batches (do not overcrowd) for 3-4 minutes per side until deep golden brown and crispy. Ensure internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack set over a baking sheet to keep the crust crisp.
- In the same skillet, reduce heat to medium-low and melt butter. Add minced garlic and cook for 30 seconds until fragrant.
- Remove skillet from heat and stir in lemon juice to create the sauce.
- Serve chicken immediately, spooning the lemon garlic butter sauce over the top and garnishing with fresh parsley and lemon slices.
Notes
For best results, use Japanese-style panko for maximum crunch. Pound chicken evenly to ensure consistent cooking. Do not put fried chicken on paper towels as it traps steam and makes the crust soggy; use a wire rack instead. For a gluten-free version, use gluten-free flour and panko. Leftovers can be reheated in the oven or air fryer to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 450
- Sugar: 1
- Sodium: 400
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 25
- Protein: 35
Keywords: chicken milanese, panko chicken, crispy chicken, easy dinner, lemon garlic butter, weeknight dinner, Italian chicken recipe