Lemon Butter Chicken Cutlets Recipe
Published July 29, 2024. This post may contain affiliate links. Please read my disclosure policy.
This Lemon Chicken Cutlets Recipe features perfectly cooked golden brown breaded chicken topped off with a delicious herb lemon butter sauce. You will love how flavorful this dish is and how easy it is to make.
We eat chicken several times a week in our house. It’s quick to prepare, a great lean protein, and doesn’t break the bank. If you’re similar, check out my Spatchcock Chicken or Chicken Paprikash.
Lemon Chicken Cutlets
Lemon butter chicken cutlets are a simple dish of breaded and pan-fried thinly sliced chicken served with a rich buttery herb sauce. This dish has enough flavor to impress guests and is quick enough to make as a weeknight meal for the family.
There are some variations with this dish, including what herbs you would like to use, onions, and wine. If you are in a family that really enjoys sauce, I recommend doubling the amount.
Ingredients and Substitutions
- Chicken – You will need chicken cutlets coated in regular or Italian breadcrumbs.
- Lemon – Freshly squeezed lemon juice brightens the sauce and gives it a lemony flavor.
- Herbs – I used fresh sage leaves, but fresh thyme or rosemary may also be used.
- Onion — The sauce uses Shallots and whole garlic cloves. You can substitute the shallot with a white, yellow, red, or sweet onion.
- Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
- Wine – Any dry white wine like chardonnay, Pinot Grigio, or Sauvignon Blanc is great.
- Oil – Olive or avocado oil is best. However, any neutral-flavored oil will also work.
- Seasoning – Only coarse salt and freshly cracked pepper are used.
How to Make Lemon Chicken Cutlets
Next, prepare the chicken cutlets and keep them warm.
Add the oil to a large frying pan and heat over medium heat for 1 to 2 minutes or just until hot.
Stir in the shallots and garlic and cook for 1 to 1 ½ minutes or until lightly browned but cooked.
Deglaze with the white wine and add in the fresh sage leaves.
Cook the wine until au sec or almost gone, which takes about 2 to 3 minutes.
Remove the pan from the heat and place it on a cool burner that has not been turned on.
Stir in the cold butter, vigorously swirl the pan in a circle, or whisk it in to emulsify the sauce, making it thick.
Finish the sauce with lemon juice, salt, and pepper, and mix it in.
Drizzle the sauce over the chicken cutlets and serve.
Make-Ahead and Storage
Make-Ahead: These chicken cutlets and sauce are meant to be eaten as soon as they cook. Keep them warm over a rack on a sheet tray and in the oven at low temperatures (<200°) for 30 minutes before making the sauce.
How to Store: If possible, store it in the refrigerator, covered in plastic, and separate from the sauce for up to 3 days. It freezes well, covered individually, for up to 3 months.
How to Reheat: Add the desired number of chicken cutlets to a sheet tray lined with parchment paper and bake in the oven at 350° for 8 to 10 minutes or until hot. In the meantime, add the sauce to a small pot with ¼ to 1/3 cup of heavy whipping cream and heat over low heat while constantly whisking until re-emulsified.
Chef Notes + Tips
- If the butter sauce breaks and separates, add 1 to 2 tablespoons of cold whipping cream while vigorously mixing it to help re-emulsify it.
- Feel free to garnish the dish with optional minced fresh parsley.
- If you do not drink wine, I recommend using three tablespoons of water mixed with the juice of ½ lemon.
More Chicken Recipes
Video
Lemon Butter Chicken Cutlets Recipe
Ingredients
- 4 cooked chicken cutlets
- 1 peeled and small diced shallot
- 2 finely minced garlic cloves
- ½ cup dry white wine
- 6 to 8 fresh sage leaves
- 2 sticks ice cold unsalted butter, cut into slices
- juice of ½ lemon, about 1 to ½ tablespoons
- coarse salt and freshly cracked pepper to taste
Instructions
- Next, prepare the chicken cutlets and keep them warm.
- In a large frying pan, add the oil and heat over medium heat for 1 to 2 minutes or just until hot.
- Stir in the shallots and garlic and cook for 1 to 1 ½ minutes or until very lightly browned but cooked.
- Deglaze with the white wine and add in the fresh sage leaves.
- Cook the wine until au sec or almost gone, which takes about 2 to 3 minutes.
- Remove the pan from the heat and place it on a cool burner that has not been turned on.
- Stir in the cold butter, vigorously swirl the pan in a circle, or whisk it in to emulsify the sauce, making it thick.
- Finish the sauce with lemon juice, salt, and pepper, and mix it in.
- Drizzle the sauce over the chicken cutlets and serve.
Looks like a pro dish and impresses guest while tasting amazing! Another hit from chef billy
Many thanks!
is there anyway you bread your chicken different , i do flour egg breadcrumbs. Ther was no instructions on the way you breaded your chicken ?
Check out the Chicken Cutlets recipe on my website. It has the instructions you’re looking for.
Hey Chef, This sounds like right up my alley Delicious. It is everything amazing but yet simple enough for a week night dinner, and I love the idea. Great stuff Chef as always…
Chef – I made this for some fried butterfly boneless chops, and it was delicious!
Excellent!