Lemon Butter Chicken Cutlets Recipe
This Lemon Chicken Cutlets Recipe features perfectly cooked golden brown breaded chicken topped off with a delicious herb lemon butter sauce.
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.
Notes
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.
If the butter sauce breaks and, 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.