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Crispy Herb Crusted Chicken Cutlets Recipe

Crispy Herb Crusted Chicken Cutlets

Golden, crunchy chicken cutlets with a tender, juicy interior. Quick pan-seared or oven-baked, finished with a lemon-herb crust and optional pan sauce for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Cutlets
Course: Dinner, Main Course
Cuisine: American, Comfort
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (pounded thin or sliced into cutlets)
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 tbsp finely chopped parsley
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup all-purpose flour
  • 1 large egg
  • 1 tsp lemon juice optional, in egg wash
  • 2 tbsp olive oil + 1 tbsp butter for pan-searing
  • For pan sauce: 1 tbsp butter 1 tsp flour, 1 cup chicken broth, juice of ½ lemon
  • Optional: minced garlic paprika, or additional herbs for seasoning

Method
 

  1. Pound chicken breasts to even thickness between plastic wrap.
  2. Set up breading station: bowls with flour, egg wash (with lemon), and panko-parmesan mixture.
  3. Lightly dredge each cutlet in flour, dip in egg, press panko mixture on top.
  4. Let breaded chicken rest 5 minutes to adhere.
  5. Heat oil and butter in a skillet until shimmering.
  6. Cook cutlets 2–4 minutes per side until golden brown; internal temp 165°F.
  7. For pan sauce, reduce heat, add butter, whisk in flour, stir in broth and lemon. Simmer until glossy.
  8. Oven option: preheat to 350°F, brush lemon-Dijon mixture on breasts, press crumb topping, bake 20–30 minutes to 165°F.
  9. Serve cutlets hot with sauce on the side, lemon squeezed on top if desired.

Notes

Use plastic wrap to pound chicken evenly for fast, uniform cooking. Let breaded cutlets rest before cooking to prevent coating from sliding. Serve sauce separately to preserve crunch. Reheat in oven or air fryer to restore crispness.