Lemon Parmesan Crusted Chicken (Printable Version)

Golden parmesan-coated chicken with tangy lemon butter sauce

# The Ingredients You'll Need:

→ Chicken and Coating

01 - 1.5 lb chicken breast, patted dry
02 - 1 tablespoon olive oil
03 - 1 cup grated Parmesan cheese
04 - 3 tablespoons all-purpose flour

→ Egg Mixture

05 - 2 large eggs
06 - 1 garlic clove, minced
07 - 0.5 teaspoon Italian seasoning
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon ground black pepper

→ Lemon Butter Sauce

10 - 8 tablespoons unsalted butter
11 - 2 garlic cloves, minced
12 - 0.25 cup fresh lemon juice
13 - 0.25 cup chicken broth
14 - 0.25 teaspoon ground black pepper

→ Garnish

15 - 1 tablespoon fresh parsley, chopped
16 - 0.5 lemon, sliced

# Step-by-Step Instructions:

01 - Cut each chicken breast in half lengthwise to create 4 cutlets. Place between plastic wrap and pound with meat mallet until even thickness of approximately 0.5 inch.
02 - In a shallow bowl, whisk together eggs, minced garlic, Italian seasoning, salt, and pepper until well combined.
03 - In a separate shallow bowl, combine grated Parmesan cheese and flour.
04 - Dip each chicken cutlet into egg mixture, allowing excess to drip off, then dredge thoroughly in Parmesan-flour mixture, pressing lightly to ensure coating adheres properly.
05 - Heat olive oil in large skillet over medium heat. Once hot, add chicken cutlets in single layer, cooking 4-5 minutes per side until golden, crispy, and internal temperature reaches 165°F. Transfer to plate and keep warm.
06 - In small saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant, approximately 1 minute. Stir in lemon juice, chicken broth, and black pepper. Simmer for 2 minutes, then remove from heat.
07 - Arrange cooked chicken on platter. Spoon lemon butter sauce over top, turning chicken to coat evenly.
08 - Top with lemon slices and chopped parsley. Serve immediately.

# Additional Tips::

01 -
  • The Parmesan crust stays crispy on the outside while the chicken stays impossibly tender inside—pure textural joy.
  • A restaurant-quality meal that comes together in under an hour, no complicated steps or obscure ingredients.
  • The lemon butter sauce is the kind of thing you'll want to pour over everything, from pasta to roasted vegetables.
02 -
  • Don't overcrowd the pan when searing—the chicken needs space to brown rather than steam, so work in batches if your skillet isn't large enough.
  • Pat the chicken completely dry before coating; any moisture will create steam pockets that prevent proper browning and make the crust soggy.
  • The sauce breaks if you let it boil too hard, so keep the heat gentle once the lemon juice hits the butter.
03 -
  • Use a meat mallet with the flat side for pounding—it gives you better control and a more even thickness than bashing away.
  • Slice into the thickest part of the chicken with a knife to check for doneness before relying on temperature alone; you want no pink inside and juices running clear.
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