Imagine a dish that combines the perfect golden-brown crunch of breaded chicken with the bright, aromatic magic of sage and lemon butter. This Chicken Cutlets with Sage Lemon Butter recipe is not just a meal—it's a culinary experience that transforms an ordinary dinner into an extraordinary feast. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, these cutlets promise to elevate your cooking game and leave everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken cutlets
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 4 tbsp butter
- 2 tbsp fresh sage, chopped
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Prepare the chicken cutlets by patting them dry with paper towels to remove excess moisture. This ensures better breading adherence.
- Set up a breading station with three shallow dishes: first with flour seasoned with salt and pepper, second with beaten eggs, and third with breadcrumbs.
- Dredge each chicken cutlet first in the seasoned flour, shaking off excess. Then dip into beaten eggs, allowing any excess to drip off.
- Coat the cutlets thoroughly in breadcrumbs, pressing gently to ensure an even, complete coating.
- Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Allow butter to melt and become slightly foamy.
- Carefully place breaded chicken cutlets in the skillet, cooking for 3-4 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken cutlets and set aside on a wire rack to keep crisp while preparing the sage lemon butter.
- In the same skillet, melt remaining 2 tablespoons of butter. Add chopped fresh sage and cook for 30 seconds until fragrant.
- Remove skillet from heat and squeeze fresh lemon juice into the butter, swirling to combine.
- Pour sage lemon butter over the chicken cutlets and serve immediately, garnishing with additional fresh sage if desired.
Tips
- Pat the chicken cutlets completely dry before breading to ensure a crisp, even coating that won't become soggy.
- Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) for perfectly cooked, safe-to-eat chicken.
- Let the cutlets rest on a wire rack after cooking to maintain their crispy texture and prevent sogginess.
- Use fresh sage if possible—the flavor is much more vibrant compared to dried herbs.
- Don't rush the browning process. Medium-high heat and patience will give you that beautiful golden-brown crust.
- For extra flavor, consider adding a pinch of garlic powder or grated Parmesan to your breadcrumb mixture.
- Serve immediately after adding the sage lemon butter to enjoy the maximum flavor and crispy texture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 180mg
