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Delicious Crispy Lemon Herb Chicken Cutlets & Dijon Sauce

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Experience the vibrant flavors of Crispy Lemon Herb Chicken Cutlets paired with a rich and creamy Dijon sauce. This dish offers a perfect balance of crispy texture and zesty herb-infused chicken that will impress any dinner guest.

Ingredients

  • Boneless, skinless chicken breasts
  • All-purpose flour
  • Salt
  • Freshly ground black pepper
  • Eggs
  • Water or milk
  • Panko breadcrumbs
  • Fresh parsley, finely chopped
  • Fresh thyme, finely chopped
  • Fresh oregano, finely chopped
  • Lemon zest
  • Garlic powder
  • Neutral oil for frying (canola, vegetable, or grapeseed)
  • Minced shallots
  • Non-alcoholic white cooking wine or chicken broth with a splash of white wine vinegar or lemon juice
  • Low-sodium chicken broth
  • Dijon mustard
  • Heavy cream
  • Cold butter (optional)

Instructions

  1. Prepare the Chicken Cutlets: Slice chicken breasts horizontally to create thinner pieces. Pound them between two sheets of plastic wrap until about ¼ to ½ inch thick. Season both sides lightly with salt and freshly ground black pepper.
  2. Set Up Dredging Stations: In the first dish, whisk together the all-purpose flour with a pinch of salt and pepper. In the second dish, whisk the eggs with a splash of water or milk until well combined. In the third dish, combine the panko breadcrumbs, finely chopped fresh parsley, thyme, oregano, lemon zest, garlic powder, and a generous pinch of salt and pepper.
  3. Bread the Chicken: Dredge each chicken cutlet in the flour, then dip it into the egg wash, and finally press it into the panko-herb mixture until completely coated. Place the breaded cutlets on a wire rack set over a baking sheet.
  4. Pan-Fry the Chicken: Heat about 1 inch of neutral oil in a large skillet over medium-high heat until shimmering. Fry 2-3 breaded chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack to drain excess oil and sprinkle with extra salt.
  5. Start the Creamy Dijon Sauce: Pour off most of the oil from the skillet, leaving about 1 tablespoon. Add minced shallots and cook for 2-3 minutes until softened. If using garlic, add it during the last minute.
  6. Deglaze and Build Flavor: Pour in the non-alcoholic white cooking wine substitute and scrape up browned bits from the pan. Let it simmer for 1-2 minutes until slightly reduced.
  7. Finish the Sauce: Stir in chicken broth and Dijon mustard, then bring to a gentle simmer. Reduce heat to low and whisk in heavy cream until smooth. Season with salt and pepper to taste.
  8. Serve: Arrange the crispy chicken cutlets on plates and spoon the creamy Dijon sauce over or alongside each cutlet. Garnish with extra fresh parsley or a lemon wedge if desired.

Nutrition

Keywords: Pound chicken evenly for consistent cooking. Press breadcrumbs firmly onto the chicken for a thick coating. Avoid overcrowding the pan while frying to maintain oil temperature.

Find it online: https://softtasty.com/delicious-crispy-lemon-herb-chicken-cutlets-dijon-sauce/