Lemon Garlic Crispy Chicken Cutlets

Ingredients

• 1 ½ pounds chicken cutlets
• ¾ cup all-purpose flour
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• 4 large eggs, beaten
• 2 cups Italian seasoned breadcrumbs
• 3 tablespoons minced fresh parsley
• 5 tablespoons grated Pecorino Romano cheese
• Vegetable oil or olive oil (for frying)
• ¼ cup olive oil
• 5 tablespoons cold unsalted butter
• 10 garlic cloves, minced
• ½ teaspoon dried thyme
• ½ teaspoon crushed red pepper flakes
• 1 ¾ cups chicken broth
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• ½ pound sliced Muenster cheese
• ¼ cup minced fresh parsley

Instructions

1. Place the chicken cutlets between plastic wrap and pound to about ½ inch thickness.
2. Prepare three bowls: one with seasoned flour (flour, salt, and pepper), one with beaten eggs, and one with breadcrumbs mixed with cheese and parsley.
3. Dredge each cutlet in flour, dip into eggs, then coat well with the breadcrumb mixture. Set aside on a tray.
4. Heat about 1 inch of oil to 350°F and fry the cutlets for 3–4 minutes per side until golden and crispy. Drain on paper towels.
5. Preheat the broiler. In an oven-safe skillet, heat olive oil with garlic and 3 tablespoons of butter until fragrant.
6. Add thyme and red pepper flakes. Pour in chicken broth and simmer until slightly reduced.
7. Remove from heat and stir in lemon juice and zest.
8. Place the fried cutlets into the skillet, spoon sauce over them, and top with Muenster cheese.
9. Broil for 3–5 minutes until the cheese is melted and lightly golden.
10. Whisk the remaining butter into the sauce, add parsley, and spoon over the chicken before serving.

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