Ingredients:

  • 4 medium Boneless, skinless Chicken Breasts (approx. 680 g), halved and lightly pounded
  • 1 tsp Kosher or Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs, lightly beaten
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Neutral Oil (e.g., Rapeseed/Canola), or as needed, for shallow frying
  • 2 Tbsp Unsalted Butter, divided
  • 1/4 cup Dry White Wine (optional, for deglazing)
  • 1 cup Low Sodium Chicken Stock, hot
  • 1/3 cup Fresh Lemon Juice
  • 1 Tbsp Granulated Sugar or Honey
  • 1 Tbsp Cornstarch (mixed with 2 Tbsp cold water for a slurry)
  • 1 Tbsp Fresh Parsley, finely chopped, for garnish
  • 1 tsp Lemon Zest, reserved for finishing aroma

Instructions:

  1. Prepare Cutlets: Slice chicken breasts horizontally to create 8 thin cutlets. Place between parchment paper and lightly pound them evenly to about 1/2-inch thickness. Season generously with salt and pepper.
  2. Set Up Dredge: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with Panko breadcrumbs.
  3. Dredge: Working one cutlet at a time, coat thoroughly in flour, shaking off excess; dip in the egg wash; and finally, press firmly into the Panko until completely coated. Place on a wire rack.
  4. Heat Oil: Heat the neutral oil in a heavy-bottomed skillet over medium-high heat until shimmering. Add 1 Tbsp of unsalted butter for flavor.
  5. Fry Chicken: Carefully place 2-3 cutlets in the pan, ensuring not to overcrowd. Fry for 3–4 minutes per side until deeply golden brown and cooked through. Transfer the cooked cutlets to a wire rack to rest.
  6. Deglaze: Pour off all but 1 Tbsp of the frying fat from the pan. Return the pan to the heat and add the white wine (if using). Scrape up any browned bits (the fond). Let the wine reduce for 1 minute.
  7. Add Liquids: Pour in the hot chicken stock and the fresh lemon juice. Bring to a rapid simmer and reduce the liquid by about one-third (approx. 3-4 minutes).
  8. Thicken: Whisk the cornstarch slurry vigorously. Pour slowly into the simmering sauce, whisking constantly until the sauce thickens and becomes glossy.
  9. Finish the Sauce: Remove the pan from the heat. Stir in the remaining 1 Tbsp of cold butter, the sugar/honey, and the reserved lemon zest. Taste and adjust seasoning.
  10. Plate and Garnish: Place the crispy cutlets on serving plates. Drizzle a generous amount of sauce over the top, or toss gently to coat. Sprinkle with fresh chopped parsley and serve immediately.