Crispy Panko Chicken Cutlets with Lemon Caper Drizzle

• 4 boneless, skinless chicken breasts, pounded thin
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 3 tablespoons unsalted butter (divided)
• 2 tablespoons fresh lemon juice
• 2 teaspoons capers, drained
• 1 tablespoon Dijon mustard
• 1/4 cup chicken stock

Steps

1. 1 Season chicken cutlets with salt and pepper.
2. 2 Set up a breading station with flour, beaten eggs, and panko mixed with garlic powder.
3. 3 Dip each cutlet in flour, then egg, followed by panko, pressing to adhere.
4. 4 Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
5. 5 Cook cutlets until golden brown and cooked through, about 3-4 minutes per side.
6. 6 Remove chicken and keep warm.
7. 7 In the same skillet, melt the remaining butter and whisk in lemon juice, capers, Dijon mustard, and chicken stock.
8. 8 Simmer for 2-3 minutes to thicken the sauce.
9. 9 Drizzle sauce over chicken cutlets before serving.

Equipment

• Large skillet
• Tongs
• Mixing bowls

Variations

• Substitute panko with crushed cornflakes for a gluten-free option.
• Add grated Parmesan to the breadcrumb mixture for extra flavor.

Substitutions

• If Dijon mustard is unavailable, use whole grain mustard or a teaspoon of yellow mustard.
• For a nut-free option, ensure your panko is certified nut-free.

Pairings

• Roasted asparagus
• Mashed cauliflower
• Steamed green beans

Nutrition

Tips

• For extra crispy cutlets, chill them in the freezer for 10 minutes after breading.
• If you prefer a lighter version, bake the cutlets at 400°F for 12-15 minutes after pan-searing for a minute on each side.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to maintain crispiness.

Freezing: Freeze uncooked breaded cutlets for up to 3 months. Thaw overnight in the fridge before cooking.

Serving Suggestions

• Serve with a fresh green salad and roasted potatoes.
• Pair with a crisp Sauvignon Blanc for a refreshing contrast.

FAQ