Parmesan Chicken Cutlets with Brown Butter Sage

• 4 boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1/2 cup breadcrumbs
• Salt and pepper to taste
• 1/2 cup unsalted butter
• 8 fresh sage leaves, chopped
• 2 cloves garlic, minced
• Juice of half a lemon

Steps

1. 1 Season chicken cutlets with salt and pepper.
2. 2 Combine flour, garlic powder, and paprika in a shallow dish.
3. 3 In another dish, beat the eggs.
4. 4 In a third dish, mix breadcrumbs with grated Parmesan cheese.
5. 5 Dredge each cutlet in flour, dip in beaten eggs, then coat with Parmesan breadcrumbs.
6. 6 Heat 2 tablespoons oil in a large skillet over medium heat. Cook cutlets until golden brown on each side, about 3-4 minutes per side.
7. 7 Remove cutlets from skillet and keep warm.
8. 8 In the same skillet, melt butter over medium heat until browned and fragrant.
9. 9 Add sage and garlic, cook for 1 minute.
10. 10 Stir in lemon juice and pour sauce over chicken cutlets.
11. 11 Serve immediately.

Equipment

• Skillet
• Whisk
• Shallow dishes for dredging

Variations

• For a gluten-free option, use almond flour in place of breadcrumbs.

Substitutions

• If Parmesan is not available, use Romano cheese as a substitute.

Pairings

• Steamed asparagus
• Mashed potatoes

Nutrition

Tips

• Ensure chicken is pounded evenly for consistent cooking.
• Don't rush the browning butter; it adds depth to the sauce.

Storage

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

Freezing: Freeze cooked cutlets without sauce for up to 3 months. Thaw overnight in the fridge and reheat in a skillet with fresh sauce.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.
• Pairs wonderfully with a glass of crisp white wine.

FAQ