Looking for a quick yet totally satisfying dinner recipe? This is it! I came across this meal on Carissa Stanton’s website and immediately knew I had to make it for my family. My kids now request it at least once a week. It’s a totally crowd pleaser and I love that it doesn’t require much effort or a ton of ingredients.
I make a lemon butter sauce to go with the chicken cutlets and then I pair everything with rice and green beans (you could use any veggie.)
Find Carissa’s recipe below!
Chicken Cutlet Recipe
This recipe was created by Carissa Stanton and is from Broccyourbody.com
Ingredients
- 2 large chicken breasts
- Kosher salt & pepper
- 2 eggs beaten
- 1 cup Italian breadcrumbs
- 1 cup panko breadcrumbs
- 2 tbsp grated parmesan cheese
- 1 cup flour
- 2-3 tbsp olive oil
- Lemon wedges to serve
- Arugula salad to top
Instructions
- Cut the chicken in half to make 4 thinner breasts. Place on a cutting board and cover with plastic wrap. Using a meat mallet, bottle of wine, cup or whatever you have with a flat wide surface, pound the chicken until it’s thin and even. Season with salt and pepper.
- Line up your assembly line with the flour mixed with a pinch of salt and pepper, beaten eggs, and breadcrumbs mixed with parmesan cheese.
- Heat olive oil in cast iron skillet over medium heat (or slightly lower than medium if your stove is strong).
- Place one cutlet at a time in the flour, egg wash, then breadcrumbs to coat evenly.
- Place in the hot pan for 3 minutes each side. Repeat with the rest of the cutlets.
- Serve with a squeeze of lemon and an arugula salad on top. (I just did arugula, olive oil, balsamic and shaved parmesan.)
Lemon Butter Sauce Recipe
Ingredients
- 1 stick butter
- Juice of 1 whole lemon
- 1 quarter cup whipping cream
Instructions
Heat all ingredients in a sauce pan and whisk to combine
More recipe ideas:
- Greek Chicken and Rice Bowls
- The Easiest Afternoon Snack
- My Favorite Egg-Free Breakfast Bowls
- Homemade No Noodle Chicken Soup
- My Go-To Poached Chicken Breast
