Lemon Herb Chicken Cutlets with Arugula
Lemon Herb Chicken Cutlets
Thin chicken cutlets are pan-seared until golden, then served with a bright arugula salad dressed with lemon, herbs, and Parmesan.
Lemon herb chicken cutlets are built for a weeknight but still feel composed enough for a relaxed dinner with friends. The chicken is pounded thin so it cooks quickly, browns evenly, and stays juicy under a crisp, lightly seasoned coating.
The flavor is simple and fresh: lemon zest in the breading, parsley and thyme in the seasoning, and a quick pan sauce made from lemon juice and a small splash of stock. That sauce keeps the cutlets lively without making the coating soggy.
The arugula salad is dressed at the last moment with olive oil, lemon juice, shaved Parmesan, and a few herbs. Its peppery bite cuts through the richness of the chicken and turns the plate into a full meal rather than a separate protein and side.
Serve the cutlets right after cooking while the edges are still crisp. If you need to work in batches, keep the first pieces warm on a rack in a low oven so the coating does not steam on the plate.
Nutrition (per serving)
Directions
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1
Slice the chicken breasts horizontally into thin cutlets, then pound them between sheets of parchment to an even 1/4-inch thickness.
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2
Season the chicken on both sides with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
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3
Set up three shallow bowls: flour in the first, eggs whisked with Dijon mustard in the second, and panko mixed with grated Parmesan, lemon zest, 2 tablespoons parsley, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the third.
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4
Dredge each cutlet in flour, shake off the excess, dip in the egg mixture, then press into the panko mixture until evenly coated.
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5
Heat 3 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams. Cook the cutlets in batches for 3 to 4 minutes per side, adding more oil as needed, until deeply golden and cooked through.
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6
Transfer the cutlets to a rack and lower the heat to medium. Add the chicken stock and 2 tablespoons lemon juice to the skillet, scraping up browned bits, then simmer for 1 to 2 minutes. Whisk in the remaining 1 tablespoon butter.
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7
Toss the arugula with shaved Parmesan, remaining 2 tablespoons olive oil, remaining 1 tablespoon lemon juice, remaining 1 tablespoon parsley, and a small pinch of salt.
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8
Spoon a little lemon pan sauce over the chicken cutlets and serve immediately with the arugula salad and lemon wedges.
Ingredients
- Boneless Skinless Chicken Breasts:1 1/2 lb
- Kosher Salt:1 1/4 tsp
- Black Pepper:1/2 tsp
- All-Purpose Flour:1/2 cup
- Large Eggs:2
- Dijon Mustard:1 tbsp
- Panko Breadcrumbs:1 cup
- Finely Grated Parmesan Cheese:1/3 cup
- Lemon Zest:2 tsp
- Chopped Fresh Parsley:3 tbsp
- Fresh Thyme Leaves:1 tsp
- Olive Oil:5 tbsp
- Unsalted Butter:2 tbsp
- Low-Sodium Chicken Stock:1/3 cup
- Fresh Lemon Juice:3 tbsp
- Baby Arugula:5 oz
- Shaved Parmesan Cheese:1/3 cup
- Lemon Wedges:4
Tips & Notes
- Use a rack instead of paper towels for resting the cutlets so the coating stays crisp.
- If the skillet darkens too much between batches, wipe out loose crumbs before adding fresh oil.
- Dress the arugula only when you are ready to serve; it wilts quickly once salted.
