Chicken Cutlet Recipe

Prep breasts

Slice each chicken breast horizontally to create two thinner cutlets (or butterfly and pound to 1/4-inch thickness). Aim for 4 cutlets total from 1 lb. If needed, place between plastic wrap and gently pound with a mallet until even and about 1/4-inch thick.

Season both sides of each cutlet with 1 tsp kosher salt and 1 tsp freshly ground black pepper, dividing evenly.

Set up a breading station: one shallow dish with 1 cup flour; a second bowl with 2 eggs beaten with 2 tbsp whole milk; a third wide plate with the herbed breadcrumb mixture (see Herbed Breadcrumbs section).

Working one at a time, dredge each cutlet in flour, shaking off excess; dip into the egg wash, allowing excess to drip; press firmly into the herbed breadcrumbs to fully coat both sides. Place breaded cutlets on a wire rack and let rest 10 minutes to help the crust adhere.

In a large skillet (preferably stainless steel or cast-iron) add 1 cup neutral oil and 1 tbsp unsalted butter and heat over medium-high until shimmering and the butter begins to foam, about 3–4 minutes. The oil should be about 350°F (175°C) if using a thermometer. Reduce heat to medium.

Fry the cutlets in batches (do not crowd) 2–3 minutes per side until golden brown and an instant-read thermometer reaches 160°F (71°C). Adjust heat as needed so the crust browns without burning. Transfer cooked cutlets to a wire rack set over a baking sheet and tent loosely with foil; keep warm in a 200°F (95°C) oven if desired.

In a medium bowl combine 1 cup fresh breadcrumbs and 1 cup panko. Add 2 tbsp chopped parsley, 1 tbsp chopped chives, 1 tsp chopped thyme leaves, 3 tbsp grated Parmesan, 1 tsp garlic powder, 1 tsp onion powder, 3 tsp kosher salt, 1 tsp black pepper. Drizzle 1 tbsp olive oil over the mixture and toss until evenly moistened and cohesive—the oil helps the crumbs brown and adhere.

Taste a small pinch and adjust seasoning if needed. Spread mixture on a plate for breading.

When the last batch of cutlets is resting, wipe the skillet lightly to remove excess crumbs but keep any fond. Over medium heat, add 6 tbsp unsalted butter to the skillet.

Cook the butter, swirling the pan, until it foams, the milk solids brown and you smell a nutty aroma, about 3–5 minutes. Watch closely to avoid burning.

Remove the pan from heat briefly and carefully add 1 tbsp dry sherry (it may sizzle). Return to low heat and stir to incorporate, scraping browned bits from the pan. Add 1 tsp fresh lemon juice and 1 tbsp chopped parsley. Season with a pinch of salt and freshly ground pepper to taste. Keep warm.

If you prefer a slightly thicker sauce, reduce on low for another 1–2 minutes; do not overcook—brown butter will darken quickly.

Place cutlets on serving plates. Spoon the sherry brown butter evenly over each cutlet, allowing some to pool on the plate.

Garnish with extra chopped parsley and serve with lemon wedges on the side for squeezing over the cutlet.

Serve immediately while crisp. Leftover cutlets can be reheated in a 375°F (190°C) oven on a rack for 8–10 minutes to re-crisp.