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Crispy Chicken Cutlet

A perfect take on Chicken Cutlet inspired by The Cheesecake Factory, featuring tender chicken covered in a crunchy panko breadcrumb crust and complemented by a rich, creamy lemon sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Cutlet
  • 8 pieces chicken tenderloins (2 ounces each) Make sure they are fresh or thawed.
  • ½ cup all-purpose flour For dredging.
  • 2 large eggs Lightly beaten.
  • 1 cup panko breadcrumbs For that irresistible crunch.
  • Zest from 1 lemon Adds brightness.
  • ¼ cup grated Pecorino Romano cheese Or Parmesan for a milder taste.
  • ¼ cup extra virgin olive oil For frying.
  • 2 tablespoons butter Adds flavor.
For the Sauce
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon all-purpose flour For the sauce.
  • 1 tablespoon minced garlic For an aromatic touch.
  • ¼ cup milk Adds creaminess.
  • ¾ cup heavy cream For a luxuriously rich sauce.
  • ¼ cup chicken broth For depth of flavor.
  • 2 tablespoons lemon juice To brighten the sauce.
  • 1 tablespoon butter To finish the sauce.

Method
 

Preparation
  1. Using a meat mallet, pound the chicken tenderloins to an even thickness.
  2. Season the chicken with salt and pepper.
Bread the Chicken
  1. Set up three bowls: one with flour, one with whisked eggs, and one with panko mixed with lemon zest and grated cheese.
  2. Dredge each chicken piece in flour, shake off excess, dip into the egg, then press into the panko mixture to coat evenly.
Cook the Chicken
  1. In a large skillet, heat ¼ cup of olive oil and 2 tablespoons of butter over medium heat.
  2. Once hot, carefully add the breaded chicken cutlets and fry for 3–5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
  3. Drain on paper towels and set aside.
Make the Sauce
  1. In a medium saucepan, heat 1 tablespoon of olive oil over low-medium heat.
  2. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Stir in 1 tablespoon of flour to create a roux.
  4. Slowly whisk in milk, heavy cream, chicken broth, and lemon juice, stirring continuously.
  5. Bring to a gentle boil and cook for 3-5 minutes until the sauce thickens.
  6. Finish with 1 tablespoon of butter for a silky texture.
Serve
  1. Plate the chicken cutlets, drizzling with the creamy lemon sauce.
  2. Garnish with additional lemon zest or chopped parsley for a fresh finish.

Notes

Store leftover cutlets in an airtight container in the fridge for up to three days. They can be reheated in the oven for best results.