RECIPE: Crispy Chicken Cutlets with Herb Lemon Sauce

Wines that are light and lilting are great food compliments because they can figuratively “dance” with almost any partner. That being said, for the upcoming Burgundy Beauties: Pinot & Chardonnay tasting set, let’s go with a Crispy Chicken Cutlet with White Wine Lemon Sauce to pair with Chardonnay. As the flavors of both wine and recipe run in parallel, we think it’s a natural pairing!


  • 4 chicken breasts, halved lengthwise
  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 3 cups panko bread crumbs
  • Kosher salt
  • Freshly ground black pepper
  • 1 lemon, for zest and juice
  • 2 tbsp butter
  • 2 tbsp olive oil, plus more for frying
  • 1 shallot, minced
  • 1 tsp parsley


  • Place cutlets inside a gallon-sized bag. Use the smooth side of a meat mallet or a rolling pin to gently pound the cutlets to ¼” thickness.
  • Place the beaten eggs, flour, and breadcrumbs in separate bowls. Add salt and pepper to the flour bowl and lemon zest to the breadcrumbs. Respectively toss together within each bowl to distribute seasoning evenly.
  • Dip each piece of chicken into the flour, then into the egg, and lastly into the breadcrumbs, coating well each time. Lay on a baking sheet.
  • In a medium frying pan over medium heat, add about 1 1/2″ of oil. When hot, add 2 pieces of chicken at a time and fry for about 5-6 minutes, flipping in between. Line a clean baking sheet with paper towels. When golden, remove and drain onto the lined baking sheet. Repeat in batches for all pieces of chicken.
  • In a small saucepan over medium heat, add 2 tablespoons of butter and 1 tablespoon of olive oil in the pan. Add the shallots and parsley and cook for about 3 minutes until shallots soften. Whisk in lemon juice and simmer for a few minutes until the sauce reduces slightly. Season to taste with salt and pepper. Serve drizzled on top of crispy chicken.

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