Ingredients:

  • 1.5 lbs chicken breasts, sliced into thin cutlets
  • 1 cup panko breadcrumbs
  • 0.75 cup Pecorino Romano cheese, finely grated
  • 1 tbsp fresh lemon zest
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 large eggs, beaten
  • 0.5 cup all-purpose flour
  • 3 tbsp neutral oil (avocado or grapeseed)
  • 1 cup heavy cream
  • 0.5 cup chicken broth, low sodium
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 cloves garlic, minced
  • 2 tbsp cold unsalted butter, cubed
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Slice the 1.5 lbs chicken breasts into thin cutlets and pat them completely dry with paper towels. Surface moisture is the enemy of a crispy crust.
  2. Place 0.5 cup flour in one bowl, 2 beaten eggs in a second, and combine 1 cup panko, 0.75 cup Pecorino, 1 tbsp zest, garlic powder, and paprika in a third.
  3. Coat each piece in flour, dip in egg, then press firmly into the panko cheese mixture. Press hard until the breading sticks like a second skin.
  4. Add 3 tbsp neutral oil to your skillet over medium high heat until it shimmers and a breadcrumb sizzles instantly.
  5. Cook cutlets for 3-4 minutes per side until the crust is deep golden and the center is opaque.
  6. Move the chicken to a wire rack. This prevents the bottom from getting soggy.
  7. Wipe out the excess oil, add a tiny bit of butter, and cook 2 cloves minced garlic for 30 seconds until fragrant but not brown.
  8. Pour in 0.5 cup chicken broth and 1 cup heavy cream, scraping up any browned bits from the pan.
  9. Simmer for 3-5 minutes until the sauce coats the back of a spoon.
  10. Stir in 2 tbsp lemon juice, 1 tsp zest, parsley, and whisk in 2 tbsp cold butter cubes one at a time until the sauce is glossy and thick.