20 minutes
A classic French dish featuring tender chicken cutlets coated in flour or cornmeal, pan-fried to golden perfection, and finished with a splash of lemon juice and parsley.
Boneless Skinless Chicken Cutlets
0 lb
to taste
to taste
Flour, for dredging
cups
Oil, for frying
cups
Butter, optional, for finishing
tablespoons
tablespoons
Minced Parsley
tablespoons
1. Prepare the Chicken Cutlets
Heat a 12-inch nonstick skillet over medium-high heat. Season chicken cutlets with salt and pepper, then dredge in flour or cornmeal on a plate.
2. Fry the Chicken
Increase heat to high and add oil to the skillet. Once hot, add the coated chicken cutlets and fry for 3 to 5 minutes on one side until browned, then flip and cook for an additional 2 to 4 minutes until golden and crisp.
3. Prepare the Browned Butter (Optional)
In a separate pan, melt butter over medium heat until it reaches a nutty brown color and emits a warm, toasty aroma.
4. Finish the Dish
Remove chicken from skillet and let it rest on a paper towel. Arrange chicken on a warm platter, drizzle with lemon juice, sprinkle half the parsley, then pour the browned butter over the chicken and garnish with the remaining parsley.
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