Equipment
* optional
Ingredients
Main Components
- 680 g chicken breast cutlets, boneless, skinless
- 120 g all-purpose flour, for dredging
- 240 ml vegetable oil
- 20 g unsalted butter
- 15 ml lemon juice
- 6 g parsley, minced
- 2 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat a 12-inch skillet over medium-high heat for 2 minutes.
Season the chicken cutlets evenly on both sides with salt and black pepper.
Place the flour on a plate and dredge each chicken cutlet until fully coated, shaking off any excess.
Add the oil to the skillet and increase the heat to high until the oil is shimmering.
Place the chicken cutlets in the skillet and cook for 3 to 5 minutes until the bottom is golden brown.
Flip the chicken and cook for another 2 to 4 minutes until the internal temperature reaches 74°C (165°F).
If using butter, melt it in a small pan over medium heat until it reaches a nutty brown color.
Remove the chicken from the skillet and drain briefly on paper towels.
Transfer chicken to a platter, drizzle with lemon juice, sprinkle with parsley, and pour over the brown butter.
Chef's Notes
- Ensure your chicken cutlets are of even thickness for consistent cooking. You can achieve this by pounding them gently between two sheets of parchment paper.
- Don't overcrowd the pan. Cook the chicken in batches if necessary to ensure a proper sear and prevent steaming, which will result in a soggy crust.
- Watch the butter carefully when browning it. It can go from perfectly nutty to burnt very quickly. The aroma is your best indicator.
- For an even more authentic flavor, use clarified butter for frying the chicken, as it has a higher smoke point and won't burn as easily.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture of the crust may soften upon thawing.
Reheating: Reheat in a skillet over medium heat to restore crispness.
