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Crispy Smash Chicken Cutlets Recipe with Easy Lemon Herb Butter

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Quick and easy crispy chicken cutlets smashed thin for a crunchy crust, topped with a bright and buttery lemon herb sauce. Perfect for weeknight dinners or casual entertaining.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded thin
  • ½ cup (65 g) all-purpose flour (or gluten-free flour for gluten-free option)
  • ½ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons (about 55 g) unsalted butter
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 tablespoons mixed fresh herbs (chopped parsley, thyme, or rosemary)
  • 1 clove garlic, minced
  • Optional: pinch of red pepper flakes
  • Optional: 1 teaspoon honey

Instructions

  1. Place one chicken breast between two sheets of plastic wrap or inside a zip-top bag. Using a meat mallet or the bottom of a heavy pan, gently pound the chicken until it’s about ¼ inch (6 mm) thick. Repeat with the second breast.
  2. In a shallow bowl, mix the all-purpose flour with ¼ teaspoon salt and ⅛ teaspoon pepper. Lightly coat each chicken cutlet in the seasoned flour, shaking off any excess.
  3. Add 2 tablespoons of olive oil to a large skillet and heat over medium-high heat until shimmering but not smoking, about 2 minutes.
  4. Place the chicken cutlets in the pan, cooking in batches if needed to avoid crowding. Cook for about 3-4 minutes on the first side until golden and crispy, then flip and cook another 2-3 minutes until cooked through (internal temperature 165°F / 74°C). Remove the cutlets and keep warm on a plate tented with foil.
  5. Lower the heat to medium and add the butter to the same pan. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Add the fresh lemon juice and chopped herbs, stirring to combine. Let the sauce bubble gently for about a minute, then remove from heat.
  7. Drizzle the warm lemon herb butter generously over the crispy chicken cutlets. Sprinkle extra fresh herbs on top if desired and serve immediately.

Notes

If chicken browns too quickly, lower heat slightly to prevent burning. Do not overcrowd the pan to maintain crispiness. Keep cooked cutlets warm in a 200°F (95°C) oven while finishing batches. For dairy-free, substitute butter with plant-based spread or olive oil. Reheat cutlets in skillet or toaster oven to keep crust crispy; avoid microwave.

Nutrition

Keywords: crispy chicken cutlets, lemon herb butter, quick chicken recipe, easy dinner, smashed chicken, pan-fried chicken

Find it online: https://elvafood.com/crispy-smash-chicken-cutlets-recipe-with-easy-lemon-herb-butter/