Crispy Parmesan-Crusted Chicken Costoletta with Lemon Butter Sauce

A golden, crispy chicken cutlet coated in Parmesan breadcrumbs and pan-fried until crunchy, then finished with a bright, silky lemon butter sauce—restaurant-style comfort at home.

🛒 Ingredients

🍗 Chicken Costoletta

2 large chicken breasts (butterflied or pounded thin)
Salt & black pepper, to taste
1 tsp garlic powder
1 tsp paprika

🧂 Breading station

½ cup flour
2 eggs, beaten
1 cup breadcrumbs (panko for extra crispiness)
½ cup grated Parmesan cheese
1 tsp Italian seasoning
Oil for frying (olive or vegetable)

🍋 Lemon butter sauce

3 tbsp butter
3 garlic cloves, minced
½ cup chicken broth
2 tbsp lemon juice 🍋
1 tsp lemon zest
1 tsp honey (optional, balances acidity)
Salt & pepper, to taste
1 tbsp chopped parsley

👨‍🍳 Instructions

1. Prep chicken

Pound chicken to even thickness
Season with salt, pepper, garlic powder, and paprika

2. Bread chicken

Dredge in flour
Dip in beaten eggs
Coat in mixture of breadcrumbs + Parmesan + Italian seasoning
Press firmly so coating sticks

3. Fry until crispy

Heat oil in pan over medium heat
Cook chicken 3–5 minutes per side until golden brown and cooked through
Place on paper towel to drain

4. Make lemon butter sauce

In a pan, melt butter
Add garlic and sauté 30–60 seconds
Add chicken broth, lemon juice, and zest
Simmer 2–3 minutes
Stir in honey, salt, pepper, and parsley

5. Serve

Plate crispy chicken cutlets
Spoon warm lemon butter sauce over top or serve on the side

🍽️ Serving Ideas

Serve with mashed potatoes 🥔
Pair with pasta or rice 🍝🍚
Add steamed vegetables or salad 🥗
Garnish with extra Parmesan and lemon slices 🍋

🔥 Tips

Use panko breadcrumbs for extra crunch
Don’t overcrowd pan while frying
Let chicken rest before slicing to keep it juicy
Fresh lemon juice makes the sauce brighter

🧀 Why it’s so good

Crispy, cheesy crust meets juicy chicken, while the lemon butter sauce cuts through with bright, silky richness—perfect balance of crunchy, savory, and fresh.