lemon dusted Chicken Cutlets with Pan-Roasted Garlic

Ingredients

For the Chicken Cutlets:

• 4 boneless, skinless chicken cutlets (about ½ inch thick)

• 1 cup all-purpose flour

• 2 large eggs

• 1 cup panko or Italian breadcrumbs

• ½ cup grated Parmesan cheese

• 1 tsp lemon zest (for lemon dust)

• 1oz Double Barrel BBQ Lemon Dust

• ½ cup olive oil (for frying)

For the Pan-Roasted Garlic Butter:

• 4 tbsp unsalted butter

• 3 garlic cloves, thinly sliced

• 1 tbsp fresh parsley, finely chopped

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest (extra for garnish)

• Lemon wedges, for serving

Instructions

1. Bread the Chicken Cutlets:

1. Pound the chicken cutlets lightly with a meat mallet until even in thickness.

2. Set up a dredging station with 3 bowls:

   • Bowl 1: Flour

   • Bowl 2: Beaten eggs

   • Bowl 3: Panko, Parmesan, and lemon dust.

3. Coat each cutlet in flour, dip in the egg, and press into the breadcrumb mixture, ensuring it's evenly coated.

2. Cook the Chicken Cutlets:

1. Heat olive oil in a large skillet over medium heat.

2. Fry the cutlets for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).

3. Transfer to a paper towel-lined plate to drain excess oil.

3. Prepare the Pan-Roasted Garlic Butter:

1. In a clean skillet, melt the butter over low-medium heat.

2. Add sliced garlic and stir until golden brown (2-3 minutes).

3. Add fresh parsley, lemon juice, and a pinch of lemon zest. Stir and remove from heat.

4. Serve:

1. Place the breaded chicken cutlets on a serving platter.

2. Drizzle with pan-roasted garlic butter.

3. Garnish with additional dash of Lemon Dust, lemon zest and fresh parsley.

4. Serve with lemon slices on the side.

   
   

Enjoy these crispy, flavorful cutlets with the tangy brightness of lemon and rich garlic butter! Perfect alongside roasted vegetables or a fresh arugula salad.