Dale’s Buttery Italian Chicken Cutlets
Serving Size:
4
 
Ingredients
  • 1/2 cup olive oil
  • 1/4 cup dry white wine
  • 1 large lemon, zested and juiced
  • 3 garlic cloves, finely minced
  • 1 Tbsp. plus 1 tsp.  Dale’s Buttery Steakhouse seasoning blend, divided
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. dried Italian seasoning
  • 2.5 lbs. boneless, skinless chicken thighs (or 8 thighs)
  • 1 cup Italian panko breadcrumbs
  • 1 cup plain panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1/2 tsp. Garlic powder
  • 1 large lemon, sliced into 4 thick rounds
  • 6 Tbsp. Unsalted butter
  • 2 garlic cloves, finely minced
  • 2 Tbsp. Lemon juice
  • 3 Tbsp. Chopped fresh parsley
Directions
  1. In a medium bowl, whisk together olive oil, wine, lemon juice and zest, minced garlic, 2 teaspoons Dale’s Buttery Steakhouse seasoning blend, red pepper flakes and Italian seasoning. Add chicken thighs and toss to coat evenly in marinade. Refrigerate for 1 hour. 
  2. On a rimmed baking sheet, combine breadcrumbs, Parmesan cheese, and remaining 2 teaspoons Dale’s Buttery Steakhouse seasoning blend. Remove chicken from marinade, draining slightly, and place each piece in breadcrumb mixture, pressing to adhere mixture to chicken as needed. Place breaded chicken pieces in refrigerator until ready to cook.
  3. Heat a large cast iron skillet or griddle over medium high heat. Add a liberal amount of olive oil to the skillet, and once oil is shimmering hot, place chicken cutlets in a single layer and cook undisturbed for 2-3 minutes, or until breading is golden and crisped. Turn chicken pieces and cook for another 2-3 minutes, adding more olive oil as needed, until chicken is cooked through and breading is golden and crispy. Repeat with remaining chicken pieces, keeping cooked pieces warm. A meat thermometer inserted into the center of each chicken thigh should register 165°F.
  4. After chicken is cooked, add a drizzle of olive oil and the thick lemon slices to the skillet and allow to cook 1-2 minutes on each side, or until slightly browned on each side. Remove from the skillet and set aside for serving. 
  5. In a small microwave safe bowl, combine the butter, minced garlic, lemon juice and parsley. Microwave on high heat for 30 seconds to 1 minute, stirring halfway through, until butter is melted . Serve with chicken cutlets and the grilled lemon rounds. Enjoy!