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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 351 kcal
- Protein
- 41 g
- Carbohydrates
- 23 g
- Fat
- 9 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 273 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 135 mg
- Potassium
- 617 mg
- Calcium
- 18 mg
- Iron
- 2.1 mg
- Magnesium
- 56 mg
- Phosphorus
- 397 mg
- Zinc
- 1.4 mg
- Vitamin A
- 56 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 1.1 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 1.4 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.39 mg
- Riboflavin
- 0.46 mg
- Niacin
- 18.1 mg
- Folate
- 73 mcg
- Water
- 135 g
Sources: USDA FoodData Central
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.
Troubleshooting
Flour coating is burnt or bitter
Cause: The oil temperature was too high or the heat was not adjusted during cooking.
Fix: Cannot be fixed if burnt; scrape off excess burnt bits before serving.
Prevention: Monitor the color of the crust; if it browns faster than 3 minutes, lower the heat immediately.
Chicken is dry and tough
Cause: The chicken was overcooked past the safe internal temperature.
Fix: Cannot be fixed; serve with extra brown butter or lemon juice to add moisture.
Prevention: Use an instant-read thermometer to pull the chicken exactly at 74°C (165°F).
Cultural Context
Chicken Meunière is a classic French dish, with 'meunière' meaning 'miller's wife' in French. This refers to the simple preparation of dredging the chicken in flour, much like a miller would handle flour. It's a staple in French bistros and home cooking, showcasing elegant simplicity.
