Creating your own Crispy Chicken Cutlets with Lemon Rosemary Butter Sauce is easy when you follow these concise steps:

1. Prepare Chicken Breasts: If the chicken breasts are thick, slice them in half horizontally to create thinner cutlets. This helps them cook evenly.

2. Set Up Breading Station: In three separate shallow dishes, place the flour in one, beaten eggs in the second, and breadcrumbs mixed with salt, pepper, garlic powder, and paprika in the last.

3. Dredge Chicken: Dip each chicken cutlet first in the flour, shaking off the excess, then in the beaten eggs, and finally into the breadcrumb mixture, ensuring they are well coated.

4. Heat Skillet: In a large skillet, melt ¼ cup of butter over medium heat. Once hot, add the coated chicken cutlets to the skillet without overcrowding.

5. Cook Chicken: Sauté the chicken cutlets for about 5-6 minutes on each side or until golden brown and cooked through. You may need to do this in batches if your skillet isn’t large enough.

6. Make the Sauce: While the chicken is cooking, in a separate small saucepan, melt the remaining ¼ cup of butter over low heat. Add the lemon zest, lemon juice, and chopped rosemary. Stir until combined and warmed through.

7. Serve: Place the cooked chicken cutlets on a serving platter. Drizzle the lemon rosemary butter sauce over the top, ensuring each piece is coated with the aromatic sauce.

8. Garnish: Optionally, garnish with additional rosemary sprigs or lemon wedges for a beautiful presentation.

Each step in this recipe ensures that your chicken cutlets turn out perfectly crispy and flavorful!