Description
Succulent chicken cutlets with a crispy Parmesan crust, served in a rich creamy garlic sauce.
Ingredients
Scale
- 4 thin chicken cutlets
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan (for sauce)
- Salt & pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- Season chicken cutlets with salt and pepper.
- Set up a dredging station with flour, beaten eggs, and breadcrumbs mixed with grated Parmesan.
- Dredge each cutlet, shaking off excess flour, dipping into egg, then coating with breadcrumbs.
- Heat olive oil in a skillet and pan-fry the cutlets for 3–4 minutes on each side until golden brown.
- Transfer the cooked chicken to a plate and keep warm.
- In the same skillet, melt butter, add minced garlic, and sauté until fragrant.
- Add chicken broth and heavy cream, then stir in additional Parmesan and let it simmer until thickened.
- Return chicken to skillet, allowing it to soak up the sauce. Garnish with parsley or thyme before serving.
- Plate with sides like mashed potatoes or roasted vegetables.
Notes
For a healthier version, consider air frying or baking the cutlets. Customize the sauce with sautéed mushrooms or different herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 215mg