Description
A delicious parmesan crusted chicken served with a creamy garlic sauce, perfect for busy weeknights and family dinners.
Ingredients
- 4 thin chicken cutlets
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese (for coating)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese (for sauce)
- Salt and pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- Season each chicken cutlet with salt and pepper on both sides.
- Dredge each cutlet in flour, shaking off the excess.
- Dip it into the beaten eggs, allowing excess to drip off before coating it in the breadcrumb-Parmesan mixture.
- Heat olive oil in a skillet over medium heat.
- Place the coated chicken cutlets in the pan, cooking for 3 to 4 minutes per side until golden brown and crisp.
- Transfer the chicken to a plate and set it aside.
- Melt the butter in the same skillet over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the chicken broth, heavy cream, and remaining grated Parmesan cheese, then simmer until thickened.
- Season to taste with salt and pepper.
- Return the crispy chicken cutlets to the skillet and spoon the sauce over them.
- Garnish with parsley or thyme before serving.
Notes
Use fresh breadcrumbs for a better texture. Adjust garlic to your taste. Store leftovers separately to maintain crispiness.
