Parmesan Crusted Chicken with Creamy Garlic Sauce
A delightful dish combining crispy chicken with a rich, creamy garlic sauce, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
- Diet: Non-Vegetarian
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 the chicken cutlets generously with salt and pepper.
- Dredge each cutlet in flour, then dip into the beaten eggs, and coat with a mixture of breadcrumbs and grated Parmesan.
- Heat olive oil in a large skillet over medium heat. Add the coated chicken cutlets and cook for 3–4 minutes on each side until golden brown. Transfer to a plate.
- In the same skillet, melt the butter over medium heat, add minced garlic, and sauté until fragrant.
- Pour in the chicken broth and heavy cream, stirring well. Add the additional Parmesan and let it simmer until thickened. Season to taste.
- Return the crispy chicken to the skillet, spoon the sauce over the top, and garnish with fresh parsley or thyme.
Notes
Let the coated cutlets rest for about 10 minutes before frying for better adhesion. For a twist, consider adding lemon juice, spinach, or sun-dried tomatoes to the sauce.