Description
A comforting dish of crispy pan-fried chicken cutlets topped with a rich and savory creamy garlic sauce.
Ingredients
- 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
- Prepare the chicken: Season the chicken cutlets with salt and pepper, ensuring they’re evenly coated.
- Coat the cutlets: Start by dipping the cutlets in flour, ensuring each one is covered. Next, dip them into the beaten eggs, allowing any excess to drip off. Finally, coat them thoroughly in a mixture of breadcrumbs and grated Parmesan.
- Pan-fry the chicken: Heat the olive oil in a large skillet over medium heat. Cook the coated chicken cutlets for 3-4 minutes on each side, or until they’re golden brown and crispy. Once cooked, transfer them to a plate.
- Make the sauce: In the same skillet, melt the butter over low heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Carefully pour in the chicken broth and then add the heavy cream and extra Parmesan cheese. Let the mixture simmer, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
- Combine and garnish: Return the chicken cutlets to the skillet, spoon the creamy garlic sauce over them, and garnish with fresh parsley or thyme.
Notes
For a lighter version, substitute heavy cream with half-and-half. Gluten-free breadcrumbs can also be used for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian