Description
A quick yet satisfying family dinner featuring tender chicken cutlets with a crispy Parmesan breadcrumb coating, drizzled in a luscious 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
- Season the chicken cutlets with salt and pepper.
- Set up a breading station: dredge each cutlet in flour, dip into beaten eggs, then coat with breadcrumbs mixed with Parmesan.
- Heat olive oil in a skillet over medium heat. Cook each cutlet for 3–4 minutes on each side until golden brown and crispy. Remove and set aside.
- In the same skillet, melt butter. Sauté garlic until fragrant, about 1 minute. Add chicken broth, heavy cream, and grated Parmesan. Simmer until thickened, seasoning with salt and pepper.
- Return chicken cutlets to skillet, spooning creamy sauce over them. Garnish with parsley or thyme.
Notes
For extra crispiness, consider double-breading the cutlets. You can also add sautéed mushrooms or spinach to the sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian