Description

Crispy Parmesan-crusted chicken cutlets topped with a rich and creamy garlic sauce. A comforting yet elegant dish that’s easy to prepare with everyday ingredients.

Ingredients

2 boneless, skinless chicken breasts

½ cup all-purpose flour

1 large egg, beaten

¼ cup grated Parmesan cheese

½ cup Panko breadcrumbs

Salt and pepper to taste

2 tablespoons olive oil

2 tablespoons butter

4 cloves garlic, minced

1 tablespoon all-purpose flour (for roux)

1 cup chicken broth

½ cup heavy cream

¼ cup grated Parmesan cheese (for sauce)

Salt and black pepper to taste

Chopped fresh parsley (for garnish)

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Instructions

Slice the chicken breasts in half horizontally to make 4 thinner cutlets. Season with salt and pepper.
Dredge each piece in flour, dip in beaten egg, and coat with a mix of Parmesan and Panko breadcrumbs.
Heat olive oil in a skillet over medium heat and cook chicken 4–5 minutes per side until golden and cooked through. Remove and keep warm.
In the same pan, melt butter over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Stir in flour and cook for 30 seconds to form a roux.
Slowly whisk in chicken broth and heavy cream. Simmer, stirring constantly, until thickened (3–5 minutes).
Add Parmesan cheese, season with salt and pepper, and stir until smooth.
Pour the garlic sauce over the chicken, garnish with parsley, and serve hot.

Notes

Use chicken thighs for juicier meat.
Substitute cream with Greek yogurt for a lighter option.
Add red pepper flakes for a spicy kick.
Serve over pasta, mashed potatoes, or with a salad.
Store leftovers in the fridge up to 3 days; reheat in oven for best texture.
Freeze chicken and sauce separately to maintain crispiness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 chicken cutlet with sauce
Calories: 420
Sugar: 2g
Sodium: 580mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 30g
Cholesterol: 110mg