Description
Chicken cutlets coated in a crispy Parmesan‑panko crust, pan‑fried to golden perfection and topped with a rich, creamy garlic sauce for an elegant yet comforting dinner.
Ingredients
- 4 boneless, skinless chicken breasts (pounded thin)
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/2 cup all‑purpose flour
- 2 eggs, beaten
- Salt and black pepper, to taste
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- For the garlic cream sauce:
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/4 cup chicken broth (or water)
- 1/3 cup grated Parmesan
- Salt and pepper, to taste
- Optional garnishes: fresh parsley, red pepper flakes
Instructions
- Season chicken with salt, pepper, and garlic powder.
- Set up a breading station: flour; beaten eggs; Parmesan + panko mixture.
- Dredge each chicken cutlet in flour, dip in egg, then press into the Parmesan‑panko mixture.
- In a large skillet over medium‑high heat, heat olive oil and 1 tbsp butter. Fry chicken 4–5 minutes per side until golden and cooked through. Remove and keep warm.
- In the same skillet, melt remaining 1 tbsp butter. Add garlic and sauté 1 minute until fragrant.
- Pour in cream and broth, bring to a simmer, then stir in Parmesan until melted and sauce has thickened.
- Season sauce with salt and pepper to taste.
- Return chicken to the pan or spoon sauce over plated cutlets.
- Garnish with parsley or red pepper flakes and serve hot.
Notes
- Press the crumb mixture firmly onto the chicken and allow it to rest a few minutes before frying to prevent it from falling off.
- For a lighter option, bake at 400 °F on a greased rack for 20–25 minutes, flipping halfway.
- Stir in spinach or sautéed mushrooms into the sauce for added veggies.
- Brighten the sauce with a splash of lemon juice or a bit of zest.
- Serve over pasta, mashed potatoes, or rice to soak up the creamy garlic sauce.
- Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth or cream.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 165mg
