Description
A delightful combination of crispy chicken cutlets enveloped in a rich, creamy garlic sauce, perfect for family dinners or special occasions.
Ingredients
Scale
- 4 thin chicken cutlets
- ½ cup all-purpose flour (or almond flour for gluten-free)
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko)
- 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 cutlets with salt and pepper on both sides.
- Set up a dredge station with flour, beaten eggs, and a mixture of breadcrumbs with grated Parmesan.
- Dredge each cutlet in flour, dip in egg, and then coat with the breadcrumb-Parmesan mixture.
- Heat olive oil in a skillet over medium heat and pan-fry the coated cutlets for 3-4 minutes on each side until golden and crisp.
- Transfer the cutlets to a plate and keep warm.
- In the same skillet, melt the butter and sauté minced garlic until fragrant.
- Add chicken broth and heavy cream, stirring continuously and bringing to a gentle simmer.
- Incorporate the additional grated Parmesan until the sauce thickens; season with salt and pepper.
- Return the chicken to the skillet, spooning sauce over each piece and garnishing with chopped parsley or thyme.
- Serve with your choice of sides like mashed potatoes or pasta.
Notes
Make-ahead tips: Bread the chicken in advance and let rest before frying. For a lighter option, use an air fryer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 180mg