Enjoy crispy Parmesan crusted chicken cutlets smothered in a rich garlic cream sauce. This easy recipe is perfect for a weeknight dinner or a special date night.
Author:Leo
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:4 servings 1x
Category:Dinner
Method:Pan-Searing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs, beaten
1/4 cup olive oil
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1/4 cup chicken broth
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Instructions
Pound chicken breasts to 1/2-inch thickness. Season with salt and pepper.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with Parmesan cheese.
Dredge each chicken cutlet first in flour, then in eggs, and finally coat generously with Parmesan cheese.
Heat olive oil and butter in a large skillet over medium-high heat.
Carefully place chicken cutlets in the hot skillet and cook for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
Reduce heat to medium. Add minced garlic to the skillet and cook until fragrant, about 1 minute.
Pour in chicken broth and heavy cream. Stir to combine and scrape up any browned bits from the bottom of the skillet.
Simmer the sauce for 3-5 minutes, or until it thickens slightly. Season with salt and pepper.
Return chicken cutlets to the skillet and spoon the garlic cream sauce over them.
Garnish with fresh parsley before serving.
Notes
For extra crispy chicken, ensure your skillet is hot before adding the cutlets.
Serve with your favorite pasta, roasted vegetables, or a side salad.
This dish pairs well with a crisp white wine.
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