Ingredients
For the Chicken
- 4 pieces thin chicken cutlets Can use chicken breasts sliced thinly.
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs Panko breadcrumbs can be used for extra crunch.
- ½ cup grated Parmesan cheese Plus ¼ cup for the sauce.
- 2 tbsp olive oil For frying.
- 2 tbsp butter
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan For the sauce.
- Salt & pepper to taste
- Fresh parsley or thyme for garnish
Method
Preparation
- Season the chicken cutlets with salt and pepper.
Coating
- Dredge each cutlet in flour, dip it in the beaten egg, then coat with a mixture of breadcrumbs and grated Parmesan.
Cooking
- Heat the olive oil in a skillet over medium heat. Cook the chicken for 3–4 minutes on each side until golden and crisp. Transfer the cooked chicken to a plate.
Making the Sauce
- In the same skillet, melt the butter. Add the minced garlic and sauté until fragrant.
- Pour in the chicken broth, cream, and the ¼ cup of Parmesan. Simmer until the sauce thickens. Season with salt and pepper to taste.
Combining
- Return the chicken to the skillet and spoon the creamy sauce over it. Garnish with fresh parsley or thyme.
Serving
- Serve with mashed potatoes, pasta, or roasted vegetables.
Nutrition
Serving: 1gCalories: 570kcalCarbohydrates: 25gProtein: 33gFat: 38gSaturated Fat: 20gSodium: 650mgFiber: 1gSugar: 2g
Notes
Let the chicken cool completely before storing leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over low heat to maintain crispiness. Don’t overcrowd the skillet while frying. For a lighter version, bake instead of frying.
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