Ingredients
Scale
- 4 thin chicken cutlets
- Salt & pepper to taste
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 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)
- Fresh parsley or thyme for garnish
Instructions
- Season the chicken cutlets with salt and pepper.
- Dredge the cutlets in flour, dip in beaten eggs, and then coat with a mixture of breadcrumbs and Parmesan.
- Heat olive oil in a skillet and cook the chicken for 3–4 minutes per side, until golden and crisp. Transfer to a plate.
- In the same skillet, melt the butter, then add the minced garlic and sauté until fragrant.
- Stir in the chicken broth, heavy cream, and Parmesan, and simmer until the sauce thickens. Season to taste.
- Return the chicken to the skillet, spoon the sauce over, and garnish with parsley.
- Serve over buttered egg noodles, creamy mashed potatoes, or alongside roasted vegetables.
Notes
For an extra-crispy crust, finish the cutlets under the broiler for 1–2 minutes. Spoon sauce over just before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken, Parmesan, creamy garlic sauce, weeknight dinner, easy recipe