Parmesan Crusted Chicken with Creamy Garlic Sauce
A delicious dish featuring crispy chicken cutlets coated in Parmesan, served with a rich garlic cream sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
- Diet: Gluten Free, Dairy Optional
Ingredients
Scale
- 4 thin chicken cutlets
- 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)
- Salt & pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- Season each chicken cutlet generously with salt and pepper.
- Dredge each cutlet in flour, dip into the beaten eggs, and coat thoroughly with the breadcrumb-Parmesan mixture.
- Heat the olive oil in a skillet over medium heat. Cook the chicken for 3 to 4 minutes on each side until golden and crisp. Once cooked, transfer the chicken to a plate.
- Melt the butter in the same skillet and add the minced garlic. Sauté until fragrant, around 30 seconds.
- Stir in the chicken broth, heavy cream, and the remaining ¼ cup of Parmesan cheese. Let it simmer until the sauce thickens, seasoning with salt and pepper to taste.
- Return the chicken to the skillet, spooning the creamy sauce over it. Garnish with fresh parsley or thyme.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm in a skillet with a splash of chicken broth or cream.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg