Description
Crispy chicken cutlets with a rich garlic cream sauce, ready in under 30 minutes for a comforting yet elegant dinner.
Ingredients
Scale
- 4 thin chicken cutlets (about 1.5–2 pounds total)
- ½ cup all-purpose flour (for dredging)
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko for extra crunch)
- ½ cup grated Parmesan cheese (mixed into breadcrumbs)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- ½ cup chicken broth (low-sodium preferred)
- 1 cup heavy cream
- ¼ cup grated Parmesan (for sauce)
- Salt & pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- Pat each cutlet dry and season with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with the breadcrumb-Parmesan mixture.
- Dredge each cutlet in flour, dip into the egg, then press into the breadcrumb-Parmesan mix until well coated.
- Heat olive oil in a large skillet over medium-high heat. Add cutlets and cook for 3–4 minutes per side until golden and crisp. Transfer to a plate and tent with foil.
- Lower the heat and add butter to the skillet. Sauté garlic for 30–45 seconds. Pour in chicken broth, scraping up fond from the pan.
- Stir in heavy cream and ¼ cup Parmesan. Simmer until the sauce thickens slightly, about 2–4 minutes.
- Return chicken to the skillet, spoon sauce over each piece and warm through for 1–2 minutes. Garnish and serve.
Notes
For a gluten-free option, use GF flour and breadcrumbs. Light cream or half-and-half can be used to thin the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg
Keywords: chicken, garlic, cream sauce, Parmesan, quick dinner