Parmesan Crusted Chicken with Creamy Garlic Sauce
Enjoy crispy Parmesan-coated chicken cutlets smothered in a rich and creamy garlic sauce in just 20-30 minutes.
Ingredients
Protein
- 1.5 lb 4 thin chicken cutlets About 1 to 1.5 lb total
- Salt & pepper to taste
Breading & Coating
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
Fats & Cooking
- 2 tbsp olive oil
- 2 tbsp butter
Creamy Garlic Sauce
- 3 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan (for sauce)
Garnish & Serving
- Fresh parsley or thyme for garnish
Instructions
Preparation
- Season cutlets with salt and pepper.
- Dredge cutlets in flour, dip in egg, then coat with breadcrumb-Parmesan mixture.
Cooking
- Heat olive oil in a skillet. Cook chicken 3–4 minutes per side until golden and crisp. Transfer to a plate.
- In the same skillet, melt butter. Add garlic and sauté until fragrant. Stir in broth, cream, and Parmesan. Simmer until thickened. Season to taste.
- Return chicken to the skillet, spoon sauce over, and garnish with parsley. Serve over buttered egg noodles or creamy mashed potatoes.
Notes
Pound cutlets to even thickness to ensure uniform cooking. Pat chicken dry before breading for better adherence. Use fresh-grated Parmesan for optimal flavor.