Description
Delicious and satisfying chicken cutlets coated in a crunchy, cheesy crust and topped with a rich creamy garlic sauce.
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 the chicken cutlets generously with salt and pepper.
- Dip each cutlet in flour, then beaten eggs, and finally coat with breadcrumbs mixed with Parmesan.
- Heat olive oil in a skillet over medium-high heat and cook cutlets for 3–4 minutes on each side until golden brown.
- Transfer chicken to a plate.
- In the same skillet, melt butter and sauté minced garlic until fragrant, then add chicken broth and cream, stirring in extra Parmesan. Simmer until slightly thickened.
- Return cooked chicken to the skillet and spoon sauce over the top. Garnish with fresh herbs.
- Serve with your favorite sides.
Notes
Use thin cutlets for quicker cooking. Consider double-dipping for extra crunch. Don’t rush the sauce to ensure it thickens properly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 165mg