Description
Enjoy crispy, golden chicken cutlets with a nutty Parmesan crust and a silky garlic cream sauce, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour (plus 2 tablespoons for the sauce)
- 2 large eggs
- 2 tablespoons water
- 1 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese (for coating)
- 1 teaspoon dried Italian seasoning
- 4 tablespoons olive oil (for searing)
- 4 tablespoons unsalted butter (for sauce)
- 4 cloves garlic, minced
- 1 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (for sauce)
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Pat chicken dry and evenly season both sides with salt and pepper.
- Set up a dredging station: plate 1 — seasoned flour; plate 2 — beaten eggs + 2 Tbsp water; plate 3 — Panko, 1 cup Parmesan, and Italian seasoning mixed.
- Coat each breast: dredge in flour (shake off excess), dip in egg wash, then press firmly into the Panko mixture.
- Heat an oven-safe skillet over medium-high heat. Add olive oil and swirl to coat. Sear chicken 3–4 minutes per side until a deep golden crust forms.
- Transfer skillet to the oven and bake 20–25 minutes, or until an instant-read thermometer reads 165°F (74°C). Remove and let rest 5 minutes.
- While chicken bakes, make the garlic cream sauce: melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant.
- Whisk in 2 tablespoons flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream until smooth and simmer for 5–7 minutes.
- Off the heat, stir in 1/2 cup Parmesan until melted. Taste and adjust with salt and pepper.
- Plate the chicken, spoon the garlic cream sauce over each piece, and sprinkle with chopped parsley.
Notes
To keep the crust crispy, avoid covering the chicken before serving. Serve sauce on the side for maximum crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian