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Parmesan Crusted Chicken

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Golden, crunchy chicken cutlets finished in a silky garlic Parmesan sauce, perfect for busy weeknights.

Ingredients

Scale
  • 4 thin chicken cutlets (about 1 to 1 1/4 pounds total)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup plain breadcrumbs (panko gives extra crunch)
  • 1/2 cup grated Parmesan cheese, divided (1/4 cup kept aside for sauce)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley or thyme for garnish

Instructions

  1. Pat cutlets dry and season both sides with salt and pepper.
  2. Set up a dredging station: flour in one shallow dish, beaten eggs in a second, and the breadcrumbs mixed with 1/2 cup grated Parmesan in a third.
  3. Coat each cutlet: press into flour, shake off excess, dip into egg, then press into the breadcrumb-Parmesan mixture so it adheres.
  4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 3 to 4 minutes per side until golden brown and crisp. Transfer to a plate and tent with foil.
  5. Reduce heat to medium. Add 2 tablespoons butter to the skillet. When it melts, add minced garlic and sauté 30 to 45 seconds until fragrant but not browned.
  6. Pour in 1/2 cup chicken broth and let it reduce for a minute to concentrate flavor.
  7. Stir in 1 cup heavy cream and 1/4 cup grated Parmesan. Simmer gently 3 to 5 minutes until the sauce thickens.
  8. Return the chicken to the skillet and spoon sauce over each cutlet. Warm through for 1 to 2 minutes so flavors meld.
  9. Garnish with chopped parsley or thyme and serve immediately.

Notes

Use gluten-free flour and breadcrumbs for a gluten-free version. For a lighter sauce, swap heavy cream for half-and-half. Store leftovers in an airtight container for up to four days.

Nutrition

Find it online: https://www.simplefamilydishes.com/parmesan-crusted-chicken-2/