Parmesan Crusted Chicken with Creamy Garlic Sauce
Crispy Parmesan chicken cutlets in silky garlic cream sauce. 30min dinner!
Equipment
- 4 Shallow bowls For breading station
- 1 Meat mallet Pound chicken thin
- 1 Large skillet 12-inch heavy bottom
- 1 Tongs Flip chicken safely
- 1 Whisk Garlic cream sauce
- 1 Meat Thermometer 165°F chicken
Ingredients
- 2 lbs | | chicken breasts butterflied thin
- 1 cup | | panko breadcrumbs
- 1 cup | grated | parmesan cheese
- 2 | | eggs
- 1 cup | | all-purpose flour
- 4 tbsp | | olive oil or butter
- 4 cloves | | garlic minced
- 1 cup | | heavy cream
- ½ cup | | chicken broth
- ½ cup | grated | parmesan sauce
- Salt pepper | | to taste
Instructions
- Butterfly chicken breasts thin (1/4" thick). Pound gently even thickness.
- Setup breading station: flour bowl 1, beaten eggs bowl 2, panko+parmesan bowl 3.
- Dredge chicken: flour → egg → panko press firmly. Rest 5min crust set.
- Heat 2 tbsp oil skillet medium-high. Cook 2 cutlets 3-4min/side golden. 165°F internal. Repeat.
- Sauce: Reduce heat medium. Add garlic 30sec. Cream + broth whisk. Simmer 3min thick.
- Add parmesan sauce whisk smooth. Return chicken warm 1min. Serve immediately.
Notes
Crispy Parmesan crust + silky garlic cream = restaurant quality! Perfect family dinner.