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Crispy golden parmesan chicken cutlets drizzled with a rich white garlic cream sauce and fresh parsley garnish

Golden Parmesan Chicken with Velvety Garlic Cream Sauce

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts, halved horizontally to create 4 cutlets
  • 0.5 cup all -purpose flour
  • 2 large eggs , beaten
  • 1 cup Panko breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic , minced
  • 1 cup heavy cream
  • 0.25 cup grated Parmesan cheese
  • 0.25 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper
  • 1 tablespoon fresh Italian parsley, chopped

Method
 

  1. Place chicken cutlets between parchment paper and pound to a uniform 0.5-inch thickness.
  2. Prepare a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of Panko, 0.5 cup Parmesan, and oregano in the third.
  3. Dredge each cutlet in flour, dip in egg wash, and press firmly into the Parmesan-breadcrumb mixture to ensure full coverage.
  4. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F (74°C). Remove chicken and tent with foil.
  5. Reduce heat to medium. In the same skillet, melt the butter and sauté minced garlic for 60 seconds until fragrant.
  6. Whisk in the heavy cream, scraping the bottom of the pan to deglaze. Bring to a gentle simmer for 3 minutes until slightly reduced.
  7. Whisk in 0.25 cup Parmesan cheese until the sauce is smooth and emulsified. Season with salt and pepper.
  8. Plate the chicken, drizzle with the garlic cream sauce, and garnish with fresh parsley.