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Golden brown Parmesan crusted chicken cutlet topped with creamy garlic sauce and fresh parsley

Parmesan Crusted Chicken with Creamy Garlic Sauce

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 585
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts, halved horizontally into 4 cutlets
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup all -purpose flour
  • 1 large eg g
  • 1 tablespoon wate r
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic , minced
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • 1/4 cup freshly grated Parmesan cheese (for sauce)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped

Method
 

  1. Season chicken cutlets with salt and black pepper on both sides.
  2. Prepare three shallow bowls for the breading station: one with flour, one with the egg whisked with water, and one containing the Panko, 1/2 cup Parmesan, garlic powder, and onion powder mixture.
  3. Dredge each cutlet in flour, then egg wash, then the Parmesan-Panko mixture, pressing firmly to ensure an even coating.
  4. Heat olive oil and butter in a large skillet over medium-high heat.
  5. Fry the 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 from the pan and set aside.
  6. Reduce heat to medium. In the same skillet, add minced garlic and cook for 1 minute until fragrant.
  7. Pour in the heavy cream and chicken broth, scraping the bottom of the pan to deglaze and incorporate the fond.
  8. Stir in the 1/4 cup Parmesan cheese, oregano, and red pepper flakes. Simmer for 3 to 5 minutes until the sauce has thickened to a nappe consistency.
  9. Return the chicken to the pan to coat or spoon the sauce directly over the cutlets. Garnish with fresh parsley before serving.