Parmesan Crusted Chicken with Creamy Garlic Sauce
A crispy, golden piece of chicken dressed in a velvety garlic sauce, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Frying
- Cuisine: Italian
- Diet: None specified
Ingredients
Scale
- 4 thin chicken cutlets
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup grated Parmesan (for sauce)
- Salt & pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- Season the chicken cutlets generously with salt and pepper on both sides.
- Dredge each cutlet in flour, ensuring it is well-coated, then dip it into the beaten eggs, followed by a coating in the breadcrumb and Parmesan mixture.
- In a skillet over medium heat, warm the olive oil. Cook the chicken cutlets for 3-4 minutes on each side until golden brown.
- In the same skillet, melt the butter and sauté the minced garlic until fragrant (about 30 seconds).
- Pour in the chicken broth and heavy cream, stirring to combine, then add the extra Parmesan and simmer until the sauce thickens slightly.
- Return the crispy chicken to the skillet, spooning the creamy sauce over the top. Garnish with fresh parsley or thyme before serving.
Notes
For lighter options, consider using whole wheat breadcrumbs or a non-dairy alternative for the heavy cream.