Parmesan Crusted Chicken with Creamy Garlic Sauce
A delightful combination of crispy, cheesy chicken paired with a velvety garlic sauce that elevates any dinner to a special occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan frying
- Cuisine: Italian
- Diet: Poultry
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 the sauce)
- Salt & pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- Prepare the chicken: Season the chicken cutlets generously with salt and pepper.
- Coat the cutlets: Dredge each seasoned cutlet in flour, dip into the beaten eggs, and finally coat with breadcrumbs and grated Parmesan.
- Pan-Fry the chicken: Heat olive oil in a skillet and cook cutlets for 3-4 minutes on each side until golden brown and crispy.
- Make the sauce: In the same skillet, melt butter, sauté minced garlic, then stir in chicken broth, cream, and grated Parmesan. Let simmer until thickened.
- Combine delightfully: Return the chicken to the skillet, spoon sauce over the top, and garnish with fresh herbs.
- Serve it up: Enjoy the chicken hot with a side of creamy mashed potatoes or twirling pasta.
Notes
For a little heat, add a pinch of red pepper flakes to the garlic sauce. If using leftovers, store chicken and sauce separately in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 720mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 200mg