Description
Golden, crunchy chicken cutlets coated in Parmesan and breadcrumbs, served with a rich, velvety garlic sauce that’s deeply savory and comforting. This recipe is perfect for weeknights or special dinners.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (sliced in half horizontally)
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (Panko preferred)
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 tablespoon flour (for sauce)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Oil for frying (vegetable or canola)
Instructions
- Slice each chicken breast in half horizontally and pound if needed to even thickness. Season with salt and pepper.
- Set up three bowls: flour in the first, beaten eggs in the second, and a mix of breadcrumbs and Parmesan in the third.
- Dredge each chicken cutlet in flour, dip in eggs, then coat in the breadcrumb-Parmesan mix.
- Heat oil in a skillet over medium heat and fry the chicken cutlets 4–5 minutes per side until golden and cooked through. Set aside on a paper towel.
- In a separate pan, melt butter and sauté minced garlic for 1 minute. Stir in 1 tablespoon flour and cook for another minute.
- Slowly whisk in chicken broth and simmer until the sauce thickens. Season with salt and pepper.
- Plate the chicken and spoon the garlic sauce over the top. Garnish with chopped parsley.