Description
A comforting dish featuring crispy chicken cutlets topped with a rich garlic-parmesan cream sauce, perfect for family dinners or entertaining guests.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (about 1 to 1¼ pounds total)
- 1 cup freshly grated Parmesan cheese (about 100 g)
- 1 cup panko breadcrumbs (about 60 g)
- 2 large eggs
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream (240 ml)
- 1/2 cup chicken broth (120 ml)
- 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Slice each chicken breast in half lengthwise to make thinner cutlets and pat dry with paper towels. Season with salt and pepper.
- In one shallow bowl, beat the eggs. In another bowl, combine Parmesan cheese and panko breadcrumbs.
- Dip chicken cutlets in eggs, letting excess drip off, then coat in the Parmesan-panko mixture.
- Heat olive oil in a skillet over medium heat. Cook coated chicken cutlets for 4–5 minutes on each side until golden brown and cooked through, then transfer to a plate.
- In the same skillet, melt butter and sauté minced garlic until fragrant (about 1–2 minutes).
- Add chicken broth and heavy cream, stirring to combine and scraping the pan. Simmer sauce for 4–5 minutes to thicken slightly.
- Stir in additional Parmesan and thyme; season with salt and pepper to taste.
- Return chicken cutlets to the skillet and spoon sauce over them, cooking together for 1–2 minutes.
Notes
For lighter sauce, substitute half-and-half for heavy cream. For gluten-free, use gluten-free breadcrumbs. Enhance with extra herbs or lemon juice if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 1g
- Sodium: 800mg
- Fat: 48g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: 50g
- Cholesterol: 260mg