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parmesan crusted chicken with creamy garlic sauce on a white plate

Parmesan Crusted Chicken with Creamy Garlic Sauce

Delicious chicken cutlets with a crunchy Parmesan crust served with a rich garlic cream sauce. Perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 thin chicken cutlets Patted dry
  • ½ cup all-purpose flour
  • 2 large eggs Beaten
  • 1 cup breadcrumbs
  • ½ cup grated Parmesan cheese For crust
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic cloves Minced
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese For sauce
  • Salt & pepper To taste
  • Fresh parsley or thyme For garnish

Equipment

  • skillet

Method
 

  1. Season chicken cutlets with salt and pepper.
  2. Dredge cutlets in flour, dip in beaten eggs, then coat with the breadcrumb-Parmesan mixture.
  3. Heat olive oil in a skillet. Cook chicken for 3 to 4 minutes per side until golden and crisp. Transfer to a plate.
  4. In the same skillet, melt butter. Add garlic and sauté until fragrant.
  5. Stir in chicken broth, heavy cream, and Parmesan. Simmer until thickened. Season to taste.
  6. Return chicken to the skillet, spoon sauce over, and garnish with parsley.
  7. Serve hot with sides like mashed potatoes, pasta, or roasted vegetables.

Notes

For best texture, use thin chicken cutlets, and avoid crowding the pan while frying. Pat chicken dry before seasoning for a crisp crust.
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