Ingredients: |
Ingredients: For the Crispy Parmesan Chicken:
2 large boneless, skinless chicken breasts (sliced horizontally into 4 cutlets)
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
2 eggs, beaten
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
3 tbsp olive oil (for pan frying)
For the Rich Garlic Sauce:
2 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Optional: a squeeze of lemon juice or a pinch of chili flakes for brightness or heat
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Directions: |
Directions:Prepare your dredging station:
In three shallow bowls, place the flour in one, the beaten eggs in another, and a mix of panko, Parmesan, garlic powder, paprika, salt, and pepper in the third.
Coat the chicken:
Dip each cutlet in the flour (shake off excess), then egg, and finally press into the Parmesan-panko mixture. Make sure each piece is well coated.
Pan-fry to golden perfection:
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side or until golden brown and cooked through (internal temp should hit 165°F/74°C). Set aside on a plate and tent loosely with foil to keep warm.
Make the garlic sauce:
In the same pan, lower heat to medium. Melt butter and sauté garlic until fragrant (about 1 minute). Stir in the flour and cook for another 1–2 minutes to make a roux.
Finish the sauce:
Slowly whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps. Let it simmer for 3–4 minutes until slightly thickened. Stir in Parmesan, and season with salt and pepper to taste. Add a touch of lemon juice or chili flakes if desired.
Serve and enjoy:
Spoon the rich garlic sauce over the crispy chicken cutlets. Garnish with chopped parsley and serve with mashed potatoes, pasta, or a green veggie on the side. |
