Parmesan-Crusted Chicken with Creamy Garlic Sauce

Equipment

• Large skillet (cast iron or stainless steel recommended)
• Shallow bowls for breading station
• Meat mallet (optional, for even pounding)
• Whisk
• Measuring cups and spoons

Ingredients

For the Chicken:

• Chicken Breasts: 2 large boneless, skinless chicken breasts (cut lengthwise into 4 equal cutlets, or pounded to even thickness)
• All-Purpose Flour: 1/2 cup
• Eggs: 2 large (beaten)
• Grated Parmesan Cheese: 1 cup (freshly grated works best for melting and crisping)
• Panko Breadcrumbs: 1/2 cup
• Italian Seasoning: 1 teaspoon
• Garlic Powder: 1/2 teaspoon
• Salt: 1 teaspoon
• Black Pepper: 1/2 teaspoon
• Olive Oil: 2 tablespoons
• Unsalted Butter: 2 tablespoons

For the Creamy Garlic Sauce:

• Unsalted Butter: 2 tablespoons
• Garlic: 4 cloves (minced)
• Heavy Cream: 1 cup
• Chicken Broth: 1/4 cup (low sodium)
• Grated Parmesan Cheese: 1/3 cup
• Fresh Parsley: 2 tablespoons (finely chopped, for garnish)
• Salt and Black Pepper: To taste

Instructions

Step 1: Prepare the Chicken Cutlets

1. Pat the chicken breasts completely dry with paper towels. This ensures the coating adheres properly.
2. If your chicken breasts are thick, slice them horizontally in half to create four thin cutlets, or use a meat mallet to pound them to an even 1/2-inch thickness for even cooking.
3. Season both sides of the chicken cutlets lightly with a pinch of salt and black pepper.

Step 2: Set Up the Breading Station

1. Set up three shallow bowls in a row to create an efficient breading assembly line: Bowl 1: Add the all-purpose flour.
2. Bowl 2: Whisk the 2 large eggs until smooth.
3. Bowl 3: Combine the grated Parmesan cheese, Panko breadcrumbs, Italian seasoning, garlic powder, salt, and black pepper, mixing thoroughly.

Step 3: Bread the Chicken

1. Take one chicken cutlet and dredge it completely in the flour , shaking off any excess.
2. Dip the floured chicken into the beaten eggs , letting any excess drip back into the bowl.
3. Press the chicken firmly into the Parmesan-Panko mixture , ensuring both sides are generously and evenly coated with the crust. Repeat for all cutlets.

Step 4: Pan-Sear the Chicken

1. Place a large skillet over medium-high heat and add the olive oil and 2 tablespoons of butter. Allow the butter to melt and bubble.
2. Carefully place the breaded chicken cutlets into the hot skillet.
3. Cook for 4 to 5 minutes per side , or until the crust is deeply golden-brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
4. Remove the cooked chicken from the skillet and transfer it to a clean plate or wire rack. Tent loosely with foil to keep warm while you prepare the sauce.

Step 5: Make the Creamy Garlic Sauce

1. In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter and let it melt, scraping up any delicious browned bits left from the chicken crust.
2. Add the minced garlic and sauté for about 30 to 60 seconds , stirring constantly until fragrant (be careful not to burn the garlic).
3. Pour in the chicken broth and heavy cream, whisking continuously to combine. Bring the mixture to a gentle simmer.
4. Allow the sauce to simmer for 3 to 4 minutes until it thickens slightly.
5. Stir in the 1/3 cup of grated Parmesan cheese until completely melted and smooth. Season with salt and black pepper to taste.

Step 6: Combine and Serve

1. Return the crispy Parmesan-crusted chicken cutlets back into the skillet, spooning the warm creamy garlic sauce generously over the top.
2. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired. Serve immediately while hot!

Nutrition

Calories: 620 kcal · Protein: 41g · Fat: 42g Saturated Fat: 22g · Carbohydrates: 22g Dietary · Saturated Fat: 22g Cholesterol: 185mg · Fiber: 1g · Sugar: 2g · Sodium: 980mg