Go Back
Parmesan crusted chicken cutlets on a plate covered in creamy garlic sauce with fresh parsley garnish

Parmesan Crusted Chicken with Creamy Garlic Sauce

Crispy golden chicken cutlets coated in a parmesan and breadcrumb crust, served with a rich homemade creamy garlic sauce. Ready in 30 minutes and great for weeknight family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 thin chicken cutlets or regular breasts pounded to 1/2-inch thickness
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup breadcrumbs panko recommended for extra crunch
  • 0.5 cup grated parmesan cheese freshly grated for the crust
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp butter for the sauce
  • 3 garlic cloves minced
  • 0.5 cup chicken broth
  • 1 cup heavy cream do not substitute half-and-half
  • 0.25 cup grated parmesan cheese freshly grated for the sauce
  • fresh parsley or thyme for garnish

Equipment

  • Large skillet
  • 3 Shallow Bowls for Dredging
  • Tongs
  • Wooden spoon or spatula
  • Meat thermometer

Method
 

  1. Pat chicken cutlets completely dry with paper towels. Season both sides with salt and pepper.
  2. Set up three shallow bowls: flour in the first, beaten eggs in the second, breadcrumbs mixed with parmesan in the third. Coat each cutlet in flour, dip in egg, then press firmly into the breadcrumb and parmesan mixture on both sides.
  3. Heat olive oil in a large skillet over medium heat until shimmering. Cook chicken 3 to 4 minutes per side until deeply golden and internal temperature reaches 165 degrees F. Work in batches to avoid crowding. Transfer to a plate.
  4. In the same skillet over medium heat, melt the butter. Add minced garlic and saute for about 1 minute until fragrant and just turning golden. Do not brown.
  5. Pour in chicken broth and stir to lift browned bits from the pan. Add heavy cream and bring to a gentle simmer. Stir in freshly grated parmesan and cook for 3 to 5 minutes, stirring often, until the sauce thickens and coats the back of a spoon. Keep heat at medium to low. Taste before adding salt -- parmesan is salty.
  6. Return chicken to the skillet and spoon cream sauce over each cutlet. Warm through for 1 minute. Garnish with fresh parsley or thyme and serve hot.

Notes

Pat chicken completely dry before dredging. Press the breadcrumb coating firmly -- not gently -- so the crust stays intact in the pan. Keep heat at medium to low when making the sauce to prevent curdling. Always use freshly grated parmesan in both the crust and the sauce. Can be baked at 400 degrees F for 15 to 20 minutes as an alternative. Gluten-free version: use gluten-free flour and breadcrumbs.