Ingredients
- 4 thin chicken cutlets (about ¼ inch thick)
- 1 cup breadcrumbs (or panko for extra crunch)
- ½ cup grated Parmesan cheese
- 1 large egg, beaten
- ½ cup all-purpose flour
- ¼ cup olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs (parsley or thyme) for garnish
Instructions
- Heat a 10–12 inch skillet over medium-high heat and add olive oil.
- Season the chicken cutlets with salt and pepper, then bread them with flour, egg, and breadcrumb mixture.
- Fry the breaded cutlets for 3–4 minutes per side until golden and crispy.
- Remove the cutlets and let them rest on a plate.
- Sauté minced garlic in butter in the same skillet for 1 minute.
- Deglaze the skillet with chicken broth and bring to a simmer.
- Stir in cream and Parmesan, simmering until the sauce thickens and coats the back of a spoon.
- Return the chicken cutlets to the pan, spooning sauce over them to warm through.
- Serve plated with a generous ladle of sauce and garnish with fresh herbs.
Notes
For dairy-free options, use a plant-based cream and vegan Parmesan substitute. For gluten-free, substitute rice flour and gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
- Diet: Dairy-Free option, Gluten-Free Option