Ingredients
Equipment
Method
- Begin by seasoning your thin chicken cutlets generously on both sides with salt and pepper to build a flavor foundation.
- Set up a dredging station with three bowls: one for flour, one for beaten eggs, and one for the breadcrumb and Parmesan mixture.
- Coat each chicken breast in flour, dip thoroughly into the egg wash, and press firmly into the cheese and breadcrumb blend.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Pan-fry the chicken for 3 to 4 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees.
- Remove the chicken to a plate and melt the butter in the same skillet to capture the flavorful browned bits.
- Sauté the minced garlic until fragrant, then whisk in the chicken broth, heavy cream, and additional Parmesan cheese.
- Simmer the sauce gently until it thickens into a velvety consistency, then season with salt and pepper as needed.
- Return the crispy chicken to the pan, spooning the decadent garlic sauce over the top, and garnish with fresh parsley.
Notes
To ensure the best results, allow the chicken to rest for two minutes before adding it back to the sauce to maintain the integrity of the crispy crust. You can easily adapt this recipe by adding fresh spinach or sautéed mushrooms to the sauce for extra nutrients and flavor. For a different flavor profile, try substituting the Parmesan with Pecorino Romano or adding a pinch of red pepper flakes for a subtle heat.