Parmesan-Crusted Chicken Cutlets
Crispy chicken cutlets coated in Parmesan and breadcrumbs, served with a rich garlic cream sauce — a quick and comforting weeknight dinner.
Ingredients
For the Chicken Cutlets
- 4 pieces thin chicken cutlets (about 1 to 1¼ lb total) Pound thicker cutlets for even cooking.
- ½ cup all-purpose flour Substitute: gluten-free flour blend.
- 2 large eggs, beaten
- 1 cup breadcrumbs Panko for extra crunch.
- ½ cup grated Parmesan cheese For crust.
- 2 tablespoons olive oil
For the Garlic Cream Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup chicken broth Low-sodium preferred.
- 1 cup heavy cream For a lighter sauce, use half-and-half.
- ¼ cup grated Parmesan For sauce.
- to taste Salt & pepper Adjust according to preference.
- Fresh parsley or thyme For garnish.
Instructions
Preparation
- Pat cutlets dry with paper towels and season both sides with salt and pepper.
- Set up dredging station: Place flour in one shallow dish, beaten eggs in a second, and mix breadcrumbs with ½ cup Parmesan in a third.
Cooking the Cutlets
- Dredge each cutlet in flour, shake off excess, dip in egg, then press into the breadcrumb-Parmesan mixture to form an even crust.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add cutlets (work in batches if needed). Cook 3–4 minutes per side until deep golden and cooked through (internal temperature should read 165°F or 74°C). Transfer to a plate and tent loosely with foil.
Making the Sauce
- Reduce heat to medium, add 2 tbsp butter to the same skillet. Add minced garlic and sauté 30–45 seconds until fragrant (don’t brown).
- Stir in ½ cup chicken broth, scraping up browned bits. Add 1 cup heavy cream and ¼ cup Parmesan; simmer gently until sauce thickens slightly, about 3–5 minutes. Taste and season with salt and pepper.
Combining
- Return chicken to the skillet and spoon sauce over each piece. Let everything heat together for 1–2 minutes so flavors meld.
- Garnish with chopped parsley or thyme and serve immediately.
Notes
Serve over mashed potatoes, pasta, or alongside roasted vegetables. Store leftovers in an airtight container for up to 3–4 days.