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Golden brown crispy parmesan chicken cutlets drizzled with a creamy white garlic sauce and fresh parsley

Crispy Parmesan Chicken with Garlic Sauce

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 0.5 cup all -purpose flour
  • 2 large eggs , beaten
  • 1 cup panko breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.25 cup olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic , minced
  • 1 cup heavy cream
  • 0.25 cup chicken stock
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Butterfly and pound chicken breasts to an even 0.5-inch thickness using a meat mallet.
  2. Prepare three shallow bowls: the first with flour, salt, and pepper; the second with beaten eggs; and the third with panko, Parmesan, oregano, and garlic powder.
  3. Dredge each chicken breast in the flour, dip into the egg wash, then coat thoroughly with the Parmesan-panko mixture, pressing firmly to adhere.
  4. Heat olive oil in a large skillet over medium-high heat until shimmering.
  5. Fry chicken for 4 to 5 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit. Remove and tent with foil.
  6. Wipe out excess oil from the skillet and melt the butter over medium heat.
  7. Sauté the minced garlic for 60 seconds until fragrant but not browned.
  8. Deglaze the skillet with chicken stock, then stir in heavy cream and simmer for 3 to 5 minutes until the sauce thickens to a coating consistency.
  9. Season the sauce with additional salt and pepper to taste.
  10. Drizzle the garlic sauce over the crispy chicken cutlets and garnish with chopped fresh parsley.