Ingredients :
For the Crispy Parmesan Chicken:
• 2 boneless, skinless chicken breasts (cut in half lengthwise to make 4 thin cutlets)
• ½ cup all-purpose flour
• ¼ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp ground black pepper
• 1–2 eggs, beaten (for dredging)
• ¾ cup breadcrumbs (Panko preferred, for extra crispiness)
• 4 tbsp oil (vegetable or olive oil, for frying)
For the Creamy Garlic Sauce:
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ¼ tsp salt (or to taste)
• ¼ tsp black pepper
• ¼ tsp dried Italian herbs (optional)
• ¼ cup grated Parmesan cheese (optional, for added richness)
• Fresh chopped parsley, for garnish
Instructions :
1. Prepare the Coating Station
Set up 3 shallow bowls:
• Bowl 1: flour, Parmesan cheese, garlic powder, onion powder, salt, pepper
• Bowl 2: beaten eggs
• Bowl 3: Panko breadcrumbs
Dredge each chicken cutlet in the flour mix → dip in egg → coat in breadcrumbs.
2. Pan-Fry the Chicken
• Heat oil in a large skillet over medium-high heat.
• Once hot, add chicken cutlets. Cook for 3–4 minutes per side or until golden brown and fully cooked (internal temp 165°F/75°C).
• Transfer to a paper towel–lined plate and keep warm.
3. Make the Creamy Garlic Sauce
• In a small saucepan over medium heat, melt butter.
• Add minced garlic and sauté for 1 minute until fragrant.
• Stir in heavy cream, salt, pepper, and herbs (if using).
• Optional: Add grated Parmesan cheese for a richer sauce.
• Simmer gently for 2–3 minutes until slightly thickened.
4. Serve
• Slice chicken if desired and place on a plate.
• Spoon warm garlic cream sauce generously over the top.
• Garnish with chopped parsley.
Serving Suggestions:
Serve with mashed potatoes, steamed vegetables, or pasta to soak up the extra sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
