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Golden fried parmesan crusted chicken cutlets topped with creamy white garlic sauce and fresh parsley.

Crispy Parmesan Chicken with Creamy Garlic Butter Sauce

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 620
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts, sliced into 4 thin cutlets
  • 0.5 cup all -purpose flour
  • 2 large eggs , whisked
  • 1 cup panko breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 4 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic , minced
  • 1 cup heavy cream
  • 0.25 cup chicken stock
  • 0.5 cup freshly shredded Parmesan cheese
  • 1 tablespoon fresh parsley, finely chopped

Method
 

  1. Season chicken cutlets uniformly with salt and black pepper.
  2. Organize a three-stage dredging station: one bowl with flour, one with beaten eggs, and one containing a mixture of panko, grated parmesan, and dried oregano.
  3. Dredge each cutlet in flour (shaking off excess), dip in egg wash, and coat firmly with the panko-parmesan mixture.
  4. Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
  5. Fry chicken cutlets for 4 to 5 minutes per side until the crust is golden brown and internal temperature reaches 165°F (74°C). Remove chicken to a wire rack to maintain crispness.
  6. Discard excess oil from the skillet and melt butter over medium heat.
  7. Add minced garlic to the butter and sauté for 60 seconds until aromatic but not browned.
  8. Deglaze the pan with chicken stock, then incorporate the heavy cream. Simmer for 3 to 4 minutes until the volume is reduced by one-third.
  9. Whisk in the shredded parmesan cheese until the sauce is emulsified and smooth.
  10. Plate the chicken cutlets immediately, topping with the warm garlic butter sauce and garnishing with chopped parsley.