Go Back
Golden brown crispy parmesan chicken cutlets drizzled with creamy white garlic sauce and fresh parsley.

Crispy Parmesan Chicken with Creamy Garlic Sauce

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

Ingredients
  

  • 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/2 cup all -purpose flour
  • 2 large eggs , beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon sal t
  • 1/2 teaspoon black pepper
  • 4 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic , minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh parsley, chopped

Method
 

  1. Set up a dredging station with three shallow bowls: one with flour, salt, and pepper; one with beaten eggs; and one with Panko breadcrumbs and 1/4 cup of Parmesan cheese.
  2. Dredge each chicken breast in the flour, shaking off excess, then dip into the egg wash, and finally coat thoroughly with the Panko-Parmesan mixture.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Fry the chicken for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
  5. Wipe out the skillet and melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  6. Pour in chicken broth and heavy cream, scraping the bottom of the pan to release any browned bits.
  7. Simmer the sauce for 3 to 5 minutes until it begins to thicken.
  8. Stir in the remaining 1/4 cup of Parmesan cheese and dried oregano until the sauce is smooth.
  9. Return the chicken to the pan briefly to coat with sauce or pour the sauce directly over the chicken pieces. Garnish with fresh parsley before serving.