Description
Crispy Parmesan-crusted chicken cutlets topped with a rich garlic cream sauce, perfect for a quick and elegant weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 1–1.25 lb total)
- 1 cup freshly grated Parmesan cheese
- 1 cup plain breadcrumbs (or panko for extra crunch)
- 2 large eggs, beaten
- 1/4 cup all-purpose flour, seasoned with salt and pepper
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or another neutral oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the grated Parmesan and breadcrumbs in a shallow bowl.
- Beat the eggs in another bowl and place the seasoned flour on a plate.
- Pat the chicken dry and season with salt and pepper. Pound to an even thickness if needed.
- Dredge each breast in the flour, dip into the beaten eggs, then press into the Parmesan-breadcrumb mixture.
- Heat the oil in an oven-safe skillet over medium heat and brown chicken for 3–4 minutes per side.
- Transfer the chicken to a baking dish and bake for 15–20 minutes until it reaches 165°F (74°C).
- While the chicken bakes, wipe out the skillet and add minced garlic. Sauté for 30–45 seconds.
- Pour in the heavy cream and add Italian seasoning; simmer for 3–5 minutes until thickened.
- Serve chicken hot with sauce over it and garnish with parsley.
Notes
For a lower fat sauce, substitute half-and-half + cornstarch. For gluten-free, use almond flour or gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian