Description
Golden, crunchy parmesan chicken cutlets are paired with a creamy, garlicky sauce for a comforting, crowd-pleasing dinner that comes together in just 30 minutes. This easy skillet recipe uses simple pantry staples and delivers maximum flavor and crunch.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb)
- 1/2 cup grated parmesan cheese (finely grated, for coating)
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- Vegetable oil or olive oil (about 1/3 cup, for frying)
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth (low-sodium preferred)
- 1/2 cup heavy cream (or half-and-half)
- 1/4 cup grated parmesan cheese (for sauce)
- 1 tbsp fresh parsley, chopped (for garnish)
- Pinch of salt and pepper (to taste)
Instructions
- Slice each chicken breast in half horizontally to make two thinner cutlets. Pound to about 1/2-inch thickness.
- Set up three shallow bowls: one with flour, salt, pepper, and garlic powder; one with beaten eggs; one with panko breadcrumbs and parmesan cheese.
- Dredge each chicken cutlet in flour, then dip in eggs, then press into the parmesan-panko mixture. For extra crunch, double-dip in egg and breadcrumb mixture.
- Heat oil in a large skillet over medium-high until shimmering. Test with a breadcrumb—if it sizzles, it’s ready.
- Fry chicken cutlets 3-4 minutes per side until deep golden and crispy. Work in batches if needed. Transfer to a wire rack or paper towel-lined plate.
- In a small saucepan (or wiped skillet), melt butter over medium heat. Add garlic and cook 1-2 minutes until fragrant.
- Stir in chicken broth and bring to a simmer. Add heavy cream and parmesan, whisking until smooth and slightly thickened (about 3-4 minutes). Season with salt and pepper.
- Plate crispy chicken and spoon warm garlic sauce over the top. Sprinkle with chopped parsley and serve immediately.
Notes
For extra crunch, let coated chicken rest 5 minutes before frying. Sauce can be made ahead and gently reheated. Use gluten-free flour and breadcrumbs for GF version, or coconut cream and nutritional yeast for dairy-free. Chicken thighs or vegetarian swaps (zucchini/cauliflower) work well. Double-dredge for maximum crispiness. Let fried chicken rest on a wire rack to keep it crunchy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 480
- Sugar: 2
- Sodium: 640
- Fat: 27
- Saturated Fat: 10
- Carbohydrates: 19
- Fiber: 1
- Protein: 37
Keywords: parmesan chicken, garlic sauce, crispy chicken, easy dinner, skillet chicken, comfort food, weeknight meal, family recipe