Ingredients
Scale
- 4 thin chicken cutlets
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- ½ cup chicken broth
- 1 cup heavy cream
- Salt & pepper to taste
Instructions
- Season chicken cutlets with salt and pepper on both sides.
- Dredge each cutlet in flour, dip into beaten eggs, then coat with the breadcrumb-Parmesan mixture.
- Heat olive oil in a skillet over medium heat; cook cutlets for 3–4 minutes per side until golden brown.
- For the sauce, melt butter in the same skillet, sauté garlic until fragrant, then stir in chicken broth, cream, and additional Parmesan. Simmer until thickened.
- Return chicken to the skillet, spoon sauce over it, garnish with fresh herbs, and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet with sauce (170g)
- Calories: 470
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 150mg