Ingredients
Scale
- 4 boneless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup grated parmesan cheese
- 1 cup panko breadcrumbs
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your skillet over medium-high heat.
- Pound chicken breasts to an even thickness and season with salt and pepper.
- Set up three stations: one for flour, one for beaten eggs, and one for a mixture of parmesan cheese and panko breadcrumbs.
- Dredge each chicken breast in flour, dip into eggs, then coat with the parmesan-panko mixture.
- Cook each piece in the hot skillet for 4–5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
- In the same skillet, melt butter and sauté minced garlic for about 30 seconds. Add heavy cream and simmer until slightly thickened (around 3–4 minutes).
- Return the chicken to the pan briefly to warm through before serving drizzled with sauce and garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 180mg