Golden Crispy Chicken with Parmesan Sauce (Print version)
Juicy chicken cutlets with a golden panko-Parmesan crust and a silky garlic Parmesan sauce served on the side or spooned around the plate.
# Ingredients:
For the chicken
01 -
2 large boneless skinless chicken breasts, about 1 1/2 lb (680 g)
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon paprika
05 -
1/2 cup (65 g) all-purpose flour
06 -
2 large eggs
07 -
1 tablespoon water
08 -
1 1/2 cups (90 g) panko breadcrumbs
09 -
3/4 cup (75 g) freshly grated Parmesan cheese
10 -
1/3 cup (80 ml) olive oil or neutral frying oil, plus more as needed
For the Parmesan sauce
11 -
1 tablespoon unsalted butter
12 -
3 cloves garlic, minced
13 -
1/2 cup (120 ml) low-sodium chicken stock
14 -
3/4 cup (180 ml) heavy cream
15 -
1 teaspoon Dijon mustard
16 -
1/2 cup (50 g) freshly grated Parmesan cheese
17 -
1 teaspoon fresh lemon juice
18 -
2 tablespoons chopped fresh parsley, plus more for serving
# Instructions:
01 -
Slice each chicken breast horizontally into 2 thin cutlets. Pound to about 1/2 inch thick, then season both sides with salt, pepper, and paprika.
02 -
Place flour in one shallow dish. Beat eggs with water in a second dish. Mix panko and Parmesan in a third dish. Dredge each cutlet in flour, dip in egg, then press into the panko mixture until well coated.
03 -
Heat oil in a large skillet over medium-high heat. Fry the cutlets in batches for 3-4 minutes per side, until deeply golden and the center reaches 165°F. Transfer to a wire rack.
04 -
Pour off excess oil, leaving about 1 teaspoon and the browned bits in the skillet. Add butter and garlic, then cook for 30-45 seconds until fragrant.
05 -
Add chicken stock and scrape the bottom of the skillet. Stir in cream and Dijon, then simmer gently for 2-3 minutes until slightly thickened.
06 -
Remove the pan from the heat and stir in Parmesan, lemon juice, and parsley. Spoon sauce onto plates and set the crispy chicken on top, adding extra sauce around the edges.
# Good to know:
01 -
Best served immediately while the crust is crisp.
02 -
Use an instant-read thermometer to check for 165°F in the thickest part of the chicken.
03 -
Keep cooked cutlets on a wire rack instead of stacking them.