Parmesan Crusted Chicken with Creamy Garlic Sauce (Print version)

Golden parmesan-crusted chicken cutlets served with a creamy garlic parmesan sauce, made in one skillet in about 35 minutes.

# Ingredients:

For the chicken

01 - 4 chicken cutlets, about 1 1/2 lb (680 g) total
02 - 1/2 cup (65 g) all-purpose flour
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1 teaspoon kosher salt, divided
06 - 1/2 teaspoon black pepper, divided
07 - 2 large eggs
08 - 1 cup (60 g) panko breadcrumbs
09 - 3/4 cup (75 g) freshly grated Parmesan cheese
10 - 2 tablespoons olive oil, plus more if needed

For the creamy garlic sauce

11 - 2 tablespoons unsalted butter
12 - 4 cloves garlic, finely minced
13 - 1/2 cup (120 ml) low-sodium chicken broth
14 - 3/4 cup (180 ml) heavy cream
15 - 1/2 cup (50 g) freshly grated Parmesan cheese
16 - 1 tablespoon chopped fresh parsley
17 - Lemon wedges, for serving optional

# Instructions:

01 - Pat the chicken dry. Pound any thick spots until the cutlets are about 1/2 inch thick, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
02 - Mix flour, garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Beat the eggs in a second dish. Mix panko and 3/4 cup Parmesan in a third dish.
03 - Dredge each cutlet in the flour mixture, dip into egg, then press firmly into the panko Parmesan mixture. Let the coated chicken rest for 5 minutes.
04 - Heat olive oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes per side, until golden and the center reaches 165°F. Transfer to a plate.
05 - Lower the heat to medium-low. Melt butter in the same skillet, add garlic, and cook for 30-45 seconds. Stir in broth, scraping up browned bits, then add cream and simmer for 2-3 minutes.
06 - Whisk 1/2 cup Parmesan into the sauce until smooth. Season with the remaining salt if needed. Spoon sauce around or over the chicken and finish with parsley and lemon if using.

# Good to know:

01 - Best served right away while the chicken crust is crisp.
02 - Store chicken and sauce separately for better leftovers.
03 - Use an instant-read thermometer to confirm 165°F internal temperature.

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