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–+ servings
Parmesan Crusted Chicken

Parmesan Crusted Chicken That Will Make Dinner a Delight

This Parmesan Crusted Chicken recipe combines crispy chicken with a creamy garlic sauce for an indulgent dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 cutlets
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 cutlets thin chicken boneless, skinless is ideal
  • ½ cup all-purpose flour almond flour for gluten-free
  • 2 large eggs beaten
  • 1 cup breadcrumbs panko for extra crunch
  • ½ cup grated Parmesan cheese Asiago can be used
For the Sauce
  • 2 tbsp olive oil or canola oil
  • 2 tbsp butter or vegan butter for dairy-free
  • 3 cloves garlic minced
  • ½ cup chicken broth vegetable broth for vegetarian
  • 1 cup heavy cream coconut cream for dairy-free
  • ¼ cup grated Parmesan for sauce
  • Salt & pepper to taste
  • Fresh parsley or thyme for garnish

Equipment

  • large skillet
  • Mixing bowls
  • Measuring cups
  • spatula

Method
 

Step-by-Step Instructions for Parmesan Crusted Chicken
  1. Season the chicken cutlets with salt and pepper. Let them rest for a few minutes.
  2. Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with Parmesan. Dredge each cutlet.
  3. Heat olive oil in a skillet. Add the coated chicken and cook until golden and crisp, about 3-4 minutes per side.
  4. In the same skillet, melt butter, add garlic, and sauté until fragrant. Add broth and cream, mixing well.
  5. Bring the sauce to a gentle simmer. Stir in Parmesan and season with salt and pepper to taste.
  6. Return the chicken to the skillet; coat with sauce. Garnish with parsley or thyme before serving.

Nutrition

Serving: 1cutletCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 250mgIron: 2mg

Notes

For best results, let the coated chicken rest before frying and use panko breadcrumbs for a crunchier texture.

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