Creamy Garlic Parmesan Chicken (Print Version)

# Ingredients:

→ Chicken Preparation

01 - 4 boneless, skinless chicken breasts
02 - 2 large eggs

→ Crust Mixture

03 - 125 ml grated Parmesan cheese
04 - 60 g panko breadcrumbs
05 - 5 ml garlic powder
06 - 5 ml paprika

→ Sauté and Sauce

07 - 30 ml olive oil
08 - 30 ml unsalted butter
09 - 3 garlic cloves, finely minced
10 - 250 ml heavy cream
11 - 60 ml grated Parmesan cheese
12 - 5 ml Italian seasoning
13 - Salt to taste
14 - Freshly ground black pepper, to taste

# Instructions:

01 - Pound the chicken breasts between sheets of baking paper using a meat mallet until evenly thick.
02 - Combine grated Parmesan, panko breadcrumbs, garlic powder, and paprika in a shallow bowl.
03 - In a separate bowl, beat eggs. Dip each chicken breast into the beaten eggs, then dredge in the Parmesan breadcrumb mixture, ensuring a thorough coating.
04 - Heat olive oil in a large skillet over medium heat. Sear coated chicken breasts for 4 to 5 minutes on each side until golden brown and the internal temperature reaches 74°C. Remove chicken and set aside.
05 - In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant. Add heavy cream, additional Parmesan, Italian seasoning, salt, and pepper. Stir and simmer for 3 to 4 minutes until the sauce thickens.
06 - Return the chicken to the skillet and spoon sauce over each piece. Heat for 1 to 2 minutes, then serve immediately with preferred accompaniments.

# Notes:

01 - For extra crispiness, use panko breadcrumbs and ensure chicken is evenly coated. Avoid overcrowding the skillet to maintain even browning.
02 - A pinch of red pepper flakes can be added for gentle heat. Substitute half-and-half for a lighter sauce if desired.