Crispy Parmesan Chicken Garlic Sauce Recipe (Print Version)

# Ingredients:

→ For the Chicken

01 - 2 large chicken breasts, halved horizontally into 4 thin cutlets
02 - ½ cup all-purpose flour
03 - 2 large eggs, beaten
04 - ¾ cup breadcrumbs, preferably panko
05 - ½ cup grated Parmesan cheese
06 - 1 teaspoon Italian seasoning
07 - Salt and pepper, to taste
08 - 2 tablespoons olive oil or butter, or a mix of both

→ For the Garlic Cream Sauce

09 - 2 tablespoons butter
10 - 4 garlic cloves, finely minced
11 - 1 tablespoon all-purpose flour
12 - 1 cup chicken broth, low sodium
13 - ½ cup heavy cream or half-and-half
14 - ¼ cup grated Parmesan cheese
15 - Salt and pepper, to taste
16 - Fresh parsley, chopped, for garnish (optional)

# Instructions:

01 - Slice each chicken breast horizontally into two even cutlets. Optionally, pound the chicken gently with a meat mallet for uniform thickness. Season both sides with salt and pepper.
02 - Prepare three shallow dishes: one with seasoned flour, one with beaten eggs, and one with breadcrumbs, Parmesan cheese, and Italian seasoning mixed together.
03 - Dredge the chicken cutlets in flour, dip into the beaten eggs, and coat evenly with the breadcrumb-Parmesan mixture. Press the coating to help it adhere. Repeat for all cutlets.
04 - Heat olive oil or butter in a large skillet over medium heat. Cook the chicken cutlets for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Drain on paper towels.
05 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Avoid burning the garlic.
06 - Add flour to the skillet and stir for 1–2 minutes until a golden paste forms.
07 - Gradually whisk in chicken broth, stirring to remove lumps. Allow to simmer for 2–3 minutes. Stir in heavy cream and Parmesan cheese. Simmer until the sauce is smooth and creamy. Season with salt and pepper to taste.
08 - Spoon the garlic cream sauce over the crispy chicken cutlets. Garnish with fresh parsley, if desired.

# Notes:

01 - Use panko breadcrumbs for enhanced crunchiness in the coating.
02 - If the sauce thickens too much, add a splash of chicken broth or cream.

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