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Crispy Parmesan Crusted Chicken Cutlets with Lemon Garlic Cream Sauce

Close-up of two Crispy Parmesan Chicken Cutlets, one sliced to show white meat, covered in creamy sauce and parsley.
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Make thin, crispy chicken cutlets coated in Parmesan cheese and serve them with a bright, simple lemon garlic cream sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus 2 tablespoons for sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil, for frying
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Set up a standard breading station: Place flour seasoned with salt and pepper on one plate. Beat eggs in a shallow bowl. Mix Panko breadcrumbs, 1/2 cup Parmesan cheese, and garlic powder on a third plate.
  2. Dredge each chicken cutlet first in the flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the Panko mixture to coat both sides completely.
  3. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, carefully place the cutlets in the pan, ensuring not to overcrowd. Fry for 3 to 4 minutes per side until golden brown and cooked through. Remove chicken and place on a wire rack to drain excess oil.
  4. Reduce heat to medium. Add butter to the same skillet. Sauté minced garlic for 30 seconds until fragrant.
  5. If using wine, pour it in and scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
  6. Pour in the heavy cream and bring to a gentle simmer. Stir in the remaining 2 tablespoons of Parmesan cheese and lemon juice. Cook until the sauce thickens slightly, about 3 minutes. Taste and add salt and pepper if needed.
  7. Stir in the fresh parsley. Return the crispy chicken cutlets to the pan briefly to coat them lightly in the sauce, or serve the sauce over the cutlets on plates.

Notes

  • To keep the cutlets extra crispy, do not let them sit in the sauce for too long before serving.
  • Pounding the chicken thinly ensures quick, even cooking and maximum surface area for crispiness.
  • Use Panko breadcrumbs instead of standard breadcrumbs for a lighter, crunchier coating.

Nutrition

Find it online: https://cookerycourier.com/crispy-parmesan-chicken-cutlets-with-creamy-sauce/