Crispy Parmesan Chicken Garlic (Print Version)
Golden chicken with crispy Parmesan crust, finished with velvety garlic sauce for the ultimate comfort meal.
# Ingredients:
→ For the Chicken
01 -
2 large chicken breasts, halved horizontally (yields 4 thin cutlets)
02 -
½ cup all-purpose flour, for dredging
03 -
2 large eggs, beaten
04 -
¾ cup breadcrumbs, preferably panko for extra crunch
05 -
½ cup grated Parmesan cheese, fresh is best
06 -
1 teaspoon Italian seasoning, for added flavor depth
07 -
Salt and pepper, to taste
08 -
2 tablespoons olive oil or butter, for frying (or a mix of both)
→ For the Garlic Cream Sauce
09 -
2 tablespoons butter, to sauté the garlic
10 -
4 garlic cloves, finely minced
11 -
1 tablespoon all-purpose flour, for thickening
12 -
1 cup chicken broth, low sodium preferred
13 -
½ cup heavy cream or half-and-half, for a rich, creamy base
14 -
¼ cup grated Parmesan cheese, melted into the sauce
15 -
Salt and pepper, to taste
16 -
Fresh parsley, chopped, for garnish (optional)
# Steps:
01 -
Slice each chicken breast horizontally into two even cutlets. Season both sides with salt and pepper. Optionally, pound chicken to uniform thickness using a meat mallet.
02 -
Prepare three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan and Italian seasoning.
03 -
Dredge each chicken cutlet in flour, then dip into the eggs, and coat thoroughly in the Parmesan-breadcrumb mixture. Press coating to adhere. Repeat for all pieces.
04 -
Heat olive oil or butter in a skillet over medium heat. Cook the chicken for 3–4 minutes per side until the coating is golden brown and the internal temperature reaches 165°F (74°C). Drain on paper towels.
05 -
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Avoid burning the garlic.
06 -
Add flour to the skillet and stir for 1–2 minutes until it forms a golden paste, which will thicken the sauce.
07 -
Gradually whisk in the chicken broth, followed by heavy cream and Parmesan cheese. Simmer until the sauce thickens and achieves a creamy consistency. Season with salt and pepper to taste.
08 -
Spoon the garlic cream sauce over the chicken cutlets. Garnish with chopped parsley (optional) and pair with your choice of sides.
# Notes and Tips:
01 -
Press the breadcrumb mixture firmly onto the chicken to ensure a crispy, golden crust.
02 -
Do not wipe the skillet clean after frying the chicken; the brown bits add flavor to the garlic sauce.