Ingredients
Method
Preparation
- Pat the cutlets dry with paper towels and season both sides with salt and pepper.
- Set up a dredging station with flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with 1/2 cup grated Parmesan in a third dish.
- Coat each cutlet in flour, shaking off excess, then dip into the egg, and press into the breadcrumb mixture.
Cooking
- Heat the olive oil in a large skillet over medium-high heat. Cook the cutlets for 3 to 4 minutes per side until golden brown. Transfer to a plate and tent with foil.
- Reduce heat to medium, add butter to the skillet, then add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits, then stir in heavy cream and remaining Parmesan. Let simmer for 3 to 4 minutes until slightly thickened.
- Return the chicken to the skillet, spoon the sauce over each cutlet, and warm for about 1 minute.
Serving
- Garnish with chopped parsley or thyme and serve immediately.
Nutrition
Notes
Refrigerate leftovers within two hours. Store in an airtight container for up to 3 to 4 days. To reheat, warm in a skillet over medium heat to keep the crust crisp.