Description
A delicious and crispy chicken dish coated in Parmesan cheese and served with a flavorful garlic sauce.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound total)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup olive oil (for frying)
- 4 tablespoons unsalted butter (for garlic sauce)
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Dredge each chicken cutlet in flour, shaking off the excess.
- Dip the floured cutlet into the beaten eggs, allowing any excess to drip off.
- Coat the chicken in the breadcrumb mixture, pressing gently to adhere.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken cutlets in batches, cooking for about 4-5 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
- For the garlic sauce, melt the butter in the same skillet over medium heat. Add the minced garlic and red pepper flakes (if using), sautéing for about 1 minute until fragrant.
- Season the sauce with salt and pepper, then stir in the chopped parsley.
- Serve the crispy chicken cutlets drizzled with the garlic sauce.
Notes
- For extra flavor, marinate the chicken in buttermilk for 1-2 hours before breading.
- Try adding different herbs to the breadcrumb mixture, such as Italian seasoning or dried oregano, for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 200mg