Save The first time I made crispy chicken cutlets at home I was shocked by how much better they tasted than takeout. My husband kept asking if I was hiding a restaurant chef in the kitchen. That buttery garlic sauce made everything feel fancy even though we were eating at our scratched up dining table.
I served this at my sister's birthday dinner last year and my nephew who claims to hate chicken went back for thirds. Watching people practically lick their plates clean makes the little bit of frying mess totally worth it.
Ingredients
- Boneless chicken breasts: Pounding them to even thickness is the secret to juicy meat and a perfectly golden crust
- Panko breadcrumbs: These Japanese breadcrumbs create an airier crunch than regular breadcrumbs and dont get soggy as quickly
- Parmesan cheese: Adds a salty nutty flavor to the coating and umami depth to the cream sauce
- Heavy cream: Creates that restaurant quality velvety texture that makes this dish feel indulgent
- Fresh garlic: Six cloves might seem aggressive but the cream mellows it into something aromatic and addictive
Instructions
- Prep the chicken:
- Place each breast between plastic wrap and pound until you have an even half inch thickness for uniform cooking
- Set up your breading station:
- Arrange three shallow bowls with flour beaten eggs and the panko parmesan mixture lined up like an assembly line
- Coat each piece:
- Dredge chicken in flour shake off excess dip in egg and press firmly into the crumb mixture
- Fry until golden:
- Heat oil in a large skillet over medium high and cook chicken about five minutes per side until deeply golden
- Build the sauce base:
- In the same pan melt butter over medium heat and sauté minced garlic for just one minute until fragrant
- Create the creamy sauce:
- Pour in heavy cream and chicken broth while scraping up the browned bits then simmer until slightly thickened
- Finish with flavor:
- Stir in parmesan parsley and seasonings then let it cook another minute until it coats a spoon
- Bring it together:
- Return chicken to the pan spoon sauce over the top and warm through for a minute or two before serving
Save This recipe has become my go to for unexpected guests because it looks impressive but is actually quite forgiving. My neighbor asked for the recipe after one bite and now makes it every Sunday for her family.
Getting That Perfect Crunch
Make sure your oil is properly hot before adding the chicken or youll end up with a greasy soggy coating. I test it by flicking a few breadcrumbs into the pan if they sizzle immediately the oil is ready. Also resist the urge to move the chicken around once its in the pan let it develop that beautiful golden crust undisturbed.
Making It Ahead
You can bread the chicken up to four hours ahead and store it on a parchment lined baking sheet in the fridge. The sauce can be made a day ahead and gently reheated with a splash of cream to loosen it up. Never refrigerate the fried chicken or you will lose that signature crunch.
Serving Suggestions
This chicken deserves sides that can stand up to its richness. I love serving it over buttery mashed potatoes or with a simple green salad dressed with bright vinaigrette to cut through the cream.
- Crispy roasted broccoli or green beans add a nice texture contrast
- A crusty baguette is essential for sopping up extra sauce
- A glass of chilled white wine balances the rich flavors perfectly
Save Somehow this dish manages to feel comforting and special all at once. Hope it becomes a staple in your kitchen like it has in mine.
Recipe FAQs
- → How do I get the chicken extra crispy?
Double-coating the chicken by dipping it twice in egg and breadcrumb mixture enhances the crunchiness for an extra crispy crust.
- → Can I use a different cheese in the coating?
Parmesan adds a nutty flavor and crisp texture, but Pecorino Romano or Asiago can be good alternatives.
- → What sides pair well with this dish?
Mashed potatoes, pasta, or steamed green beans complement the creamy garlic sauce and crispy chicken nicely.
- → Is there a lighter option for the sauce?
Substituting half-and-half for heavy cream reduces richness while maintaining creamy texture; a squeeze of lemon can add brightness.
- → How do I prevent the sauce from separating?
Simmer the sauce gently on medium heat and avoid boiling to keep the cream and butter combined smoothly.