Ingredients
Equipment
Method
- Set up 3 shallow bowls. In the first bowl, combine the flour, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Add the beaten eggs to the second bowl and the breadcrumbs to the third bowl.
- Dredge each chicken cutlet in the flour mixture, then dip it into the beaten egg, and finally coat it in the breadcrumbs until evenly covered.
- Heat the oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 3 to 4 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F.
- Transfer the cooked chicken to a paper towel-lined plate and keep warm while you prepare the sauce.
- In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute, just until fragrant.
- Stir in the heavy cream, salt, black pepper, and dried Italian herbs if using. Add the Parmesan cheese if desired for a richer sauce.
- Simmer the sauce gently for 2 to 3 minutes, stirring often, until slightly thickened.
- Serve the chicken whole or sliced with the warm creamy garlic sauce spooned over the top. Garnish with chopped parsley and serve with mashed potatoes, steamed vegetables, or pasta if desired.
Notes
For the crispiest coating, press the breadcrumbs firmly onto each cutlet and let the breaded chicken rest for 5 minutes before frying.
If your chicken breasts are thick, pound them to an even thickness so they cook quickly and brown evenly.
Keep the garlic on medium heat and do not let it brown, or the sauce can take on a bitter flavor.
If the sauce gets too thick, stir in a small splash of milk or chicken broth to loosen it before serving.
Leftover chicken can be refrigerated in an airtight container for up to 3 days. Store the sauce separately when possible and reheat gently over low heat.
This dish is especially good served over pasta, mashed potatoes, or rice to soak up every bit of the creamy garlic sauce.