Description
Golden-battered chicken cutlets with a tender center and luscious garlic cream sauce, perfect for cozy weeknights. This American classic delivers crispy, juicy goodness in under 40 minutes—ideal for families and picky eaters.
Ingredients
2 boneless, skinless chicken breasts cut in half lengthwise
½ cup all-purpose flour
¼ cup grated Parmesan cheese
4 tablespoons unsalted butter
1 cup whole milk
1 clove garlic, minced
Salt to taste
Freshly ground black pepper to taste
Optional: chopped fresh garlic for garnish
Instructions
Cut chicken breasts into four ½-inch thick cutlets
Combine flour and Parmesan in a shallow dish
Season chicken cutlets with salt and pepper
Heat 2 tablespoons butter in a large pan over medium heat
Dredge chicken in flour-Parmesan mixture, shaking off excess
Cook cutlets in pan until golden and crispy (about 4-5 minutes per side)
In same pan, melt remaining butter and add minced garlic
Stir in flour to create a roux
Gradually whisk in milk until well combined
Simmer sauce, stirring constantly, until thickened (5-7 minutes)
Pour sauce over cooked chicken and serve warm
Notes
For gluten-free version substitute all-purpose flour with gluten-free flour blend
Add a splash of lemon juice to sauce for extra brightness (optional)
Leftover rotisserie chicken can be used for quicker prep
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American