Description
Tender breaded chicken cutlets are topped with a rich basil-Parmesan cream sauce in this elegant yet easy 30-minute dinner.
Ingredients
- 2 large boneless, skinless chicken breasts
- ½ cup milk
- ¾ cup dried Italian breadcrumbs
- 3 Tbsp butter
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
- ¼ tsp black pepper
Instructions
- Preheat oven to 275 °F and grease a 9×13-inch baking dish.
- Slice each chicken breast in half horizontally to create 4 cutlets, then pound them to ½-inch thickness.
- Dip each cutlet in milk, then coat with breadcrumbs.
- Melt butter in a skillet over medium heat; cook cutlets until golden-brown on both sides. Transfer to the baking dish and bake while preparing the sauce.
- In the same skillet, sauté garlic for 30 seconds. Add chicken broth and bring to a boil, scraping up browned bits.
- Stir in cream and bring to a slight boil, then reduce heat. Mix in Parmesan, basil, and pepper; cook until slightly thickened, about 5 minutes.
- Ensure chicken reaches an internal temperature of 165 °F, then top with the sauce and serve.
Notes
- Skip the breading for a keto version using chicken thighs.
- Toasted pine nuts can be sprinkled on top for added texture.
- Cilantro is a good substitute for basil in a pinch.
- Store leftovers in the fridge for up to 3 days and reheat in a 350 °F oven for 8 minutes.
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 430mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 160mg
