Description
Chicken breasts crusted in Parmesan cheese and breadcrumbs, pan‑fried until golden, then served with a rich creamy garlic Parmesan sauce.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.2 kg)
- Salt and freshly ground black pepper, to taste
- ½ cup all‑purpose flour
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese (divided)
- 1 cup breadcrumbs (Panko or regular)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth or white wine
- 1 teaspoon Italian seasoning or dried herbs (basil, oregano mix)
- Optional: chopped fresh parsley for garnish
Instructions
- Pound chicken breasts to even thickness if needed. Season both sides with salt and pepper.
- Set up three shallow dishes: one with flour; one with beaten eggs; one with a mix of breadcrumbs + half of the Parmesan cheese.
- Dip each chicken breast first in the flour (shake off excess), then into the beaten eggs, then into the breadcrumb‑Parmesan mix, pressing gently so crumbs adhere.
- Heat olive oil + butter in a large skillet over medium heat. Fry the chicken until crust is golden and chicken is cooked through (about 4‑5 minutes per side depending on thickness). Remove and set aside.
- In the same pan, add minced garlic and cook until fragrant (≈30 seconds). Pour in chicken broth or white wine to deglaze, scraping up browned bits.
- Add heavy cream, remaining Parmesan cheese, and Italian seasoning. Stir and let sauce simmer for a few minutes until it thickens to your liking.
- Return the crusted chicken to the pan, spoon sauce over to coat, and heat through (1‑2 minutes).
- Garnish with chopped parsley if desired, then serve hot (with sides like pasta, vegetables, rice, etc.).
Notes
- Use chicken that is uniform in thickness so it cooks evenly.
- Don’t overcrowd the pan when frying, or crust will steam instead of crisping.
- If sauce gets too thick, thin with a splash of broth or water.
- You can substitute breadcrumbs with crushed crackers or crumbs of flatbread for different texture.
- Leftovers: store in fridge, reheat gently so cream sauce doesn’t separate.
Nutrition
- Serving Size: 1 breast with sauce (about 300‑350 g)
- Calories: ≈ 550‑650 kcal
- Sugar: ≈ 2‑4 g
- Sodium: ≈ 600‑800 mg
- Fat: ≈ 35‑45 g
- Saturated Fat: ≈ 15‑25 g
- Unsaturated Fat: (monounsaturated + polyunsaturated) ≈ 10‑15 g
- Trans Fat: ≈ 0.5‑1 g
- Carbohydrates: ≈ 25‑30 g
- Fiber: ≈ 1‑2 g
- Protein: ≈ 45‑55 g
- Cholesterol: ≈ 180‑220 mg
