Introduction
This delightful recipe features tender chicken cutlets coated in a savory Parmesan crust, cooked to perfection and served with a creamy garlic sauce. Perfect for a weeknight dinner or a special occasion, this dish balances rich flavors with a touch of brightness from lemon and parsley.
Ingredients
– 6 chicken cutlets
– Kosher salt and freshly ground black pepper, to taste
– 1½ tablespoons all-purpose flour
– 2 tablespoons freshly grated Parmesan, divided
– 2 tablespoons unsalted butter
– 1 tablespoon vegetable oil
– 3 cloves garlic, minced
– 1 cup chicken stock
– ¼ cup dry white wine
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons heavy cream
– 2 tablespoons chopped fresh parsley leaves
For the Parmesan Mixture:
– 5 tablespoons freshly grated Parmesan
– 4 tablespoons all-purpose flour
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4
Instructions
1. Season the chicken cutlets with 1 teaspoon of salt and ½ teaspoon of black pepper.
2. In a large bowl, combine 5 tablespoons of freshly grated Parmesan and 4 tablespoons of all-purpose flour to create the Parmesan mixture.
3. Dredge each seasoned chicken cutlet in the Parmesan mixture, ensuring an even coating.
4. Heat 2 tablespoons of unsalted butter and 1 tablespoon of vegetable oil in a large cast iron skillet over medium heat.
5. Working in batches if necessary, add the coated chicken cutlets to the skillet in a single layer. Cook until golden brown and cooked through, about 4-5 minutes per side, or until the internal temperature reaches 165°F. Once cooked, set the chicken aside and reduce the heat to medium-low.
6. In the same skillet, add 3 minced cloves of garlic and sauté until fragrant, approximately 1 minute.
7. Sprinkle 1½ tablespoons of all-purpose flour into the skillet and whisk until lightly browned, about 1 minute.
8. Gradually whisk in 1 cup of chicken stock, ¼ cup of dry white wine, and 1 tablespoon of freshly squeezed lemon juice. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until the sauce has reduced and slightly thickened, about 3 minutes.
9. Stir in the remaining 2 tablespoons of freshly grated Parmesan, 2 tablespoons of heavy cream, and 2 tablespoons of chopped fresh parsley leaves. Season the sauce with additional salt and pepper to taste.
10. Return the cooked chicken cutlets to the skillet, allowing them to warm through in the sauce.
11. Serve immediately, garnished with additional parsley if desired.
Detailed Directions and Instructions
Season the Chicken
Season the chicken cutlets with 1 teaspoon of salt and ½ teaspoon of black pepper.
Prepare the Parmesan Mixture
In a large bowl, combine 5 tablespoons of freshly grated Parmesan and 4 tablespoons of all-purpose flour to create the Parmesan mixture.
Dredge the Chicken
Dredge each seasoned chicken cutlet in the Parmesan mixture, ensuring an even coating.
Heat the Skillet
Heat 2 tablespoons of unsalted butter and 1 tablespoon of vegetable oil in a large cast iron skillet over medium heat.
Cook the Chicken Cutlets
Working in batches if necessary, add the coated chicken cutlets to the skillet in a single layer. Cook until golden brown and cooked through, about 4-5 minutes per side, or until the internal temperature reaches 165°F. Once cooked, set the chicken aside and reduce the heat to medium-low.
Sauté the Garlic
In the same skillet, add 3 minced cloves of garlic and sauté until fragrant, approximately 1 minute.
Make the Sauce Base
Sprinkle 1½ tablespoons of all-purpose flour into the skillet and whisk until lightly browned, about 1 minute.
Incorporate Liquids
Gradually whisk in 1 cup of chicken stock, ¼ cup of dry white wine, and 1 tablespoon of freshly squeezed lemon juice. Bring the mixture to a boil, then reduce the heat and let it simmer, stirring occasionally, until the sauce has reduced and slightly thickened, about 3 minutes.
Add Finishing Ingredients
Stir in the remaining 2 tablespoons of freshly grated Parmesan, 2 tablespoons of heavy cream, and 2 tablespoons of chopped fresh parsley leaves. Season the sauce with additional salt and pepper to taste.
Return Chicken to Skillet
Return the cooked chicken cutlets to the skillet, allowing them to warm through in the sauce.
Serve the Dish
Serve immediately, garnished with additional parsley if desired.
Notes
Chicken Cutlet Thickness
Ensure the chicken cutlets are of uniform thickness for even cooking.
Variations
Feel free to substitute the dry white wine with additional chicken stock for a non-alcoholic version.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Serving Suggestions
This dish pairs well with pasta, rice, or a side of steamed vegetables.
Cook techniques
Seasoning Chicken Cutlets
Ensure the chicken cutlets are well-seasoned with kosher salt and freshly ground black pepper before dredging to enhance their flavor.
Creating a Parmesan Mixture
Combine freshly grated Parmesan cheese with all-purpose flour to create a flavorful coating for the chicken cutlets that adds both taste and texture.
Dredging
Coat the seasoned chicken cutlets evenly in the Parmesan mixture, ensuring every piece is covered for optimal flavor and crispy texture when cooked.
Searing Chicken
Heat a combination of unsalted butter and vegetable oil in a skillet over medium heat. Sear the chicken cutlets in batches to achieve a golden brown crust and ensure they are cooked through.
Sautéing Garlic
After removing the chicken, add minced garlic to the skillet and sauté until fragrant, as this forms the base for the sauce.
Making a Roux
Sprinkle flour into the skillet with the sautéed garlic and whisk until lightly browned. This forms a roux that helps thicken the sauce.
Deglazing the Skillet
Gradually whisk in chicken stock, white wine, and lemon juice to deglaze the skillet, scraping up any browned bits for added depth of flavor in the sauce.
Reducing the Sauce
Allow the sauce to come to a boil and then simmer, stirring occasionally until it slightly thickens, which concentrates the flavors.
Finishing the Sauce
Stir in additional Parmesan, heavy cream, and chopped parsley to enrich the sauce before adding back the chicken cutlets.
Serving
Return the chicken to the skillet to warm in the sauce, and serve immediately, garnished with extra parsley for freshness.
FAQ
Can I use chicken breasts instead of cutlets?
Yes, you can use chicken breasts. Just ensure they are pounded to an even thickness for uniform cooking.
What can I substitute for dry white wine?
If you prefer not to use wine, you can substitute with additional chicken stock or a splash of vinegar diluted with water.
How do I know when the chicken is cooked through?
The chicken is properly cooked when its internal temperature reaches 165°F; using a meat thermometer will help ensure accuracy.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Just reheat gently before serving, adding a splash of stock or cream if the sauce has thickened too much.
What if I don’t have fresh parsley?
If fresh parsley is unavailable, you can use dried parsley, though the flavor will be less vibrant. Alternatively, consider other fresh herbs like basil or thyme.
Conclusion
This delicious Parmesan crusted chicken cutlet recipe is not only easy to prepare but also packed with flavor. The combination of garlic, white wine, and lemon juice in the creamy sauce elevates the dish, making it perfect for any occasion. Serve it over a bed of pasta or with a side of vegetables for a complete meal.
More recipes suggestions and combination
Chicken Piccata
Replace the heavy cream with capers and a bit more lemon juice to create a tangy piccata sauce that pairs beautifully with the chicken.
Parmesan Crusted Fish
Use the same Parmesan mixture to coat fish fillets like tilapia or cod, cooked in a similar manner for a lighter protein option.
Lemon Herb Chicken Thighs
Swap chicken cutlets for bone-in chicken thighs and marinate them in lemon juice and herbs before baking for a juicy and flavorful dish.
Garlic Butter Shrimp
Substitute the chicken with shrimp and follow the same cooking technique, adding the shrimp after sautéing the garlic for a quick and tasty seafood dish.
Mushroom and Spinach Risotto
Pair the chicken with a creamy mushroom and spinach risotto made with arborio rice, chicken stock, and Parmesan for a comforting side dish.
Caprese Chicken Skillet
Top the cooked chicken with fresh mozzarella, tomatoes, and basil, then drizzle with balsamic reduction for a delicious twist.
