Ingredients:

  • 4 boneless, skinless chicken breasts (pounded thin or cutlets)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 1 cup Panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1/2 teaspoon dried Italian seasoning
  • 4 tablespoons olive oil (or vegetable oil, divided)
  • 3 tablespoons unsalted butter (divided)
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine or low-sodium chicken stock
  • 1/2 cup heavy cream
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Prepare Chicken: If using full breasts, slice horizontally into thinner cutlets (approx. 1/2 inch thick). Place between plastic wrap and pound gently until uniform thickness (about 1/4 inch). Season lightly with salt and pepper.
  2. Set Up Dredging Station: Prepare three shallow dishes: one with flour, one with the egg wash (eggs beaten with 1 tbsp water), and the third with the Panko, Parmesan cheese, and Italian seasoning mix.
  3. Dredge: Working one piece at a time, coat the cutlet completely in flour, shake off excess. Dip thoroughly in the egg wash. Finally, press firmly into the Panko/Parmesan mix until fully coated. Set aside.
  4. Sear: Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the chicken into the hot oil (work in batches if necessary). Sear for 3–4 minutes per side until deeply golden brown and crispy. Confirm the internal temperature reaches 165°F (74°C).
  5. Rest: Remove the cooked chicken and place it on a wire rack or paper towel-lined plate to drain and rest.
  6. Sauté Garlic: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the pan drippings. Add the minced garlic and red pepper flakes (if using). Cook for 30–60 seconds, stirring constantly, until fragrant (do not let the garlic burn).
  7. Deglaze: Pour in the white wine or stock and scrape up any browned bits (fond) from the bottom of the pan. Bring to a simmer and reduce slightly (about 1 minute).
  8. Add Cream: Pour in the heavy cream. Stir well and bring the mixture to a gentle simmer. Allow it to reduce and thicken slightly (about 2-3 minutes).
  9. Finish Sauce: Stir in 1/4 cup of the extra grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.
  10. Serve: Gently place the rested cutlets back into the pan for 30 seconds to reheat and coat (optional). Transfer chicken to plates, spoon remaining sauce over the top. Garnish generously with fresh parsley and extra Parmesan, and serve immediately.