Ingredients:

  • 4 medium (approx. 6 oz each) Boneless, Skinless Chicken Breast
  • ½ cup All-Purpose Flour
  • 2 Large Eggs, lightly whisked
  • 1 ½ cups Panko Breadcrumbs
  • ½ cup Freshly Grated Parmesan Cheese (for crust)
  • 1 tsp Kosher or Sea Salt, divided
  • ½ tsp Black Pepper, divided
  • ½ tsp Paprika (Optional)
  • ½ cup Neutral Oil (e.g., Vegetable or Canola)
  • 4 tbsp Unsalted Butter, divided
  • 5 large cloves Garlic, finely minced
  • ½ cup Low Sodium Chicken Stock or dry white wine
  • ⅓ cup Freshly Grated Parmesan Cheese (for sauce)
  • 1 tbsp Freshly squeezed Lemon Juice
  • 2 tbsp Fresh Parsley, chopped
  • Pinch Red Pepper Flakes (Optional)

Instructions:

  1. Prep the Chicken: Place each chicken breast between two sheets of parchment paper. Pound the chicken until uniformly thin (about ½ inch or 1.25 cm). Season lightly with salt and pepper.
  2. Set Up the Breading Station: Arrange three shallow dishes. Dish 1: Flour, seasoned with salt, pepper, and paprika. Dish 2: Whisked eggs. Dish 3: Panko breadcrumbs combined thoroughly with the ½ cup of Parmesan cheese.
  3. Bread the Chicken: Dredge each cutlet first in flour (shake off excess), then dip in egg (let excess drip off), and finally press firmly into the Panko-Parmesan mixture until fully coated. Set aside on a rack.
  4. Heat the Oil: Place an oven-safe skillet over medium-high heat. Add the oil and 2 tbsp of butter. The fat is ready when a sprinkle of breadcrumbs sizzles immediately.
  5. Sear the Cutlets: Working in batches, place cutlets carefully into the hot fat. Sear for 2–3 minutes per side until deeply golden brown and a lovely crust has formed.
  6. Finish Cooking: Once seared, transfer all cutlets back to the pan (or a baking sheet). Finish by reducing the heat to low and covering the skillet for 3-5 minutes, or transfer the pan to a preheated oven (350°F / 175°C) for 5-8 minutes. Cook until the internal temperature reaches 165°F (74°C). Remove the cutlets and place them on a resting rack.
  7. Sauté the Aromatics: Pour off any excess oil from the skillet, leaving any browned bits (fond). Add the remaining 2 tbsp of butter and reduce heat to medium-low. Add the minced garlic and red pepper flakes (if using). Sauté for 30–60 seconds until fragrant. Do not let the garlic burn.
  8. Deglaze and Build the Sauce: Pour in the chicken stock (or wine). Scrape up the browned bits from the bottom of the pan. Bring to a simmer and cook for 1 minute until slightly reduced.
  9. Emulsify the Cheese: Reduce the heat to the lowest setting (or turn off the heat completely). Stir in the remaining ⅓ cup of fresh Parmesan and the lemon juice. Stir rapidly until the cheese melts smoothly into the liquid, forming a thick, creamy sauce. Check seasoning.
  10. Serve: Place the crispy cutlets back into the pan (or onto serving plates). Spoon the garlic parmesan sauce generously over each cutlet. Garnish with fresh chopped parsley.