Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 large eggs
- 1 cup all-purpose flour
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season the chicken breasts with salt and pepper.
- Set up a breading station with flour, beaten eggs, and a mixture of breadcrumbs and Parmesan cheese. Dredge each chicken breast in flour, dip in eggs, and coat with the breadcrumb mixture.
- Fry the coated chicken breasts in a pan until golden and crispy.
- In a separate saucepan, melt butter over medium heat, add minced garlic, and sauté until fragrant.
- Pour in the heavy cream and simmer. Stir in Parmesan cheese until melted and creamy.
- Plate the crispy chicken and drizzle with garlic cream sauce, garnishing with parsley if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan over low heat to maintain crispiness.
- This dish pairs well with roasted vegetables or a light salad.
- Consider serving over pasta or rice to enjoy the creamy sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
- Diet: Gluten Free (if using gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 serving
- Calories: 480 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 150mg