Description
Indulge in a restaurant-quality meal at home with these tender, golden-brown chicken cutlets coated in a savory, crispy parmesan crust. Finished with a silky, citrus-infused lemon cream sauce, this protein-packed dish offers a perfect balance of salty, nutty flavors and bright, refreshing zest. It is an elegant yet remarkably simple option for busy weeknights, pairing beautifully with fresh steamed vegetables or your favorite pasta.
Ingredients
1 pound boneless skinless chicken breasts sliced into thin cutlets
1 large egg
1/2 cup finely grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons olive oil
1 cup heavy cream
2 cloves garlic minced
2 tablespoons fresh lemon juice
1 teaspoon lemon pepper seasoning
Instructions
In a shallow bowl, whisk the egg until well combined.
In a separate shallow bowl, combine the grated Parmesan and Italian seasoning.
Dip each chicken cutlet into the egg wash and then press into the Parmesan mixture to coat evenly.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chicken to the skillet and cook for 3 to 4 minutes per side until golden brown and cooked through.
Remove the chicken from the skillet and set aside on a plate.
In the same skillet or a small saucepan, combine the heavy cream, minced garlic, lemon juice, and lemon pepper seasoning.
Bring the sauce to a gentle simmer for 3 to 5 minutes until it thickens slightly.
Pour the finished lemon cream sauce over the warm chicken cutlets and serve immediately.
Notes
Ensure you grate your own Parmesan cheese from a block for the best melting texture. Select a full-fat heavy cream to keep the sauce silky. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Prep Time: 15
- Cook Time: 15
- Category: Chicken Dinner
- Method: Pan-searing
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 145mg