“I’ve been making this recipe for so long, it’s a no-brainer for me now.
This recipe delivers tender chicken cutlets coated in a simple Parmesan breading, all enveloped in a luscious and creamy garlic Parmesan sauce. It’s a relatively quick and easy dish that’s packed with flavor and perfect for a satisfying weeknight meal.
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Ingredients:
Chicken:
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| Ingredient | Quantity |
|---|---|
| Large chicken breasts | 2 |
Breading:
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| Ingredient | Quantity |
|---|---|
| Gluten-Free Bake Mix 2 OR almond flour | 4 tbsp (60 mL) |
| Parmesan cheese (canister) | 2 tbsp (30 mL) |
| Salt | 1/2 tsp (2 mL) |
| Black pepper | 1/4 tsp (1 mL) |
Garlic Butter Parmesan Sauce:
| Ingredient | Quantity |
|---|---|
| Butter | 2 tbsp (30 mL) |
| Crushed garlic | 3 tbsp (45 mL) |
| Chicken stock | 1 1/4 cups (300 mL) |
| Whipping cream | 1 cup (250 mL) |
| Grated Mozzarella cheese | 1/4 cup (60 mL) |
| Parmesan cheese | 2 tbsp (30 mL) |
| Dried cilantro OR dried parsley | 1/2 tsp (2 mL) |
| Chopped fresh cilantro OR parsley | 2 tsp (10 mL) |
| Olive oil | For cooking chicken |
Instructions:
- Prepare the chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets.
- Make the breading: In a small bowl, combine the Gluten-Free Bake Mix 2 (or almond flour), Parmesan cheese, salt, and black pepper.
- Coat the chicken: Using a spoon, spoon the breading mixture onto both sides of the chicken cutlets, pressing gently to adhere.
- Cook the chicken: Heat olive oil in a large frying pan over medium-high heat. Place all the chicken cutlets in the hot pan and cook on both sides, turning frequently, until golden brown and almost cooked through.
- Prepare the garlic butter: In another frying pan, melt the butter over medium-low heat.
- Sauté the garlic: Add the crushed garlic to the melted butter and stir-fry until it just starts to turn golden. Be careful not to burn the garlic.
- Make the sauce: Add the chicken stock, whipping cream, grated Mozzarella cheese, Parmesan cheese, and dried cilantro (or parsley) to the pan with the garlic butter.
- Melt the cheeses: Cook, stirring occasionally, until the cheeses are well mixed in and completely melted, creating a smooth sauce.
- Finish cooking the chicken in the sauce: Add the partially cooked chicken cutlets to the sauce in the pan. Cook for another 1 to 2 minutes, or until the chicken is tender and white throughout when you cut into a piece. Be careful not to overcook the chicken, as it can become dry. Check for doneness.
- Garnish and serve: Sprinkle the chopped fresh cilantro (or parsley) over the chicken and sauce before serving. Serve immediately.
