Ingredients
Equipment
Instructions
Preparation and Cooking
- Set up three shallow dishes. In the first, whisk together the flour, garlic powder, salt, and pepper. In the second, beat the eggs. In the third, combine 1 cup Parmesan cheese and Panko breadcrumbs.
- Pat chicken cutlets dry. Dip each into the flour, then the eggs, and finally press firmly into the Parmesan-Panko mixture to coat completely.
- Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Fry cutlets for 3-4 minutes per side until a golden-brown crust forms. Transfer to a wire rack.
- In a saucepan, melt 1 tbsp butter over medium-low heat. Sauté minced garlic for 60 seconds. Pour in heavy cream and simmer for 2-3 minutes.
- Whisk 1/4 cup Parmesan cheese and black pepper into the simmering cream until smooth and slightly thickened.
- Stack the crispy cutlets, drizzle generously with the white garlic sauce, and garnish with freshly chopped parsley.
Notes
Use freshly grated Parmesan cheese for both the crust and the sauce. Pre-shredded cheese will not melt smoothly.
Always rest your fried chicken cutlets on a wire cooling rack rather than a plate to prevent the bottom crust from getting soggy from trapped steam.
Always rest your fried chicken cutlets on a wire cooling rack rather than a plate to prevent the bottom crust from getting soggy from trapped steam.
