Ingredients
Scale
1.5 lbs Boneless, skinless chicken breasts
0.5 cup All-purpose flour
2 Large eggs, beate
0.75 cup Grated Pecorino Romano cheese
0.5 cup Plain breadcrumbs
3 tablespoons Olive oil, divided
3 cloves Garlic, minced
0.75 cup Chicken broth
0.5 cup Heavy cream
2 tablespoons Fresh parsley, chopped
Salt and freshly ground black pepper to taste
Instructions
- Pat the chicken breasts dry and slice them to even thickness if needed
- Set up three shallow dishes for dredging: flour, beaten eggs, and a mixture of Romano cheese and breadcrumbs
- Dredge each chicken cutlet in flour, dip in egg, then coat in the breadcrumb mixture
- Pan-fry the chicken in olive oil until golden brown and cooked through
- Sauté minced garlic in the same pan, then deglaze with chicken broth
- Stir in heavy cream and additional cheese to create the sauce
- Season sauce with salt and pepper, then return chicken to the skillet to heat through
- Garnish and serve immediately
Notes
Use gluten-free flour and breadcrumbs for a gluten-free version.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 150 mg