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Instructions:
- In a shallow bowl, combine Parmesan cheese, breadcrumbs, paprika, salt, and black pepper.
- Dip each chicken breast into the beaten eggs, then coat thoroughly in the Parmesan breadcrumb mixture, pressing lightly to adhere.
- Heat butter and olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter for the sauce. Add minced garlic and cook for about 1 minute, until fragrant.
- Whisk in the flour and cook for another minute to create a roux.
- Gradually pour in the heavy cream and chicken broth while whisking continuously to prevent lumps.
- Stir in Italian seasoning, salt, and black pepper. Simmer for 3–4 minutes, or until the sauce thickens to a creamy consistency.
- Spoon the warm garlic cream sauce over the crispy chicken and garnish with chopped parsley before serving.
Variations
- Use panko breadcrumbs instead of regular for an extra-crispy crust.
- Add a sprinkle of mozzarella on top before baking for a cheesy melt.
- Replace the chicken with pork cutlets or turkey cutlets for a twist.
- Stir a splash of white wine into the sauce for added depth and aroma.
Tips
- Pound the chicken to an even thickness to ensure even cooking.
- Avoid overcrowding the skillet—cook in batches if needed for a perfect crust.
- To keep the coating crisp, place the cooked chicken on a wire rack instead of a plate while you make the sauce.
- For a restaurant-style finish, bake the chicken at 425°F for 10 minutes after searing to lock in flavor and maintain crunch.
