I’m excited to share this recipe with you because it’s a game-changer for a quick and delicious dinner. The combination of crispy parmesan-crusted chicken and a creamy lemon-garlicky sauce is a match made in heaven. And the best part? It’s ready in just 30 minutes!
Prep time: 15 minutes | Cooking time: 15 minutes | Total time: 30 minutes | Servings: 4
Ingredients
6 chicken cutlets
Kosher salt and freshly ground black pepper, to taste
5 ½ tablespoons all-purpose flour
7 tablespoons freshly grated Parmesan, divided
2 tablespoons unsalted butter
1 tablespoon vegetable oil
3 cloves garlic, minced
1 cup chicken stock
¼ cup dry white wine
1 tablespoon freshly squeezed lemon juice
2 tablespoons heavy cream
2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
- In a large bowl, combine 4 tablespoons flour and 5 tablespoons Parmesan (PARMESAN MIXTURE).
- Working one at a time, dredge chicken in PARMESAN MIXTURE until evenly coated.
- Heat butter and vegetable oil in a large cast-iron skillet over medium heat.
- Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165°F, about 4-5 minutes per side; set aside. Reduce heat to medium-low.
- Stir in garlic until fragrant, about 1 minute.
- Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
- Gradually whisk in chicken stock, wine, and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.
- Stir in remaining 2 tablespoons Parmesan, heavy cream, and parsley; season with salt and pepper to taste. Return chicken to the skillet.
How to Serve:
Serve immediately and enjoy the crispy parmesan-crusted chicken with the creamy lemon-garlicky sauce spooned over the top.
Nutritional Information (per serving)
Calories: 420
Protein: 37g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 60mg
Sodium: 450mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 2g
