Crispy Chicken Cutlet with Creamy Mushroom Sauce
Crispy Chicken Cutlet with Creamy Mushroom Sauce
Ingredients
For the Chicken Cutlets
- 2 chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all purpose flour
- 1 egg
- 1/4 cup milk
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
For the Creamy Mushroom Sauce
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Slice each chicken breast in half lengthwise to create four thinner cutlets.
⏱️ 2 min
- 2
Place each chicken cutlet between two sheets of parchment paper and pound with a meat mallet or rolling pin until thin and even in thickness.
⏱️ 5 min
- 3
Season both sides of the chicken cutlets evenly with paprika, garlic powder, salt, and black pepper.
⏱️ 2 min
- 4
Set up a breading station: in the first bowl, place the all purpose flour; in the second bowl, whisk together the egg and milk; in the third bowl, place the panko breadcrumbs.
⏱️ 3 min
- 5
Dredge each seasoned chicken cutlet first in the flour, tapping off any excess. Then, dip into the egg mixture, allowing excess to drip off. Finally, coat thoroughly in the panko breadcrumbs, pressing gently to ensure adhesion. Set aside.
⏱️ 8 min
- 6
Heat olive oil in a large pan over medium-high heat.
⏱️ 2 min
- 7
Once the oil is hot, carefully place the breaded chicken cutlets into the pan. Cook each side for 3 to 4 minutes, or until golden brown and cooked through.
⏱️ 8 min
- 8
Remove the cooked chicken cutlets from the pan and set them aside on a plate.
⏱️ 1 min
- 9
In the same pan, melt butter over medium heat.
⏱️ 1 min
- 10
Add sliced mushrooms to the pan and sauté for 3 to 4 minutes until softened and lightly browned.
⏱️ 4 min
- 11
Pour in chicken broth and bring to a simmer. Let it simmer for 2 minutes to reduce slightly.
⏱️ 3 min
- 12
Stir in heavy cream and Parmesan cheese.
⏱️ 1 min
- 13
Bring the sauce to a gentle simmer and cook, stirring occasionally, until it slightly thickens to your desired consistency.
⏱️ 3 min
- 14
Return the cooked chicken cutlets to the pan, nestling them into the creamy mushroom sauce.
⏱️ 1 min
- 15
Garnish with fresh parsley and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Cutlet with Creamy Mushroom Sauce
For the Chicken Cutlets
- 2 chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all purpose flour
- 1 egg
- 1/4 cup milk
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
For the Creamy Mushroom Sauce
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Slice each chicken breast in half lengthwise to create four thinner cutlets.
⏱️ 2 min - 2
Place each chicken cutlet between two sheets of parchment paper and pound with a meat mallet or rolling pin until thin and even in thickness.
⏱️ 5 min - 3
Season both sides of the chicken cutlets evenly with paprika, garlic powder, salt, and black pepper.
⏱️ 2 min - 4
Set up a breading station: in the first bowl, place the all purpose flour; in the second bowl, whisk together the egg and milk; in the third bowl, place the panko breadcrumbs.
⏱️ 3 min - 5
Dredge each seasoned chicken cutlet first in the flour, tapping off any excess. Then, dip into the egg mixture, allowing excess to drip off. Finally, coat thoroughly in the panko breadcrumbs, pressing gently to ensure adhesion. Set aside.
⏱️ 8 min - 6
Heat olive oil in a large pan over medium-high heat.
⏱️ 2 min - 7
Once the oil is hot, carefully place the breaded chicken cutlets into the pan. Cook each side for 3 to 4 minutes, or until golden brown and cooked through.
⏱️ 8 min - 8
Remove the cooked chicken cutlets from the pan and set them aside on a plate.
⏱️ 1 min - 9
In the same pan, melt butter over medium heat.
⏱️ 1 min - 10
Add sliced mushrooms to the pan and sauté for 3 to 4 minutes until softened and lightly browned.
⏱️ 4 min - 11
Pour in chicken broth and bring to a simmer. Let it simmer for 2 minutes to reduce slightly.
⏱️ 3 min - 12
Stir in heavy cream and Parmesan cheese.
⏱️ 1 min - 13
Bring the sauce to a gentle simmer and cook, stirring occasionally, until it slightly thickens to your desired consistency.
⏱️ 3 min - 14
Return the cooked chicken cutlets to the pan, nestling them into the creamy mushroom sauce.
⏱️ 1 min - 15
Garnish with fresh parsley and serve immediately.
⏱️ 1 min