Description

Golden, pan-fried chicken cutlets topped with a luxurious creamy garlic mushroom sauce. A comforting yet elegant dish perfect for dinners or special occasions.

Ingredients

Units Scale

2 large boneless, skinless chicken breasts, halved horizontally
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
1/2 teaspoon garlic powder
Salt and black pepper, to taste
3 tablespoons olive oil (for frying)
2 tablespoons butter
1 tablespoon olive oil (for sauce)
2 cloves garlic, minced
8 oz cremini or button mushrooms, sliced
1/2 cup chicken broth
3/4 cup heavy cream
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Place chicken between plastic wrap and gently pound to even thickness. Season with salt, pepper, and garlic powder.
Set up breading stations: flour in one bowl, beaten eggs in another, and panko in a third. Dredge each chicken piece in flour, then egg, then panko.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Cook chicken for 3–4 minutes per side or until golden and cooked through. Remove and keep warm.
In the same skillet, add butter and 1 tablespoon olive oil. Sauté garlic for 30 seconds.
Add mushrooms and cook until browned, about 5–6 minutes.
Pour in chicken broth and simmer for 2–3 minutes.
Add heavy cream and stir until the sauce thickens, about 3–4 minutes. Season with salt and pepper to taste.
Pour the mushroom cream sauce over the crispy chicken cutlets and garnish with chopped parsley.
Serve immediately with your choice of side.

Notes

Pounding the chicken evenly ensures faster and more uniform cooking.
Use a meat thermometer to check doneness—internal temperature should reach 165°F (74°C).
For extra flavor, add a splash of white wine to the sauce before the cream.
Pairs well with mashed potatoes, pasta, or steamed vegetables.

Nutrition

Serving Size: 1 cutlet with sauce
Calories: 520
Sugar: 2g
Sodium: 420mg
Fat: 34g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 35g
Cholesterol: 160mg