Parmesan Crusted Chicken Cutlets in Tomato Cream Sauce
Transform your weeknight dinner into a restaurant-worthy masterpiece with this Parmesan Crusted Chicken Cutlets in Tomato Cream Sauce recipe. Tender chicken breasts are pounded thin, coated in a golden, crispy Parmesan-breadcrumb crust, and pan-fried to perfection. The cutlets are then nestled in a rich and velvety tomato cream sauce, infused with garlic, onion, and fragrant herbs like basil and oregano. This comforting dish is finished with a sprinkle of fresh parsley and pairs beautifully with pasta, rice, or a crisp side salad. With just 20 minutes of prep and straightforward steps, you’ll have a flavorful, elegant dinner your family will love! Perfect for those searching for Italian-inspired chicken recipes or quick skillet dinners, this dish hits all the right notes.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 cup Parmesan cheese, grated
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup tomato puree
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts between plastic wrap or parchment paper and use a meat mallet to pound them to an even thickness, about 1/2 inch thick.
Season the chicken on both sides with salt and black pepper.
Set up a breading station: Place the all-purpose flour in one shallow dish, whisk the eggs and water together in a second shallow dish, and combine the Parmesan cheese and breadcrumbs in a third shallow dish.
Dredge each chicken cutlet in the flour, shaking off any excess. Dip it into the egg mixture, then coat it in the Parmesan-breadcrumb mixture, pressing to adhere.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the chicken cutlets in batches for about 4-5 minutes per side, until golden brown and fully cooked (165°F internal temperature). Transfer to a plate and cover to keep warm.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the tomato puree, heavy cream, dried basil, dried oregano, and sugar. Stir to combine and simmer for 5-7 minutes until the sauce thickens slightly.
Return the cooked chicken cutlets to the skillet, spooning the sauce over them. Cook for another 2-3 minutes to heat through.
Garnish with freshly chopped parsley and serve the Parmesan crusted chicken cutlets with the tomato cream sauce over pasta, rice, or alongside a crisp salad.
Nutrition Facts
Calories |
3886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1326 mg | 442% | |
| Sodium | 6219 mg | 270% | |
| Total Carbohydrate | 217.4 g | 79% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 30.2 g | ||
| Protein | 292.9 g | 586% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1185 mg | 91% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1675 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
