2 large chicken breasts, sliced horizontally into cutlets

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Parmesan Crust

½ cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

¾ cup grated Parmesan cheese

1 tablespoon chopped fresh parsley

2 tablespoons olive oil

Creamy Garlic Sauce

2 tablespoons butter

4 garlic cloves, minced

1 cup heavy cream

½ cup chicken broth

½ cup grated Parmesan cheese

1 teaspoon Dijon mustard

½ teaspoon Italian seasoning

Salt and black pepper to taste

Optional Garnish

Fresh parsley

Extra Parmesan

Cracked black pepper

Directions

Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.

Season chicken cutlets with salt, pepper, garlic powder, onion powder, and Italian seasoning.

Set up dredging stations: flour in one bowl, beaten eggs in another, and a mixture of panko breadcrumbs, Parmesan cheese, and parsley in a third.

Coat each chicken cutlet in flour, dip into egg, then press firmly into the Parmesan breadcrumb mixture until fully coated.

Arrange on the baking tray, drizzle lightly with olive oil, and bake for 22–25 minutes until golden and cooked through.

Meanwhile, melt butter in a saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant.

Pour in chicken broth and heavy cream, stirring to combine. Simmer for 3–4 minutes.

Stir in Parmesan cheese, Dijon mustard, Italian seasoning, salt, and black pepper. Cook until smooth and creamy.

Serve the crispy Parmesan crusted chicken topped with creamy garlic sauce and garnish with parsley and extra Parmesan.

Calories: ~540 per serving

Carbohydrates: 18g

Fat: 30g

Protein: 47g

Fiber: 1g

Sugar: 2g