Meals Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If thick, slice each breast horizontally to make two thinner cutlets (about 1/2 inch thick) or pound gently between plastic wrap to an even thickness.

Season and set up dredging station

In a shallow bowl whisk the eggs until combined. In a second shallow dish combine the flour, 1 tsp kosher salt and 1/2 tsp black pepper. In a third shallow dish combine the breadcrumbs and 1/4 tsp black pepper and 1/2 tsp salt.

Dredge the chicken

Working one at a time: dredge each cutlet in flour, shaking off excess; dip into the beaten eggs; press into breadcrumbs to coat evenly. Set coated cutlets on a plate and repeat.

Pan-fry chicken

Heat a large skillet over medium-high and add 2 tbs olive oil and 1 tbs butter. When the fat is hot and shimmering, add 2-3 cutlets without crowding. Cook 3-4 minutes per side until golden brown and internal temperature reaches 160-165°F (71-74°C). Transfer cooked cutlets to a clean plate and tent with foil to keep warm. Repeat with remaining cutlets, adding the remaining 1 tbs olive oil and 1 tbs butter as needed.

Optional: Alternative cooking

If you prefer baking: place breaded cutlets on a parchment-lined sheet, spray lightly with oil, and bake at 425°F (220°C) for 12-16 minutes, flipping once, until golden and cooked through.

Begin sauce

In the same skillet used for the chicken, reduce heat to medium and add the minced garlic. Sauté for 30-45 seconds until fragrant, scraping up any browned bits from the pan.

Deglaze and reduce

Pour in 1 cup chicken stock to deglaze the pan. Use a wooden spoon to scrape up browned bits. Let the stock simmer and reduce by about one-third (3-4 minutes).

Add cream and flavorings

Lower heat to medium-low and add the heavy cream, Dijon mustard, lemon juice, red pepper flakes, remaining 1 tsp salt and 1/2 tsp black pepper. Stir to combine and let simmer gently for 3-5 minutes until slightly thickened.

Finish sauce with cheese and herbs

Stir in the grated Parmesan until melted and smooth. Taste and adjust seasoning with additional salt, pepper or lemon as needed. Stir in 1 tbs chopped parsley.

Coat chicken and serve

Return the cooked cutlets to the skillet, spooning sauce over each cutlet and letting them warm together for 1-2 minutes so the chicken finishes cooking and absorbs the sauce. Garnish with remaining chopped parsley and serve immediately over rice or pasta if using.

Cook rice or pasta

If serving with rice: bring 4 cups water and a pinch of salt to a boil, add 2 cups rice, reduce to a simmer, cover and cook 18 minutes (or according to package) until tender. If serving pasta: cook in boiling salted water according to package directions until al dente, drain and toss with a drizzle of olive oil.

Fry instead of pan-sear (optional)

If you prefer a crispier crust, heat 1/2 cup vegetable oil in a skillet to 350°F (175°C) and shallow-fry breaded cutlets 2-3 minutes per side until deep golden. Drain on paper towels before finishing in sauce as directed.