Parmesan breaded chicken cutlets in a creamy garlic sauce
You’ve noticed, on the meat side, I almost only make chicken. In fact, I hardly eat meat any more, once a week, and again, often I only do it for my darling ^^ I don’t think I go totally veggie because I appreciate a nice piece of meat from time to time , but I now favor quality over quantity, as many of you have seen the messages I receive;)
I prepared the recipe of the day with beautiful free-range chicken cutlets and the Parmesan “breadcrumbs” make them really soft. I accompanied the meat with a creamy sauce spiced up with garlic: if you don’t like it too much, don’t hesitate to use fewer cloves;)
At home, we really liked it, do not hesitate to leave me your impressions in the comments if you test the recipe!
- 4 chicken cutlets
- 20 cl heavy cream
- 30 cl vegetable broth
- 50 g grated Parmesan
- 1/2 red onion
- 6 clove garlic
- 3 tbsp flour
- olive oil
- salt and pepper
- Peel and finely chop the onion. Peel and degerm the garlic cloves. Cut the chicken cutlets in half lengthwise.
- Mix the flour and half of the grated Parmesan. Bread the chicken in it then brown it in a pan with a little olive oil. Once the chicken is cooked, remove from the pan.
- Put the chopped red onion and the squeezed garlic cloves in the pan, adding a little oil if necessary and let melt. Add the vegetable broth and scrape off the juices. Bring to a boil and let reduce by half.
- Add the heavy cream and the rest of the grated Parmesan, mix and simmer for 5 minutes. Adjust the seasoning. Return the chicken to the pan to reheat it then serve with fresh pasta or rice.