Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (panko works wonderfully)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 large eggs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Equipment Needed
- Baking sheet
- Parchment paper
- Shallow bowls (for breading)
- Meat mallet (or rolling pin)
- Large skillet
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions
First things first, let’s get our chicken ready! I like to start by placing the chicken breasts between two pieces of plastic wrap and gently pounding them to an even thickness, about half an inch thick. This helps them cook uniformly and stay juicy. Once that’s done, I season both sides with salt and pepper. It’s amazing how a little salt can elevate the flavor! (See the next page below to continue steps…)