Next, I prepare my breading station. In one shallow bowl, I whisk together the eggs until they’re nice and frothy. In another bowl, I combine the grated Parmesan, breadcrumbs, garlic powder, onion powder, salt, and pepper. This combination smells incredible! Now, I dip each chicken breast first into the egg, making sure to coat it well, and then into the Parmesan mixture, pressing it on to ensure that delicious crust sticks. I place the breaded chicken on a baking sheet lined with parchment paper.
Once all the chicken is breaded, I heat olive oil and butter in a large skillet over medium heat. When the butter bubbles, I add the chicken to the pan, cooking in batches if necessary to avoid overcrowding. Each side should take about 4–5 minutes or until golden brown. The aroma of the chicken frying is just heavenly; I can hardly wait to taste it! Once cooked, I set the chicken aside on a plate to rest, letting that crispy exterior maintain its fabulous crunch.
Now for the creamy garlic sauce! In the same skillet, I add the minced garlic and sauté it for just about a minute—don’t let it burn! Then, I pour in the heavy cream, whisking well until everything is combined. The sauce thickens up beautifully and becomes a rich, alluring color. I let it simmer for a few minutes, stirring occasionally, and then serve it generously over the crispy chicken. Delicious!
Pro Tips for Best Results
In my quest for perfection, I’ve experimented with different types of cheese in the coating. I found that combining half Parmesan and half pecorino Romano adds a wonderful depth of flavor! Trust me, if you’re a cheese lover like me, you’ll appreciate this little switch-up.
I also discovered that letting the breaded chicken sit for about 10 minutes before cooking helps the crust adhere better. This little tip saves any potential breading slips while frying and ensures you get that wonderful crispiness in every bite.
Lastly, don’t rush the garlic sauce. Cooking it over too high a heat can cause the cream to curdle, which is a big no-no! Keep it on a gentle simmer, and you’ll end up with a silky and smooth sauce that complements the chicken perfectly.
Common Mistakes to Avoid
One mistake I made during my first attempt was not seasoning the chicken before breading. It’s crucial to add salt and pepper to boost the flavors right from the start. Otherwise, your chicken can taste a bit bland compared to the bold flavors of the crust and sauce. (See the next page below to continue…)