Chicken Cutlets Parmesan Recipe

5 from 1 vote

Chicken Cutlets Parmesan Recipe - thin, crispy breaded boneless chicken breasts served with a delicious Parmesan Alfredo sauce that's creamy and full of flavor.

Prep Time10

Cook Time15

Total Time25

Course: Main Dishes

Cuisine: Italian

Keyword: Chicken Cutlets Parmesan Recipe

Servings: servings

Calories: 959kcal

Author: Lois

Ingredients

For the Chicken

1 boneless skinless chicken breast sliced thin and pounded thin.
½ cup seasoned breadcrumbs
One egg; slightly beaten
Vegetable oil

For the Alfredo Sauce

¾ cup heavy cream
3 tablespoons butter
½ cup freshly grated Parmesan cheese
4 ounces Fettuccine noodles; cooked according to package directions.
Freshly ground black pepper

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Instructions

How to Prepare the Chicken:

Add the breadcrumbs to a shallow baking dish. Then whisk the egg in a small flat dish that’s big enough to hold the chicken.
Next, dip the chicken cutlets one at a time in the egg and then into the breadcrumbs. Make sure both sides of the chicken are covered in breadcrumbs.
Heat the oil in a heavy pan and add the chicken cutlets to the hot oil. Allow them to cook in the oil for about 4 minutes on each side until they are golden brown.
Check the chicken with an digital meat thermometer to make sure it reaches 165° internally. Remove from the pan and cover with aluminum foil to keep warm while you prepare the creamy Alfredo sauce.

How to Prepare the Alfredo Sauce:

In a small saucepan, melt the butter. Then add the heavy cream and bring to a boil. Finally add the Parmesan cheese.
Allow the mixture to cook for a few more minutes until it has thickened up. Stir in the cooked Fettuccine noodles.
Serve alongside the chicken. Spoon a little of the sauce on top of the chicken if desired.

Notes

Check out my post, How to Make Thin Chicken Cutlets, for step-by-step photo instructions on how I easily get boneless, skinless chicken breasts thin and ready for fast cooking!

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