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Crispy parmesan chicken cutlets drizzled down the center with garlic sauce and garnished with fresh parsley on a white platter.

Crispy Parmesan Chicken with a Rich Garlic Sauce

A Mediterranean-inspired take on garlic parmesan chicken featuring crispy panko-parmesan breaded cutlets pan-seared in extra virgin olive oil and topped with a silky garlic reduction made with bone broth, fresh garlic, and Parmigiano-Reggiano.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Crispy Mediterranean Chicken:
  • - 1.5 lbs boneless skinless chicken breasts (4 cutlets, pounded to 1/2-inch thickness)
  • - 1 large egg
  • - 1 tbsp water
  • - 1/2 cup panko breadcrumbs
  • - 1/2 cup Parmigiano-Reggiano cheese freshly grated
  • - 1 tsp garlic powder
  • - 1 tsp Italian herbs dried oregano, basil, thyme
  • - 1/2 tsp paprika
  • - 1/2 tsp sea salt
  • - 1/4 tsp fresh black pepper
  • - 3 tbsp Extra Virgin Olive Oil for pan-searing
For the Rich Garlic Sauce:
  • - 1 tbsp Extra Virgin Olive Oil
  • - 1 tbsp unsalted butter
  • - 5 cloves fresh garlic finely minced
  • - 3/4 cup low-sodium chicken bone broth
  • - 1/2 cup light cream or full-fat Greek yogurt
  • - 1/2 cup Parmigiano-Reggiano cheese freshly grated
  • - 1 tsp Dijon mustard
  • - 1 tsp fresh lemon juice
  • - 2 tbsp fresh flat-leaf parsley finely chopped, for garnish

Method
 

Prep & Season:
  1. Place chicken cutlets between parchment paper and gently pound to an even 1/2-inch thickness. Season both sides with sea salt and black pepper.
Breading Station:
  1. In a shallow bowl, whisk egg and 1 tbsp water. In a second bowl, combine panko breadcrumbs, 1/2 cup grated Parmigiano-Reggiano, garlic powder, Italian herbs, and paprika.
Dredge:
  1. Dip each chicken cutlet into the egg mixture, allowing excess to drip off, then press firmly into the panko-parmesan mixture until evenly coated on all sides.
Golden EVOO Sear:
  1. Heat 3 tbsp Extra Virgin Olive Oil in a large skillet over medium heat. Pan-sear chicken cutlets for 4–5 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Transfer cutlets to a serving plate.
Build the Sauce Base:
  1. Lower skillet heat to medium-low. Add 1 tbsp EVOO, 1 tbsp butter, and minced garlic. Sauté for 30 seconds until fragrant. Pour in chicken bone broth, lemon juice, and Dijon mustard, scraping up browned bits from the pan bottom.
Emulsify & Finish:
  1. Remove pan from direct heat. Whisk in light cream (or Greek yogurt) and 1/2 cup Parmigiano-Reggiano until melted into a smooth, silky garlic sauce.
Plate & Garnish:
  1. Drizzle garlic sauce down the center of each crispy cutlet, sprinkle heavily with fresh chopped parsley, and serve hot.

Notes

- Grate Parmigiano-Reggiano fresh from the block to ensure a smooth, meltable sauce consistency without clumping.
- If using Greek yogurt instead of light cream, whisk it in strictly off the heat to prevent curdling.
- Serve sauce drizzled over the middle of cutlets to keep the outer edges crisp.