Modern Chicken Cutlet Supreme

About this recipe

This modern take on Chicken Cutlet Supreme features perfectly golden, crispy chicken cutlets paired with a luscious, creamy Dijon Parmesan sauce. Utilizing fresh herbs and simple culinary techniques, this dish is elevated yet accessible, making it perfect for a weeknight dinner or a special occasion.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Mix panko, Parmesan, oregano, garlic powder, salt, and pepper in a shallow dish.

3. 3

   Dip chicken in beaten eggs, then coat with panko mixture, pressing to adhere.

4. 4

   Heat olive oil and butter in a skillet over medium heat. Brown chicken on both sides, about 4 minutes each.

5. 5

   Transfer chicken to a baking dish, bake until cooked through, about 15-20 minutes.

6. 6

   In the same skillet, reduce heat and add chicken broth, heavy cream, Dijon, and Parmesan. Simmer until thickened.

7. 7

   Serve chicken cutlets with sauce drizzled on top, garnish with parsley. Enjoy!