Using grated parmesan cheese in lieu of breadcrumbs for my Parmesan Crusted Chicken, these chicken cutlets are quickly breaded and sautéed to a golden, crunchy brown. A quick mustard cream pan sauce is made to pour on top. Literally on the table in less than 30 minutes.
After hitting up my favorite Italian deli in Little Italy over the weekend I came home with some freshly grated Parmesan. About a pound of it actually. 🙂
A jar of capers, here, some balsamic syrup there, the aisles are just loaded with some of my favorite condiments.
Needless to say I wanted to do something different with the parmesan cheese and decided on breading my chicken cutlets. I say chicken cutlets because I sliced my chicken breasts horizontally due to the fact they were a pound each!
A quick dip in beaten egg and dredged in the grated parmesan did the trick nicely.
A hot skillet with some olive oil and man did these turn out great. Golden brown and crispy on the outside, tender and juicy chicken on the inside. Just look at that Parmesan Crusted Chicken!
I opted for a cream sauce and Dijon mustard was my first choice to punch up the flavor and it works wonderfully with the parmesan chicken.
I served the parmesan chicken alongside my Honey Balsamic Roasted Brussels Sprouts. They were a perfect side dish, but I also enjoy steamed broccoli or asparagus tossed in the cream sauce and poured over the chicken, too.
For extra taste testing purposes of course. 🙂
For other chicken dinners try my Barbecue Pineapple Chicken, Spanish Roasted Chicken and Potatoes, Ranch Chicken and Rice Casserole, Chicken Lazone or this Baked Barbecue Mango Chicken. Enjoy!
Parmesan Crusted Chicken with Mustard Cream Sauce
Ingredients
- 2 lbs boneless skinless chicken breast (See Note 1)
- 1/2 tsp salt
- 1 1/2 tsp black pepper
- 1 egg beaten
- 1 1/2 cups grated parmesan cheese
- 1 medium onion diced
- 2 garlic cloves minced
- 3 tbsp olive oil separated
- 1 tbsp dijon mustard
- 1 cup heavy cream
- 2 tbsp parsley chopped
Instructions
- Season both sides of chicken with salt and 1 tsp of the pepper.
- Place grated parmesan in a shallow bowl and dredge chicken in egg. Gently shake off excess egg and then place in parmesan bowl, pressing to adhere cheese on both sides. Gently shake off excess and repeat with remaining chicken breasts. Set aside.
- In a large skillet over medium high heat sauté the onion in one tablespoon of the oil for 2 minutes and add the garlic. Stir and continue to cook on low until onion is soft, 3-5 minutes.
- Add the mustard and stir to cook for 1 minute. Add the cream, remaining pepper cheese (from dredging) and parsley and stir to combine. Bring to a boil, lower heat and reduce by half. Set aside.
- Heat oil in a large skillet over high heat. Place chicken in skillet and allow to sauté and get golden, crunchy brown for 3 minutes each side. Carefully turn and cook the other side for 3 minutes or until also golden, crunchy brown.
- Serve immediately with mustard cream sauce poured over each piece of chicken.
Notes
- If large 1 pound breasts, butterfly by slicing horizontally to make 4 pieces total.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Any tips on getting the crispy Parmesan to stick to the chicken and not my pan? Otherwise it was delicious!
All I do is dip in the beaten egg and then dredge in the parmesan cheese. Press to adhere and let rest while I make the sauce. Once you start to cook the chicken, don’t move it around. Depending on thickness of chicken, 3-5 minutes each side.
Great recipe Kevin! I used my air-fryer though. The chicken was crispy on the outside and juicy inside.
Fantastic Marv! Thanks for coming back and letting us know. I might need to look into one of those!
Hi Kevin, I’m going to make this tonight. It really sounds great! I make a similar mustard cream sauce for Mahi Mahi except the fish is cooked and the mustard and cream are added at the end. It’s published on just a pinch.com. (Shhh it got a blue ribbon). Thank you for having your website, I’m definitely a fan.
Thanks Marv, need to check out that mahi mahi version. Have a great weekend. 🙂
As I sit here eating a piece of overcooked fish (thank you workplace microwave) I am craving this chicken. It looks so juicy and that sauce…what can I say, it looks absolutely amazing!!
Oh no, microwaved fish! You definitely need some of this Danielle! 🙂
Comfort food at its finest!! LOVE!!
Thanks Annie!
Oh my, this dish looks full of flavor, Kevin! Your shopping trip to Little Italy sounds a lot like my stop into a little Italian grocer the other day where they have some wonderful ingredients. Looks like I need to make a stop during the week again for a good Parmesan for this recipe. The mustard cream sauce is calling my name. Great recipe!
Thanks so much Sally! Your daughter reached out to me and mentioned you via Instagram the other day. So sweet. Cheers and have a wonderful Summer!
I knew she was looking for a perfect Sloppy Joe recipe so I’m glad she finally took my advice to check out your site. She texted me last night that it was “perfect!”. 😉
So glad to read that, thanks Sally!
Seriously, is it dinner time yet, because I am CRAVING this chicken, Kevin! Loving the parmesan coating and that mustard cream sauce looks just divine! Pinning! Cheers!
It’s a great flavor combo Chey! 🙂
Love the idea of coating the chicken in parmesan and then crisping it up. And that mustard cream sauce? Mouthwatering!
The aroma is heavenly Marissa. Thanks!
I’m absolutely DROOLING over this chicken and that sauce Kevin! Comfort food at its best!
Thanks Mary Ann. Crispy, crunchy AND saucy! 😉
That looks ultra comforting and that cream sauce? I could drink that!
Oh it’s drinkable Dawn. Good stuff and great with the crunchy parm chicken. 🙂