Parmesan Crusted Chicken Cutlets in Tomato Cream Sauce

Transform your weeknight dinner into a restaurant-worthy masterpiece with this Parmesan Crusted Chicken Cutlets in Tomato Cream Sauce recipe. Tender chicken breasts are pounded thin, coated in a golden, crispy Parmesan-breadcrumb crust, and pan-fried to perfection. The cutlets are then nestled in a rich and velvety tomato cream sauce, infused with garlic, onion, and fragrant herbs like basil and oregano. This comforting dish is finished with a sprinkle of fresh parsley and pairs beautifully with pasta, rice, or a crisp side salad. With just 20 minutes of prep and straightforward steps, you’ll have a flavorful, elegant dinner your family will love! Perfect for those searching for Italian-inspired chicken recipes or quick skillet dinners, this dish hits all the right notes.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons water
• 1 cup Parmesan cheese, grated
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup tomato puree
• 1 cup heavy cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Place the chicken breasts between plastic wrap or parchment paper and use a meat mallet to pound them to an even thickness, about 1/2 inch thick.

Step 2

Season the chicken on both sides with salt and black pepper.

Step 3

Set up a breading station: Place the all-purpose flour in one shallow dish, whisk the eggs and water together in a second shallow dish, and combine the Parmesan cheese and breadcrumbs in a third shallow dish.

Step 4

Dredge each chicken cutlet in the flour, shaking off any excess. Dip it into the egg mixture, then coat it in the Parmesan-breadcrumb mixture, pressing to adhere.

Step 5

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the chicken cutlets in batches for about 4-5 minutes per side, until golden brown and fully cooked (165°F internal temperature). Transfer to a plate and cover to keep warm.

Step 6

In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 7

Pour in the tomato puree, heavy cream, dried basil, dried oregano, and sugar. Stir to combine and simmer for 5-7 minutes until the sauce thickens slightly.

Step 8

Return the cooked chicken cutlets to the skillet, spooning the sauce over them. Cook for another 2-3 minutes to heat through.

Step 9

Garnish with freshly chopped parsley and serve the Parmesan crusted chicken cutlets with the tomato cream sauce over pasta, rice, or alongside a crisp salad.

Nutrition Facts

Serving size	(1816.6g)

Amount per serving	% Daily Value*
Calories	3885.8

Total Fat 197.9g	0%
Saturated Fat 93.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1326.0mg	0%
Sodium 6219.2mg	0%
Total Carbohydrate 217.4g	0%
Dietary Fiber 15.0g	0%
Total Sugars 30.2g
Protein 292.9g	0%

Vitamin D 82IU	0%
Calcium 1184.6mg	0%
Iron 21.3mg	0%
Potassium 1675.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 30.7%

Carbs: 22.8%