4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 large eggs
1 cup breadcrumbs
1/2 cup grated parmesan cheese
Vegetable oil for frying
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated parmesan cheese
Salt and pepper to taste
Chopped fresh parsley for garnish
Directions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
In a shallow dish, mix the flour, salt, pepper, and paprika.
In another dish, beat the eggs.
In a third dish, combine the breadcrumbs and 1/2 cup of grated parmesan cheese.
Dredge each chicken breast in the flour mixture, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.
Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.
In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the heavy cream and bring to a simmer. Add 1/2 cup of grated parmesan cheese and stir until the sauce is smooth and thickened. Season with salt and pepper to taste.
Serve the fried chicken topped with the garlic parmesan sauce and garnish with chopped parsley.
Variations & Tips
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For a spicier kick, add a pinch of cayenne pepper to the flour mixture. If you’re looking to cut down on calories, you can bake the chicken instead of frying it. Simply place the breaded chicken on a baking sheet and bake at 400°F (200°C) for 20-25 minutes or until cooked through. For a gluten-free version, substitute the flour and breadcrumbs with gluten-free alternatives. You can also experiment with adding herbs like thyme or rosemary to the sauce for an extra layer of flavor.
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