“I’ve been making this recipe for so long, it’s a no-brainer for me now.

This recipe delivers tender chicken cutlets coated in a simple Parmesan breading, all enveloped in a luscious and creamy garlic Parmesan sauce. It’s a relatively quick and easy dish that’s packed with flavor and perfect for a satisfying weeknight meal.

Ingredients:

Chicken:

Ingredient	Quantity
Large chicken breasts	2

Breading:

Ingredient	Quantity
Gluten-Free Bake Mix 2 OR almond flour	4 tbsp (60 mL)
Parmesan cheese (canister)	2 tbsp (30 mL)
Salt	1/2 tsp (2 mL)
Black pepper	1/4 tsp (1 mL)

Garlic Butter Parmesan Sauce:

Ingredient	Quantity
Butter	2 tbsp (30 mL)
Crushed garlic	3 tbsp (45 mL)
Chicken stock	1 1/4 cups (300 mL)
Whipping cream	1 cup (250 mL)
Grated Mozzarella cheese	1/4 cup (60 mL)
Parmesan cheese	2 tbsp (30 mL)
Dried cilantro OR dried parsley	1/2 tsp (2 mL)
Chopped fresh cilantro OR parsley	2 tsp (10 mL)
Olive oil	For cooking chicken

Instructions:

1. Prepare the chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets.
2. Make the breading: In a small bowl, combine the Gluten-Free Bake Mix 2 (or almond flour), Parmesan cheese, salt, and black pepper.
3. Coat the chicken: Using a spoon, spoon the breading mixture onto both sides of the chicken cutlets, pressing gently to adhere.
4. Cook the chicken: Heat olive oil in a large frying pan over medium-high heat. Place all the chicken cutlets in the hot pan and cook on both sides, turning frequently, until golden brown and almost cooked through.
5. Prepare the garlic butter: In another frying pan, melt the butter over medium-low heat.
6. Sauté the garlic: Add the crushed garlic to the melted butter and stir-fry until it just starts to turn golden. Be careful not to burn the garlic.
7. Make the sauce: Add the chicken stock, whipping cream, grated Mozzarella cheese, Parmesan cheese, and dried cilantro (or parsley) to the pan with the garlic butter.
8. Melt the cheeses: Cook, stirring occasionally, until the cheeses are well mixed in and completely melted, creating a smooth sauce.
9. Finish cooking the chicken in the sauce: Add the partially cooked chicken cutlets to the sauce in the pan. Cook for another 1 to 2 minutes, or until the chicken is tender and white throughout when you cut into a piece. Be careful not to overcook the chicken, as it can become dry. Check for doneness.
10. Garnish and serve: Sprinkle the chopped fresh cilantro (or parsley) over the chicken and sauce before serving. Serve immediately.