This Cheesy Garlic Butter Chicken Is Better Than Chicken Parm

By Sip and Feast · 45 min

Ingredients

Instructions

1. Flatten the chicken cutlets to under 1/2 inch thick, all the same thickness.
2. Set up three bowls: flour mixed with half the salt and pepper; beaten eggs; breadcrumbs mixed with the Pecorino, parsley and remaining salt and pepper.
3. Dredge each cutlet in flour, shake off the excess, dip into the egg so it is fully coated, let the excess drip off, then press into the breadcrumbs to coat both sides. Set on a parchment-lined baking sheet.
4. Pour oil about 1 inch deep into a large cast iron or heavy pan and heat to 340-360°F.
5. Fry the cutlets 3-4 minutes per side, until golden on each side. Work in batches without crowding. Drain on a wire rack or paper towel-lined plate.
6. Preheat the broiler and set the oven rack to the middle level.
7. Heat a 14-inch oven-safe pan over medium-low heat with olive oil. Add the garlic and 3 tablespoons of butter. When the garlic is golden, add the red pepper flakes and cook for 30 seconds.
8. Add the wine and chicken stock and bring to a boil. When the sauce has reduced by about a quarter, turn off the heat and stir in the lemon juice.
9. Arrange the cutlets in the pan, spoon a few tablespoons of sauce over each, and top with the sliced cheese. Broil on the middle rack for about 3-5 minutes, until the cheese is bubbly and slightly browned. Watch closely to avoid burning.
10. Move the chicken to a platter with a spatula. Whisk the remaining butter into the pan sauce one cube at a time. Season with salt and pepper if needed, stir in the parsley, and pour the sauce over the chicken.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicEggCheeseLemonChickenBreadcrumbPecorino cheese