Main Ingredients

• 4 pieces thin chicken cutlets (Pound thicker pieces gently to an even thickness for even cooking.)
• 1/2 cup all-purpose flour (Season the flour lightly with salt and pepper so the first coating carries flavor.)
• 2 large eggs, beaten (Use a fork to whisk until smooth and pale.)
• 1 cup breadcrumbs (Panko gives extra crunch. Plain breadcrumbs are fine if you prefer a finer crust.)
• 1/2 cup grated Parmesan cheese (Freshly grated Parmesan melts better and gives more flavor.)
• 2 tbsp olive oil (Use a neutral olive oil or light frying oil for a cleaner frying flavor.)
• 2 tbsp butter (Adds richness to the sauce.)
• 3 cloves garlic, minced (Mince fresh garlic finely so it distributes evenly.)
• 1/2 cup chicken broth (Low-sodium broth lets you control the final salt level.)
• 1 cup heavy cream (Full-fat cream gives the richest sauce.)
• 1/4 cup grated Parmesan (for sauce) (Stir in a little at a time for a smooth sauce.)
• to taste Salt & pepper (Season in layers.)
• to garnish Fresh parsley or thyme (Chop herbs just before serving.)