Crispy Oven-Fried Chicken Cutlets With Roasted Broccoli And Parmesan Cream Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.In a shallow dish, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
• STEP 3.Dip each chicken cutlet into beaten eggs, then coat with the breadcrumb mixture.
• STEP 4.Place the coated chicken cutlets on a baking sheet lined with parchment paper.
• STEP 5.Bake for 20-25 minutes, or until the chicken is cooked through and crispy.
• STEP 6.While the chicken is baking, toss broccoli florets with olive oil, salt, and pepper.
• STEP 7.Spread the broccoli on a separate baking sheet and roast for 15-20 minutes, or until tender and slightly charred.
• STEP 8.In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
• STEP 9.Gradually whisk in milk and bring to a simmer. Cook until the sauce thickens.
• STEP 10.Remove from heat and stir in grated Parmesan cheese until melted and smooth.
• STEP 11.Serve the crispy chicken cutlets with roasted broccoli and drizzle with Parmesan cream sauce.

Cooking Tips

• For extra crispy chicken, you can spray the coated cutlets with cooking spray before baking.
• Make sure to evenly coat the chicken cutlets with the breadcrumb mixture for a uniform crust.
• To save time, you can prepare the breadcrumb mixture and coat the chicken cutlets in advance.

Storage and Serving

• Leftover chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• The Parmesan cream sauce can be stored in the refrigerator for up to 5 days. Reheat gently on the stovetop, stirring occasionally.