Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100g) breadcrumbs (Panko preferred for extra crunch)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup (150g) mushrooms, sliced
  • 1 cup (240ml) chicken broth
  • ½ cup (120ml) heavy cream
  • ¼ cup (25g) grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Use a meat mallet to gently flatten chicken breasts to even thickness. Season with salt, pepper, garlic powder, and paprika.
  3. Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third to set up dredging stations.
  4. Dredge each chicken breast by coating in flour, dipping in eggs, then coating with breadcrumbs.
  5. Heat olive oil in a skillet over medium heat. Sear chicken cutlets until golden, about 3-4 minutes per side.
  6. Transfer seared cutlets to a baking sheet and bake for 15-20 minutes or until internal temperature reaches 165°F (75°C).
  7. In the same skillet, add olive oil, onion, and garlic; sauté until soft. Add zucchini, bell pepper, and mushrooms; cook until veggies soften.
  8. Stir in chicken broth, bring to a simmer, then add heavy cream and Parmesan. Season with salt and pepper.
  9. Plate chicken cutlets, top with creamy veggie sauce, and garnish with fresh parsley.