Ingredients:Chicken:Ingredient QuantityLarge chicken breasts 2Breading:Ingredient QuantityGluten-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 QuantityButter 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 parsley 1/2 tsp (2 mL)Chopped fresh cilantro OR parsley 2 tsp (10 mL)Instructions:Prepare the Chicken:Slice the chicken breasts in half lengthwise.Prepare the Breading:In a small bowl, combine the gluten-free bake mix (or almond flour), parmesan cheese, salt, and black pepper.Using a spoon, coat both sides of the chicken cutlets with the breading mixture.Cook the Chicken:Heat olive oil in a large frying pan.Place the breaded chicken cutlets in the hot oil and cook on both sides, turning frequently, until golden brown and almost cooked through.Prepare the Garlic Butter Parmesan Sauce:In a separate frying pan, melt the butter over medium-low heat.Stir-fry the crushed garlic until it starts to turn golden.Add the chicken stock, whipping cream, mozzarella cheese, parmesan cheese, and dried cilantro (or parsley).
I’ve been making this recipe for so long, it’s a no-brainer for me now.”
