Ingredients
Scale
CHICKEN:
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 1 large egg
- 1 ½ teaspoons fine sea salt, divided
- 1 teaspoon black pepper, divided
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup plain panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon Cajun seasoning or Italian seasoning
- 1 teaspoon paprika
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon butter
ALFREDO SAUCE:
1/2 Cup Butter
1 1/2 Cups Heavy Whipping Cream
2 Teaspoons Garlic Minced
1/2 Teaspoon Italian Seasoning
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Cups Freshly Grated Parmesan Cheese
Instructions
CHICKEN:
- Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets. Cover the chicken with plastic wrap and lightly pound the thicker parts of each breast with a rolling pin or meat pounder to give the chicken an even thickness. Season the chicken breasts with ½ teaspoon salt and ½ teaspoon black pepper.
- Arrange 3 plates or shallow dishes for the breading stations. In the first dish add the flour and ½ teaspoon each of salt, black pepper, onion powder and garlic powder. Mix together with a fork and set aside.
- In the 2nd dish add the egg and 1 teaspoon of water. Lightly beat the egg and set the dish to the side.
- In the 3rd dish add the panko breadcrumbs, parmesan cheese, ½ teaspoon salt, Cajun seasoning or Italian seasoning and paprika. Mix together and set aside.
ALFREDO SAUCE:
Add the butter and cream to a large skillet.
Simmer over low heat for 2 minutes.
Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
Whisk in the parmesan cheese until melted.
