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Flatten the chicken fillets to about 1.5 cm thickness using a meat mallet.
Set up three plates: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated parmesan, garlic powder, paprika, salt, and pepper.
Dredge each chicken fillet in flour, dip in eggs, and coat with the panko mixture, pressing firmly to ensure the coating sticks.
2️⃣ Cook the Chicken:
Heat a large skillet over medium heat with a little olive oil or butter.
Cook the chicken fillets for about 4-5 minutes on each side until golden and crispy.
Remove the chicken from the pan and place it on a plate lined with paper towels to drain any excess oil.
3️⃣ Make the Sauce:
In the same skillet, melt butter over medium heat.
Add minced garlic and sliced mushrooms, cooking until they are golden and tender (about 5 minutes).
Add the cream and grated parmesan, stirring to combine. Let the sauce simmer on low for 3-4 minutes until it thickens slightly.
Season with salt, pepper, and thyme (if using), and stir in the chopped parsley.
4️⃣ Assemble the Dish:
Return the crispy chicken fillets to the pan with the mushroom sauce to heat them up.
Spoon the creamy mushroom sauce over each fillet just before serving.
Serving and Storage Tips
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