Breaded Chicken Cutlets with Pimento-Parmesan Cream Sauce

When my sons were still living at home, my family enjoyed this chicken dish immensely. And now my sons prepare it for their families. Breaded Chicken Cutlets with Pimento-Parmesan Cream Sauce is pretty easy to make – yet it’s delicious enough for company.

In the last 20 years I honestly believe the size of chicken breasts has doubled. With that in mind, I cut each boneless chicken breast in half to make chicken cutlets. I also made another slight tweak in the recipe which makes the sauce creamier.

++ Recently, I saw that someone had posted the original recipe for this, called Chicken with Basil Cream Sauce, on Pinterest, and included the 1/2 cup fresh basil.  I, myself, have never bothered with the basil but, by all means, add it if you wish.

Ingredients & Method                 Serves 4

  • 2 boneless, skinless chicken breasts – cut in half and pounded between plastic wrap ’till about 1/2″ thick
  • 1/4 cup milk or cream (I use cream.)
  • 1/2 cup Italian-flavored bread crumbs
  • 1 Tbs. butter  &  2 Tbs. olive oil – for frying
  • Knorr bouillon cube – or – 2 regular bouillon cubes
  • 1/2 cup hot water
  • 1 cup heavy cream
  • 1 (4 oz.) jar diced pimentos – drained
  • 1/2 cup thinly sliced basil – optional !
  • 1/4 tsp. salt – or ‘to taste’   
  • 1/2 tsp. pepper
  • 1/4 cup grated Parmesan (I highly suggest using fresh Parmesan.)
  • 2 tsp. cornstarch mixed with 2 Tbs water   ++ OPTIONAL 

Method

Cut each boneless chicken breast in half and pound each piece between plastic wrap ’till about 1/2″ thick. I used a rolling pin because I couldn’t find my meat mallet… You can also use a cast iron skillet. Or, as one chef put it, his “hard-cover copy of Les Miserables“!!

Breaded Chicken Cutlet with Parmesan-Pimento Cream Sauce

Pour 1/4 cup cream (or milk) into a shallow bowl. Place 1/2 cup breadcrumbs on a plate. Dip each chicken piece first in the milk (dip both sides), then in the bread crumbs – set aside. If you have an extra moment, press the breadcrumbs into the chicken a bit – it helps the breadcrumbs to adhere. You can also sprinkle the chicken with a bit of paprika if you like, but it’s not necessary.

Breaded Chicken Cutlet with Parmesan-Pimento Cream Sauce

In a large skillet, add 1 Tbs. butter  &  2 Tbs. olive oil. Using medium heat, cook each piece of chicken for 3 – 3 1/2 minutes a side, turning once. (Feel free to add a bit more butter or oil…) 

Breaded Chicken Cutlets with Parmesan-Pimento Cream Sauce

Set cooked chicken aside and keep it warm.

Breaded Chicken Breast with Pimento-Parmesan Sauce

To the same skillet, add 1/2 hot water and the bouillon cube(s)

Bring to a boil, mixing in the browned bits at the bottom of the skillet. Lower heat – add 1 cup heavy cream. Cook, stirring, for 1 minute.

Add:

  • 1 (4 oz.) jar diced pimentos – drained 
  • 1/2 cup thinly sliced basil – optional !
  • 1/4 tsp. salt – or ‘to taste   
  • 1/2 tsp. pepper
  • 1/4 cup grated Parmesan (I highly suggest using freshly grated Parmesan)

Simmer. stirring, for another minute or two – until mixture thickens slightly.

++ OPTIONAL  For a thicker sauce, mix 2 tsp. cornstarch with 2 Tbs water, add to skillet and continue to simmer, stirring, for another minute – or until thickened. (I like my sauce nice ‘n creamy!)

Breaded Chicken Cutlet with Parmesan-Pimento Cream Sauce

Pour some sauce over the chicken, and pour the rest into a gravy boat to be passed at the table.  Enjoy !!

Chicken with Creamy Parmesan and Pimento Sauce - My Yellow Farmhouse.com

10 thoughts on “Breaded Chicken Cutlets with Pimento-Parmesan Cream Sauce

    • Hi – thanks for your comment. I honestly just LOVE these cutlets – and they stay nice & moist, so they’re great as leftovers, which I like a lot !! I’m so glad you liked them. ; o )

  1. This sounds like a dish Mom would have made for us when we were kids, Cecile. She was always searching for new dishes to prepare and this would have been something she would have definitely been drawn to. I’m not one much for using chicken breasts but I think I could make and exception here. I’m definitely putting this on the “Must Make” list. Thanks, Cecile.
    I hope you and your family have a prosperous and joy-filled 2014.

    • I’ve always loved trying new recipes, just like your mother. In fact, my husband used to sometimes jokingly tell my sons, “Enjoy it – you’ll never see it again.” That wasn’t true…. but…. it did have a slight ring of truth to it.
      I’m having some neighbors here for New Year’s Eve – I’m going to make “Wine Simmered Beef” – which is ‘next up.
      I wish you a wonderful, healthy & happy New Year John!!

  2. Hi Anne – you could just leave out the pimentos! You could use the basil – or just make the sauce without either – it would still be yummy. I like your ideas of what to do with the chicken breasts in your freezer!!

  3. Sounds like a delicious old style meal. I’m still deciding on what to do with 4 boneless skinless chicken breasts thawing in my freezer. I was going to do a tamarind chicken stir fry, or chicken fajitas or chicken satay … but these cutlets are definitely making my mouth water. Not a pimento fan though.

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