breaded chicken cutlet

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

1 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“!!

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.

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…)

Set cooked chicken aside and keep it warm.

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!)