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Chicken Cutlets with Sun-Dried Tomato Cream Sauce

  • Author: Lana
  • Total Time: 30 minutes

Description

Chicken Cutlets with Sun-Dried Tomato Cream Sauce is a flavorful and elegant dish that combines crispy, tender chicken with a rich and creamy sauce. The chicken cutlets are lightly breaded and pan-fried to golden perfection, creating a crispy exterior while keeping the meat juicy and tender inside. The sun-dried tomato cream sauce is made by sautéing garlic and sun-dried tomatoes in olive oil, then adding cream, chicken broth, and seasonings to create a luscious, tangy, and savory sauce. The sauce is poured over the chicken, adding a burst of flavor with each bite. The combination of the crispy chicken and the creamy, zesty sauce makes for a comforting and indulgent meal, often served with pasta, rice, or a side of vegetables to complete the dish.

Ingredients

Scale

Here’s what you’ll need to make Chicken Cutlets with Sun-Dried Tomato Cream Sauce:

For the Chicken Cutlets:

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 ½ cups breadcrumbs (preferably panko)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (for frying)

For the Sun-Dried Tomato Cream Sauce:

  • ½ cup sun-dried tomatoes, chopped (preferably oil-packed)
  • 2 tablespoons olive oil (from the sun-dried tomato jar)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ¼ cup chicken broth (or vegetable broth for a vegetarian option)
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt and black pepper, to taste
  • 2 tablespoons grated Parmesan cheese (optional for added richness)
  • Fresh parsley, chopped (for garnish)

Ingredient Highlights

  • Sun-Dried Tomatoes: These tomatoes bring a tangy and slightly sweet flavor to the sauce, which enhances the richness of the cream and complements the crispy chicken.
  • Heavy Cream: The cream makes the sauce smooth, velvety, and rich, while balancing the acidity of the tomatoes.
  • Breadcrumbs: Panko breadcrumbs create an extra crispy coating for the chicken, which helps the cutlets stay crunchy even under the creamy sauce.
  • Olive Oil: The olive oil from the sun-dried tomatoes adds depth to the sauce, making it even more flavorful.

Instructions

Step-by-Step Instructions

Follow these easy steps to make the perfect Chicken Cutlets with Sun-Dried Tomato Cream Sauce:

Prepare the Chicken Cutlets:

  1. Flatten the Chicken Breasts: If the chicken breasts are thick, slice them in half horizontally to create thinner cutlets. You can also pound them gently with a meat mallet for an even thickness.
  2. Set Up the Dredging Station: In one shallow bowl, place the flour. In a second bowl, whisk the eggs. In a third bowl, combine the breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
  3. Bread the Chicken: Dredge each chicken cutlet in flour, coating it lightly. Then dip it in the egg mixture, allowing any excess egg to drip off. Finally, coat the chicken with the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick well.
  4. Fry the Chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken cutlets and fry for 4-5 minutes per side, or until golden brown and crispy. Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Make the Sun-Dried Tomato Cream Sauce:

  1. Sauté Garlic and Tomatoes: In the same skillet used for the chicken, add the olive oil from the sun-dried tomato jar. Heat over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped sun-dried tomatoes and cook for another 2-3 minutes, allowing the flavors to meld.
  2. Add the Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Bring the sauce to a simmer, then lower the heat to maintain a gentle simmer. Cook for 3-5 minutes, allowing the sauce to thicken slightly.
  3. Season the Sauce: Add the basil, oregano, salt, and pepper, and stir well. Taste and adjust the seasoning as needed. For extra richness, you can stir in Parmesan cheese at this stage.
  4. Finish the Sauce: Continue to simmer for another 2-3 minutes until the sauce is smooth and creamy. If you prefer a thicker sauce, let it cook for a few extra minutes.

Assemble the Dish:

  1. Serve the Chicken with Sauce: Place the cooked chicken cutlets on a serving plate. Spoon the sun-dried tomato cream sauce generously over the top of each cutlet.
  2. Garnish and Serve: Sprinkle the cutlets with freshly chopped parsley for a pop of color and added freshness. Serve immediately with your choice of side dishes, such as pasta, rice, or vegetables.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 4 servings
  • Calories: 450-500 kcal
  • Fat: 30g
  • Carbohydrates: 12g
  • Protein: 35g

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Find it online: https://epicuremeals.com/chicken-cutlets-with-sun-dried-tomato-cream-sauce/