Chicken Cutlet Breaded with Mushroom Thyme Black Pepper Cream Sauce
Crispy, golden chicken cutlets paired with a rich, aromatic mushroom cream sauce.
This dish features perfectly breaded and pan-fried chicken cutlets, served with a luxurious mushroom thyme cream sauce. The crispy exterior of the chicken complements the creamy, peppery sauce infused with fresh thyme and black pepper for a burst of flavor. Perfect for a cozy dinner or an elegant meal for guests, this recipe brings together comfort and sophistication in every bite. Pair it with mashed potatoes or roasted vegetables for a complete dining experience.
Recipe
Ingredients:
For the Chicken Cutlets:
2 large chicken breasts (butterflied and pounded thin)
1 cup all-purpose flour
2 large eggs (beaten)
1 cup breadcrumbs (Panko or Italian-style)
1/4 cup grated Parmesan cheese (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil or vegetable oil (for frying)
For the Mushroom Cream Sauce:
1 tablespoon butter
1 tablespoon olive oil
1 cup sliced mushrooms (button or cremini)
1 teaspoon fresh thyme leaves
1 cup heavy cream
1/2 teaspoon freshly ground black pepper
Salt to taste
Recipe Instructions:
Prepare the Chicken Cutlets:
Bread the Chicken:
Set up a breading station with three shallow bowls: one with flour (seasoned with salt and pepper), one with beaten eggs, and one with breadcrumbs (mixed with Parmesan cheese, if using).
Coat each chicken cutlet in flour, then dip in the egg, and finally coat with breadcrumbs. Press lightly to ensure an even coating.
Pan-Fry the Chicken:
Heat olive oil in a large skillet over medium heat.
Cook the breaded chicken cutlets for 3–4 minutes per side until golden brown and fully cooked (internal temperature of 165°F).
Transfer to a plate and keep warm.
Prepare the Mushroom Cream Sauce:
Sauté the Mushrooms:
In the same skillet, melt the butter and add olive oil.
Add the sliced mushrooms and thyme, cooking for 5–7 minutes until the mushrooms are golden and tender.
Make the Sauce:
Stir in the heavy cream and black pepper, bringing the mixture to a gentle simmer.
Let the sauce thicken slightly, about 3–5 minutes. Season with salt to taste.
Assemble and Serve:
Place the chicken cutlets on a plate.
Spoon the mushroom cream sauce generously over the top.
Garnish with additional thyme or freshly cracked black pepper.
Serve immediately with mashed potatoes, rice, or sautéed vegetables.
