Crispy Chicken Cutlets w/ a Garlicky Parmesan Cream Sauce

What you'll need:

For the chicken cutlets:

• 4 -5 chicken cutlets

• 1.5 cups panko breadcrumbs

• 3 large eggs (whisked & seasoned with a pinch of salt and pepper)

• neutral oil for frying

For the garlicky parmesan cream sauce

• 2 tbsp butter

• 4-5 garlic cloves ( minced)

• 1 1/4 cup heavy cream

• 1/2 cup freshly grated parmesan cheese + more for topping

• zest of 1/2 of a lemon

• chives or parsley + more for garnish

• 1 tbsp lemon juice ( start with 1 tbsp , then add more if needed)

• crushed red pepper ( as much or as little as you like)

Seasonings I used: ( measure with your heart)

• garlic powder, onion powder, salt, pepper, smoked paprika , chicken bouillon powder ( don't add a lot of the bouillon because its pretty salty)

Directions:

1. Pound chicken to ½ inch thick. Season both sides with all the seasonings listed above, except for the chicken bouillon powder.

2. Set up your breading station. In one shallow bowl, whisk eggs with salt and pepper. In another shallow bowl or rimmed tray , combine the panko breadcrumbs with all the seasonings above and mix well.

3. Dip each chicken cutlet into the egg mixture to coat completely. Let any excess drip off before transferring to the breadcrumbs.

4. Press the chicken firmly into the panko on both sides so the coating adheres evenly, making sure the edges are coated too.

5. Place the breaded cutlets on a wire wack or parchment lined tray and let them sit for 30 minutes to help the coating stick.

6. Heat oil in a skillet over medium-high heat, enough to coat the bottom by about 1/4 inch. Once hot, carefully lay in 2 cutlets at a time. Shallow-fry for 3-4 minutes per side, until golden brown and crispy.

7. When you flip the cutlets, carefully spoon some of the oil over the top for extra crispiness and even browning.

8. Transfer the cutlets to a wire rack and keep them warm in a 200 degree oven while you make the sauce.

9. In a skillet over medium heat, melt the butter. add the garlic and sauté until fragrant. ( about 1 minute)

10. Add the cream and lemon zest. Season with garlic powder, onion powder, crushed red pepper, salt and pepper. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally.

11. Whisk in the parmesan until fully melted and smooth. Stir in lemon juice and chives and let the sauce simmer for 2 mins until slighlty thickened. If it gets too thick, thin it out with a little more cream. Taste and adjust seasonings as needed.

12. Serve with mashed potatoes and your your favorite vegatable. Spoon the sauce generously over the chicken and potatoes. Top with parmesan cheese & chives. ENJOY!

Creamy Boursin Garlic & Herb Mashed Potatoes

Ingredients:

• 3 medium russet potatoes, peeled and cut into large chunks

• 1 cups heavy cream

• 5 tbsp butter ( i like using salted )

• Boursin Garlic and herb cheese , start with half and add more depending on how you like it.

• 3 tbsp sour cream

• 1 tsp chicken bouillon

• salt and pepper to taste

Directions

1. Peel three medium russet potatoes and cut them into large chunks. Add them to a pot of water with a heavy pinch of chicken bouillon and a large pinch of salt. Boil until the potatoes are fork-tender, about 15–20 minutes.

2. While the potatoes are cooking, heat heavy cream in a small saucepan on low and then set it aside.

3. Drain the potatoes and put them back into the warm pot for a minute so the extra moisture steams off. Put your potatoes through a ricer or just mash them until they're nice and smooth.

4. Add the butter, boursin, sour cream , salt and pepper to the potatoes and then slowly add the warm cream, a little at a time, stirring as you go, until they’re as creamy as you like. Mix well, then taste and adjust seasonings as needed.