Crispy Oven-Fried Chicken Cutlets with Roasted Broccoli and Parmesan Cream Sauce

Photo by Jeannie K.

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Ingredients

  • Oven-Fried Chicken Cutlets

  • 1/2

    cup salted butter, melted

  • 2

    tablespoons Dijon mustard

  • 1 1/2

    teaspoons kosher salt, divided

  • 1

    teaspoon black pepper, divided

  • 2/3

    cup panko (Japanese-style breadcrumbs)

  • 1/2

    cup crushed cornflakes cereal

  • 2

    ounces Parmesan cheese, grated (about 1/2 cup)

  • 4

    chicken breast cutlets (about 1 1/4 lb.)

  • 3 1/2

    tablespoons olive oil

  • 3

    garlic cloves, minced

  • 1

    teaspoon crushed red pepper

  • 1

    pound fresh broccoli florets (about 8 cups)

  • Parmesan Cream Sauce

  • 2

    tablespoons salted butter

  • 1

    tablespoon all-purpose flour

  • 1

    cup whole milk

  • 1

    ounce grated Parmesan cheese (about 1/4 cup)

  • 1

    teaspoon fresh lemon juice

  • 1/4

    teaspoon kosher salt

  • 1/4

    teaspoon black pepper

Directions

Preheat oven to 400°F. Stir together butter, mustard, and 1/2 teaspoon each of the salt and black pepper in a medium bowl. Stir together panko, cornflakes, and Parmesan in a second shallow bowl. Dip chicken in butter mixture; dredge in panko mixture, pressing to adhere. Place on a baking sheet lined with aluminum foil. Bake in preheated oven until chicken is browned and done, about 17 minutes. Meanwhile, stir together oil, garlic, crushed red pepper, and remaining 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add broccoli, and toss to coat. Transfer to a rimmed baking sheet, and roast at 400°F until broccoli is browned and tender, about 17 minutes. Melt butter in a 3-quart saucepan over medium-high. Whisk in all-purpose flour; cook, whisking constantly, 1 minute. Gradually whisk in whole milk. Bring to a boil, and cook, whisking constantly, until thickened, for 1 to 2 minutes. Whisk in grated Parmesan cheese, fresh lemon juice, salt, and black pepper. Serve immediately.

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