Chicken Parmesan with Lemon White Wine Sauce

Name: Chicken Parmesan with Lemon White Wine Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Cuisine: Italian-American
Ingredients: 1 (6-8 oz) boneless, skinless chicken breast; 1/4 cup all-purpose flour; 1 large egg; 1/2 cup breadcrumbs; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 clove garlic, minced; 1/4 cup dry white wine; 2 tbsp lemon juice; 1/4 cup heavy cream; 1/2 cup shredded mozzarella cheese; salt, to taste; black pepper, to taste; 1 tbsp fresh parsley, chopped; 5-6 asparagus spears

This Chicken Parmesan features a golden-crispy breaded cutlet finished with a silky lemon and white wine sauce, then topped with melted mozzarella for a restaurant-quality Italian-American dish that's ready in under 30 minutes.

🌍Italian-American 🏷️Chicken parmesan 🏷️Chicken cutlet 🏷️Lemon white wine sauce 🏷️Mozzarella Comfort food

🏷️

-0:00

caramiamillburnonTikTok

Total

30 min

Servings

1

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by caramiamillburn

-0:00

caramiamillburnonTikTok

Ingredients

1 (6-8 oz) boneless, skinless chicken breast
1/4 cup all-purpose flour
1 large egg
1/2 cup breadcrumbs
2 tbsp olive oil
2 tbsp unsalted butter
1 clove garlic, minced
1/4 cup dry white wine
2 tbsp lemon juice
1/4 cup heavy cream
1/2 cup shredded mozzarella cheese
salt, to taste
black pepper, to taste
1 tbsp fresh parsley, choppedoptional
5-6 asparagus spearsoptional

15 Ingredients

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Instructions

1
Pound the chicken breast to an even thickness. Season with salt and pepper. Set up a breading station with flour, beaten egg, and breadcrumbs in separate shallow dishes. Dredge the chicken in flour, then egg, then breadcrumbs, ensuring it's fully coated.
2
Heat olive oil in a large skillet over medium-high heat. Pan-fry the chicken cutlet for 3-4 minutes per side, until golden brown, crispy, and cooked through. Remove from the pan and set aside.
3
While the chicken cooks, prepare the asparagus by grilling, roasting, or pan-searing until tender-crisp.
4
In a separate small skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
5
Pour in the white wine and lemon juice to deglaze the pan, scraping up any browned bits. Let it simmer for 1-2 minutes to reduce slightly. Stir in the heavy cream and season with salt and pepper.
6
Add the shredded mozzarella to the sauce and stir until it begins to melt and the sauce is creamy.
7
Place the cooked chicken cutlet on a plate alongside the asparagus. Pour the hot, cheesy lemon white wine sauce over the chicken.
8
Garnish with fresh parsley and serve immediately.

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Tips & Notes

Pro tips

Pat the chicken breast dry before breading—moisture prevents the breadcrumb coating from adhering and crisping properly.
Use medium-high heat and don't move the chicken for the first 3–4 minutes per side; undisturbed contact creates the golden crust.
Add the lemon juice after removing the chicken to avoid curdling the cream; whisk it in off-heat or low heat for a silky sauce.
If the pan is too dry after searing the chicken, deglaze with a splash of wine or stock before adding the garlic to prevent burning.

Substitutions

Dry white wine → dry vermouth or additional lemon juice and chicken broth (1:1 ratio; use ⅛ cup lemon juice + ⅛ cup broth)
Heavy cream → crème fraîche, sour cream, or Greek yogurt (stir in after sauce cools slightly to avoid curdling)
Mozzarella → provolone or fontina (both melt smoothly and complement the lemon-wine sauce)
Breadcrumbs → panko (crispier texture) or crushed crackers like saltines (slightly different flavor profile)

Storage & make-ahead

Store leftover chicken and sauce separately in airtight containers for up to 3 days. Reheat gently in a low oven (300°F) for 8–10 minutes to preserve the chicken's texture; sauce can be warmed on the stovetop.

Common Questions

Can I pound the chicken breast thinner before breading?

Yes—pounding to even ¼-inch thickness ensures uniform cooking and faster crisping. Use a meat mallet or heavy skillet with a gentle, even motion.

What's the best way to keep the breading crispy while the sauce simmers?

Cook the chicken fully first and set it aside. Prepare the lemon white wine sauce in the same pan, then nestle the chicken back in or spoon the sauce over just before serving to minimize sogginess.