Why do we always think that this kind of dish is only possible in restaurants? This crispy chicken with its creamy mushroom and Parmesan sauce belongs to that category of recipes you admire on a plate and think are reserved for professional kitchens. In reality, you need a pan, three plates for breading, and forty-five minutes — that’s it.
What strikes first is the color of the breading: a deep golden, almost amber, with small grains of Parmesan slightly browned on the surface. The mushroom sauce follows, thick and glossy, with that characteristic smell of the pan deglazed with broth and creamed. And when you cut the fillet, the crisp crack of the crust is clearly heard before even seeing the tender chicken inside.
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