Crispy Chicken Cutlet with Farfalle in Tomato Sherry Cream Sauce

Crispy Chicken Cutlet with Farfalle in Tomato Sherry Cream Sauce is a rich, restaurant-style pasta dish that combines golden breaded chicken with tender bow-tie pasta and a silky sun-dried tomato cream sauce.

The sauce is where the dish develops much of its character. Sun-dried tomatoes bring concentrated sweetness and acidity, garlic and shallot create savory depth, dry sherry adds subtle nuttiness, and heavy cream softens everything into a smooth blush-colored sauce. Pecorino Romano finishes the sauce with a sharp, salty richness.

What makes the dish especially satisfying is the contrast between the crisp chicken, tender pasta, and luxurious cream sauce. It feels elegant enough for a special dinner while still relying on familiar, approachable ingredients.

Why People Will Love Crispy Chicken Cutlet with Farfalle in Tomato Sherry Cream Sauce Recipe

The chicken cutlets are thin, golden, and wonderfully crispy.

Farfalle holds the creamy sauce beautifully between its folds.

Sun-dried tomatoes provide concentrated tomato flavor and gentle sweetness.

Dry sherry adds a subtle nutty complexity that makes the sauce taste more sophisticated.

Heavy cream gives the sauce a smooth, velvety texture.

Pecorino Romano contributes sharp, salty, savory flavor.

Garlic and shallot create a deeply aromatic foundation.

Tomato paste intensifies the tomato character without making the sauce watery.

The creamy blush sauce balances beautifully with the crunchy chicken.

Fresh parsley adds brightness and color to the finished plate.

Parmesan or Pecorino in the breading gives the chicken extra savory flavor.

The sauce can easily be made slightly spicy with red pepper flakes.

It is impressive enough for entertaining or date night.

Pasta, chicken, and sauce make it filling enough to serve as a complete meal.

Every bite combines crispy, creamy, savory, tangy, and subtly sweet flavors.

Key Ingredients

Chicken Breasts:
Thinly sliced and pounded chicken breasts create tender cutlets that cook quickly while developing a crisp exterior.

Italian-Seasoned Breadcrumbs:
Breadcrumbs form the crunchy coating and bring additional herbs and seasoning to the chicken.

Pecorino Romano or Parmesan:
Cheese appears in both the breading and sauce, adding salty, nutty richness throughout the dish.

Farfalle Pasta:
Farfalle, or bow-tie pasta, has ridges and folds that catch the cream sauce especially well.

Sun-Dried Tomatoes:
Sun-dried tomatoes have a much more concentrated flavor than fresh tomatoes, providing sweetness, acidity, and intense tomato character.

Dry Sherry:
Sherry adds subtle nuttiness, acidity, and complexity while helping deglaze the pan.

Heavy Cream:
Heavy cream creates the luxurious base of the blush sauce and balances the stronger flavors of tomato, garlic, and Pecorino.

Tomato Paste:
Tomato paste deepens the color and flavor of the sauce without adding excess liquid.

Garlic and Shallot:
These aromatics provide savory sweetness and create an important flavor foundation.

Butter:
Butter enriches the sauce and gives it a smooth, glossy finish.

Expert Tips

Pound the chicken to approximately ¼-inch thickness for fast, even cooking.

Keep the cutlets similar in thickness so they finish at approximately the same time.

Pat the chicken dry before breading so the coating adheres better.

Shake off excess flour before dipping the chicken into the egg.

Press the breadcrumbs gently onto the chicken rather than loosely coating it.

Allow breaded cutlets to rest for about 5 minutes before frying to help the coating adhere.

Do not overcrowd the skillet when frying.

Use moderate heat so the breadcrumbs become golden without burning before the chicken cooks through.

Place cooked chicken on a wire rack rather than directly on paper towels if you want maximum crispness.

Reserve pasta water before draining the farfalle.

Cook the sherry for a few minutes before adding cream so its flavor mellows.

Use freshly grated Pecorino for a smoother sauce.

Lower the heat before adding the cheese.

Add pasta water gradually if the sauce becomes too thick.

Spoon sauce mainly over the center of the chicken and leave some edges uncovered so they remain crispy.

Crispy Chicken Cutlet with Farfalle in Tomato Sherry Cream Sauce

Ingredients

For the Crispy Chicken Cutlets

2 large boneless, skinless chicken breasts

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder

½ teaspoon Italian seasoning

½ cup all-purpose flour

2 large eggs

1 tablespoon milk

1 cup Italian-seasoned breadcrumbs

½ cup finely grated Pecorino Romano or Parmesan cheese

3–4 tablespoons olive oil, for pan-frying

For the Farfalle

12 ounces farfalle pasta

Salt, for the pasta water

½ cup reserved pasta water, as needed

For the Sun-Dried Tomato Garlic Sherry Cream Sauce

10 sun-dried tomatoes, finely chopped

4 large garlic cloves, minced

½ shallot, finely chopped

3 tablespoons unsalted butter

½ cup dry sherry wine

2 tablespoons tomato paste

1 cup heavy cream

½ cup freshly grated Pecorino Romano cheese

Salt, to taste

Freshly ground black pepper, to taste

For Finishing

Extra grated Pecorino Romano

Fresh parsley, finely chopped

Extra sun-dried tomatoes, optional

Crushed red pepper flakes, optional

Instructions

Prepare the Chicken

Slice each chicken breast horizontally to create 4 thin cutlets.

Place the chicken between sheets of plastic wrap or parchment paper and gently pound each piece to about ¼-inch thickness.

Season both sides with salt, black pepper, garlic powder, and Italian seasoning.

Bread the Chicken

Prepare three shallow dishes.

Place the flour in the first dish.

In the second dish, whisk together the eggs and milk.

In the third dish, combine the breadcrumbs with the grated Pecorino Romano or Parmesan.

Dredge each chicken cutlet lightly in flour and shake off the excess.

Dip it into the egg mixture, allowing the excess to drip away.

Finally, press it into the breadcrumb mixture until both sides are completely coated.

Cook the Farfalle

Bring a large pot of salted water to a boil.

Add the farfalle and cook until al dente, following the package directions.

Before draining, reserve about ½ cup of the pasta water.

Drain the pasta and set aside.

Pan-Fry the Chicken

Heat about 2 tablespoons of olive oil in a large skillet over medium to medium-high heat.

Add the breaded chicken cutlets without overcrowding the skillet.

Cook for approximately 3–4 minutes per side, until deeply golden and crispy and the chicken reaches 165°F / 74°C internally.

Cook in batches if necessary, adding additional oil between batches.

Transfer the chicken to a plate or wire rack and keep warm.

Start the Sun-Dried Tomato Sauce

Lower the heat to medium.

Using a clean skillet or carefully wiping excess breadcrumbs from the chicken pan, melt the butter.

Add the chopped sun-dried tomatoes, minced garlic, and shallot.

Cook for about 3–4 minutes, stirring frequently, until the shallot softens and the garlic becomes fragrant.

Deglaze with Sherry

Pour in the sherry wine.

Scrape up any flavorful browned bits from the bottom of the skillet.

Stir in the tomato paste and whisk until it is smoothly incorporated.

Allow the mixture to simmer for about 2–3 minutes, letting the sherry reduce slightly.

Make the Blush Cream Sauce

Reduce the heat to medium-low and pour in the heavy cream.

Stir continuously until the tomato mixture and cream become a smooth light orange-pink blush sauce.

Let the sauce simmer gently for about 3–5 minutes, or until it reaches your preferred thickness.

Do not allow the cream to boil aggressively.

Add the Pecorino

Reduce the heat to low.

Gradually stir in the grated Pecorino Romano until melted and the sauce becomes smooth and creamy.

Season with black pepper and taste before adding salt, since Pecorino is naturally salty.

If the sauce becomes too thick, stir in a few tablespoons of reserved pasta water.

Coat the Pasta

Add the cooked farfalle directly to the cream sauce.

Toss gently until every piece is coated with the sun-dried tomato sherry sauce.

Add another splash of pasta water if needed so the sauce remains glossy and creamy rather than overly thick.

Assemble the Dish

Spoon a generous portion of creamy farfalle onto each plate.

Place a crispy chicken cutlet over the pasta.

Spoon additional sun-dried tomato garlic sherry cream sauce over the center of the chicken, while leaving some of the crispy edges exposed.

Finish with grated Pecorino Romano and finely chopped fresh parsley.

Serve immediately.

Flavor Notes

This dish should have a wonderful contrast of crispy, creamy, savory, tangy, and slightly sweet flavors.

The breaded chicken stays crunchy around the edges, while the sauce underneath is silky and rich. Sun-dried tomatoes provide concentrated tomato sweetness and acidity, garlic and shallot build savory depth, and sherry contributes a subtle nutty complexity.

Pecorino Romano adds a salty, sharp finish that prevents the heavy cream from tasting overly rich.

Tips :

Pound the chicken very thin to recreate the cutlet shown in the photo.

Do not drown the chicken completely in sauce; leave some crispy surface exposed.

Freshly grated Pecorino melts much better than pre-grated cheese.

Keep the cream sauce at medium-low heat once the cheese is added.

If using sun-dried tomatoes packed in oil, drain off most of the excess oil before chopping.

Reserve pasta water—it is extremely useful for making the cream sauce silky.

Add salt only after the Pecorino because the cheese is already quite salty.

For a slightly spicy version, add ¼–½ teaspoon crushed red pepper flakes with the garlic.

Serve immediately because the breading will gradually soften once it touches the cream sauce.

Important Notes When Making Crispy Chicken Cutlet with Farfalle in Tomato Sherry Cream Sauce

Chicken cutlets cook quickly because they are thin.

The chicken should reach an internal temperature of 165°F / 74°C.

Overcooked chicken can become dry, even when coated.

Dry sherry works better than sweet dessert-style sherry for this sauce.

If you prefer not to use alcohol, chicken broth can replace the sherry, although the flavor will be different.

Sun-dried tomatoes packed in oil should be drained before chopping.

Pecorino Romano is naturally salty, so taste the sauce before adding extra salt.

Cream sauces should simmer gently rather than boil aggressively.

Excessive heat can cause the cheese and cream to separate.

The sauce thickens considerably as it cools.

Keep reserved pasta water nearby until the dish is completely assembled.

Farfalle should remain al dente so it does not become overly soft in the sauce.

The breading will gradually soften after being covered with sauce.

For maximum crispness, assemble individual portions immediately before serving.

Leftovers are still flavorful but will not retain the same crisp chicken texture.

How to Enjoy Crispy Chicken Cutlet with Farfalle in Tomato Sherry Cream Sauce After Cooking

Once the pasta is coated in the sun-dried tomato sherry cream sauce, allow it to rest for about 1–2 minutes so the sauce clings more evenly to the farfalle.

Spoon a generous bed of pasta onto each warm plate, making sure some chopped sun-dried tomatoes and sauce are included in every portion.

Place a freshly fried chicken cutlet over the pasta. For the best textural contrast, avoid completely covering the chicken with sauce.

Spoon a moderate amount of additional cream sauce over the center of the cutlet while leaving the crispy edges exposed.

Finish with freshly grated Pecorino Romano and finely chopped parsley. A small pinch of crushed red pepper flakes can be added if you want extra warmth.

Serve with garlic bread, focaccia, or crusty Italian bread for soaking up the remaining cream sauce.

Because the dish is rich, it pairs especially well with a simple green salad dressed with lemon vinaigrette or balsamic dressing. Roasted asparagus, broccoli, or green beans are also excellent side dishes.

For the best bite, combine a piece of crispy chicken with farfalle and a little sun-dried tomato cream sauce. This gives you the full contrast of crunchy breading, tender chicken, creamy pasta, sharp cheese, and sweet-tangy tomatoes.

Nutrition Information

Approximate nutrition per serving, based on about 6 servings:

Calories: 820 kcal | Total Fat: 43 g | Saturated Fat: 19 g | Monounsaturated Fat: 16 g | Polyunsaturated Fat: 4 g | Cholesterol: 165 mg | Sodium: 1,050–1,400 mg depending on breadcrumbs, Pecorino, pasta water, and added salt | Total Carbohydrates: 65 g | Dietary Fiber: 4 g | Sugars: 7 g | Protein: 43 g

Additional estimate:

Calcium: 300–400 mg | Potassium: 750–950 mg | Iron: 4–5 mg | Vitamin A: 1,400–2,000 IU | Vitamin C: 8–15 mg

Note: Nutrition will vary depending on how much oil the chicken absorbs, how much breading adheres to each cutlet, the amount of cream sauce served, the type of Pecorino or Parmesan used, and individual serving size.

Frequently Asked Questions:

What does this Chicken Cutlet with Tomato Sherry Cream Sauce taste like?
It is rich, creamy, savory, slightly tangy, and subtly sweet, with nutty notes from sherry and Pecorino and concentrated tomato flavor from the sun-dried tomatoes.

What makes sherry good in a cream sauce?
Dry sherry provides acidity and subtle nutty, slightly caramelized flavors that complement cream, cheese, garlic, and tomatoes particularly well.

What should I serve with this pasta?
Garlic bread, focaccia, green salad, roasted asparagus, broccoli, green beans, or sautéed spinach are all excellent choices.

Is this dish spicy?
Not inherently. The base recipe is rich rather than spicy, but crushed red pepper can easily be added for gentle heat.

Can I use another pasta instead of farfalle?
Yes. Penne, rigatoni, fettuccine, linguine, shells, or cavatappi all work well with the creamy sauce.

How do I keep the chicken breading crispy?
Fry the chicken just before serving, drain it on a wire rack, and avoid covering the entire cutlet with sauce.

Why did my cream sauce become grainy?
The pan was probably too hot when the cheese was added. Reduce the heat to low and add freshly grated cheese gradually while stirring.

What can I use instead of sherry wine?
Chicken broth is the easiest alcohol-free substitute. For a little extra complexity, add a very small splash of white wine vinegar or lemon juice at the end.

What should I do if the sauce becomes too thick?
Add reserved pasta water one tablespoon at a time while stirring until the sauce becomes silky and easily coats the pasta.

Can I prepare this dish ahead of time?
You can prepare the sauce and bread the chicken in advance, but for the best texture, fry the chicken and cook the pasta shortly before serving.