Chicken cutlets are actually commonly available in many supermarkets, so you can save yourself a step and buy them pre-made. That said, it’s pretty easy to just halve a chicken breast yourself, so it’s up to you which one you’d prefer.

When sauteeing the garlic, throw in a little (a teaspoon or so) bit of the sundried tomato oil. This will add some sweetness and the characteristic subtle tartness of sundried tomatoes to your sauteed garlic!

Avoid light or half and half cream for this recipe. It won’t thicken your sauce enough, and the key to this recipe is the thick, indulgent sauce.

If you can, buy yourself a block of parmesan cheese - or better yet, parmigiano-reggiano - and grate it yourself. The cheese will be moister, fresher, and more flavorsome compared with the pre-grated stuff you can buy at the store. Store-bought pre-grated cheese won’t melt right or provide enough flavoring for your sauce.