Parmesan Basil Chicken Cutlets (Printable version)

Crispy golden cutlets with fresh basil and Parmesan, ready in 30 minutes for easy weeknight dining.

# Ingredient list:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste

→ Breading

03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 1 tablespoon milk
06 - 1 cup panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup finely chopped fresh basil
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon paprika

→ For Frying

11 - 1/4 cup olive oil or neutral vegetable oil

→ Garnish (optional)

12 - Extra grated Parmesan
13 - Fresh basil leaves
14 - Lemon wedges

# Directions:

01 - Place the chicken breasts between two sheets of plastic wrap. Gently pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
02 - Prepare three shallow bowls: one with the flour; one with whisked eggs and milk; and one with a mixture of panko, Parmesan, chopped basil, garlic powder, and paprika.
03 - Dredge each chicken breast first in the flour, then dip into the egg mixture, and finally coat thoroughly in the Parmesan-basil breadcrumb mixture.
04 - Heat the oil in a large skillet over medium heat. Once hot, add the chicken cutlets in a single layer (work in batches if necessary). Cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
05 - Drain cutlets briefly on a paper towel-lined plate. Serve immediately, garnished with extra Parmesan, fresh basil, and lemon wedges if desired.

# Expert Tips:

01 -
  • Everything comes together in thirty minutes flat, including prep time
  • The crispy Parmesan basil crust makes people think you spent much longer cooking
02 -
  • Crowding the pan drops the oil temperature and makes the coating soggy
  • Letting the coated cutlets sit for five minutes before frying helps the breading set
03 -
  • Use instant read thermometer to avoid overcooking the chicken
  • Grate extra Parmesan at the beginning so you can sprinkle it on right after frying

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