Parmesan Basil Chicken Cutlets (Printable)
Golden cutlets with fresh basil and Parmesan, ready in 30 minutes.
# What You’ll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - Salt and black pepper to taste
→ Breading Station
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
→ Optional Garnish
12 - Extra grated Parmesan cheese
13 - Fresh basil leaves
14 - Lemon wedges
# Directions:
01 - Place chicken breasts between plastic wrap sheets. Pound to even 1/2-inch thickness with meat mallet. Season both sides with salt and pepper.
02 - Prepare three shallow bowls: flour in first, whisked eggs with milk in second, panko mixed with Parmesan, basil, garlic powder, and paprika in third.
03 - Dredge each chicken breast in flour, dip into egg mixture, then coat thoroughly with Parmesan-basil breadcrumb mixture.
04 - Heat oil in large skillet over medium heat. Add chicken in single layer, cooking batches if needed. Fry 3-4 minutes per side until golden and internal temperature reaches 165°F.
05 - Drain cutlets briefly on paper towel-lined plate. Serve immediately with extra Parmesan, fresh basil, and lemon wedges if desired.
# Expert Tips:
01 -
- Ready in thirty minutes flat, including prep time
- The crispy exterior stays crunchy even under sauce
02 -
- Crowding the pan drops the oil temperature and makes cutlets soggy, so cook in batches if needed
- Let the cutlets rest for a few minutes after cooking so the juices redistribute evenly
03 -
- Pat the chicken completely dry before seasoning, or the flour will slide right off
- Use one hand for dry ingredients and one for wet to keep your fingers from becoming a breading mess