Parmesan Basil Chicken Cutlets (Printable Version)
Golden crispy chicken cutlets with fresh basil and Parmesan, ready in 30 minutes for easy weeknight dinners.
# What You'll Need:
→ 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
12 - Extra grated Parmesan cheese
13 - Fresh basil leaves
14 - Lemon wedges
# How To Make:
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 -
- The crispy Parmesan basil crust stays perfectly crunchy even after reheating
- Everything comes together in under 30 minutes with ingredients you probably already have
- These cutlets reheat beautifully for tomorrow's lunch sandwiches
02 -
- Cold chicken straight from the fridge will seize up in hot oil, so let it sit at room temperature while you prep
- Crowding the pan drops the oil temperature and makes the coating soggy, so cook in batches if needed
- A instant-read thermometer takes all the guesswork out of determining doneness
03 -
- Keep one hand dry for flour and one hand wet for egg to prevent the dreaded clumpy fingers situation
- Let the cooked cutlets rest for at least 5 minutes so the juices redistribute