Parmesan Basil Chicken Cutlets (Printable)
Crispy chicken cutlets with Parmesan and fresh basil, ready in 30 minutes
# 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
13 - Fresh basil leaves
14 - Lemon wedges
# How-to Steps:
01 - Place 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 flour; one with whisked eggs and milk; and one with panko, Parmesan, chopped basil, garlic powder, and paprika mixed together.
03 - Dredge each chicken breast first in flour, then dip into egg mixture, and finally coat thoroughly in Parmesan-basil breadcrumb mixture, pressing gently to adhere.
04 - Heat oil in large skillet over medium heat. Add chicken cutlets in single layer, cooking in batches if needed. Fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
05 - Drain cutlets briefly on paper towel-lined plate. Serve immediately with extra Parmesan, fresh basil leaves, and lemon wedges if desired.
# Expert Advice:
01 -
- Everything cooks in under 30 minutes, including prep time, making it perfect for those nights when takeout feels like the only option
- The combination of salty Parmesan and fresh basil creates that restaurant-quality crunch that makes everyone ask for seconds
02 -
- Crowding the pan lowers the oil temperature dramatically, leading to soggy, greasy cutlets
- Letting the breaded chicken sit for 5 minutes before frying helps the coating adhere better
03 -
- Keep one hand dry for flour and one hand wet for eggs to prevent your fingers from becoming completely coated in breading
- Use an instant-read thermometer to avoid cutting into the cutlets and losing those precious juices