Parmesan Basil Chicken Cutlets (Print Version)
Golden crispy cutlets with fresh basil and Parmesan, ready in 30 minutes for effortless weeknight dining.
# What You 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 (optional)
12 - Extra grated Parmesan
13 - Fresh basil leaves
14 - Lemon wedges
# How to Make It:
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 mixture of panko, Parmesan, chopped basil, garlic powder, and paprika.
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. Once hot, add chicken cutlets in single layer (work in batches if necessary). Cook for 3-4 minutes per side until golden brown and cooked through, reaching internal temperature of 165°F.
05 - Drain cutlets briefly on paper towel-lined plate. Serve immediately, garnished with extra Parmesan, fresh basil, and lemon wedges if desired.
# Expert Hints:
01 -
- Everything comes together in under 30 minutes, making it perfect for those nights when takeout feels like the only option
- The combination of crispy Parmesan crust and juicy chicken never fails to impress, even picky eaters go back for seconds
02 -
- Do not overcrowd the pan or the chicken will steam instead of fry, leaving you with soggy cutlets instead of crispy ones
- Letting the breaded chicken rest for about 10 minutes before frying helps the coating set and reduces the chance of it falling off in the pan
03 -
- Keep one hand dry for flour and one hand wet for egg mixture to prevent your fingers from becoming completely breaded themselves
- Let your oil come to temperature fully before adding chicken, testing it with a pinch of breadcrumb that should sizzle immediately