Parmesan Basil Chicken Cutlets (Printable)
Golden, crispy 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 (optional)
12 - Extra grated Parmesan
13 - Fresh basil leaves
14 - Lemon wedges
# Steps:
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).
05 - Drain cutlets briefly on a paper towel-lined plate. Serve immediately, garnished with extra Parmesan, fresh basil, and lemon wedges if desired.
# Expert Advice:
01 -
- The way the Parmesan and basil create this incredibly fragrant, restaurant-quality crust that somehow feels fancy yet completely approachable
- From pounding the chicken to that first satisfying crunch, you're looking at thirty minutes max from start to finish
02 -
- Crowding the pan drops the oil temperature and makes the coating soggy instead of crispy
- Letting the breaded cutlets sit for 10 minutes before cooking helps the coating stick better
03 -
- Let your oil come to temperature before adding chicken, and don't flip too early, wait for that golden crust to form
- A instant-read thermometer takes all the guesswork out of knowing when they're done