Parmesan Basil Chicken Cutlets (Print Layout)

Golden, crispy chicken cutlets with Parmesan and fresh basil ready in 30 minutes.

# What You 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, whisked
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

→ 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 using meat mallet or rolling pin. Season both sides generously with salt and pepper.
02 - Set up three shallow bowls: flour in the first; whisked eggs and milk in the second; panko mixed with Parmesan, basil, garlic powder, and paprika in the third.
03 - Dredge each chicken breast in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into Parmesan-basil breadcrumb mixture, coating completely.
04 - Heat oil in large skillet over medium heat. Add 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 - Transfer cutlets to paper towel-lined plate to drain briefly. Serve immediately with extra Parmesan, fresh basil, and lemon wedges if desired.

# Expert Suggestions:

01 -
  • The crunch from panko mixed with Parmesan creates this incredible texture that makes every bite satisfying
  • Everything comes together in thirty minutes flat, which means dinner is on the table before anyone starts asking whats to eat
  • The fresh basil brightens up the whole dish in a way dried herbs never quite achieve
02 -
  • Crowding the pan will make the coating soggy, so cook in batches if your skillet isnt large enough
  • Let the cutlets rest for a few minutes after cooking so the crust stays crisp when you cut into them
03 -
  • Pat the chicken completely dry before starting the breading process for better adhesion
  • Use one hand for wet ingredients and one for dry to keep your fingers from becoming completely coated in batter

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