Parmesan Basil Chicken Cutlets (Printable version)
Golden crispy chicken cutlets with Parmesan and fresh basil, ready in 30 minutes for satisfying 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 - Set up 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, shaking off excess, 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 for 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 garnished with extra Parmesan, fresh basil leaves, and lemon wedges if desired.
# Expert tips:
01 -
- The panko Parmesan crust creates this incredible crunch that makes even takeout feel disappointing
- Everything comes together in under 30 minutes, perfect for those nights when youre hangry and impatient
02 -
- Crowding the pan will drop the oil temperature and make your cutlets soggy so work in batches if needed
- Letting the breaded chicken sit for about 5 minutes before frying helps the coating stay put better
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated in breading
- Let the cooked cutlets rest for about 2 minutes before serving so they stay juicier inside