Parmesan Basil Chicken Cutlets (Printable)
Golden breaded chicken cutlets with aromatic basil and nutty Parmesan, ready in just 30 minutes for effortless weeknight dining.
# 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
# How-To 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 golden crust stays incredibly crispy even after a quick rest, so you are not rushing everyone to the table the second the last piece finishes frying
- Fresh basil in the breading makes the whole kitchen smell like an Italian grandmother has been cooking there all afternoon, even though you started everything twenty minutes ago
02 -
- Hot oil splatters violently when it hits wet egg wash, so pat any excess egg off your cutlets before they hit the pan and keep a splatter screen handy if you have one
- Crowding the pan drops the oil temperature and makes the breading soggy, so cook in two batches if your skillet cannot fit all four pieces comfortably with space between them
03 -
- Let the breaded cutlets rest on a wire rack for 10 minutes before frying so the coating sets and will not slide off during cooking
- Use a digital thermometer rather than cutting into the meat, because every time you pierce those beautiful cutlets you let the juices escape