Parmesan Basil Chicken Cutlets (Printable Version)

Golden, crispy chicken cutlets with fresh basil and Parmesan, ready in 30 minutes for easy weeknight dining.

# Ingredient List:

→ 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

12 - Extra grated Parmesan cheese
13 - Fresh basil leaves
14 - Lemon wedges

# Directions:

01 - Place chicken breasts between two sheets of plastic wrap. Pound gently to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides generously with salt and pepper.
02 - Prepare three shallow bowls: first with flour, second with whisked eggs and milk, third with panko, Parmesan, chopped basil, garlic powder, and paprika mixed thoroughly.
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 to coat evenly on all sides.
04 - Heat oil in a large skillet over medium heat. Add chicken cutlets in a single layer, cooking in batches if necessary. Fry for 3-4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
05 - Transfer cooked cutlets to a paper towel-lined plate for 30 seconds to drain excess oil. Serve immediately, garnished with additional Parmesan, fresh basil leaves, and lemon wedges.

# Expert Tips:

01 -
  • Everything comes together in half an hour, making it perfect for those nights when takeout feels like the only option
  • The crispy Parmesan exterior locks in moisture so the chicken stays juicy while getting incredibly golden
  • You probably have most ingredients in your pantry right now
02 -
  • Crowding the pan drops the oil temperature fast, making your cutlets greasy instead of crispy
  • Letting the breaded chicken rest for about 5 minutes before frying helps the coating stay put
  • An instant-read thermometer takes all the guesswork out of doneness without cutting into the meat
03 -
  • Buy pre-sliced chicken cutlets to save time and skip the pounding step entirely
  • Keep your oil at medium heat—too high burns the coating before the chicken cooks through

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