Description
Crispy Parmesan-Basil Chicken Cutlets bring a savory delight to your table. Quick to make, bursting with fresh flavors, and perfect for any weeknight meal.
Ingredients
Scale
- Chicken & Breading Base:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- Flavor Boosters & Crunch:
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, finely chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Seasoning & Frying:
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/4 cup olive oil (for frying)
- Optional Garnishes:
- Fresh basil sprigs (for garnish)
- Lemon wedges (for serving)
Instructions
- Prep Your Chicken Cutlets:: Okay, first things first, let’s get those chicken breasts ready for our Parmesan-Basil Chicken Cutlets. Take each boneless, skinless breast and carefully slice it horizontally to create two thinner cutlets. Then, place each cutlet between two sheets of parchment paper or plastic wrap. Grab a meat mallet (or a sturdy rolling pin, that’s what I use!) and gently pound them until they’re about 1/4-inch thick. This step is key for even cooking and tender results, trust me, I’ve skipped it before and had unevenly cooked chicken, which is no fun.
- Set Up Your Breading Station:: This is where things can get a little messy, but it’s part of the fun! You’ll need three shallow dishes. In the first, put your flour, garlic powder, onion powder, salt, and pepper; give it a good whisk. In the second, crack and whisk your eggs until they’re light and frothy. And in the third, combine the panko breadcrumbs, grated Parmesan, and finely chopped fresh basil. Mix that third dish really well so the basil is evenly distributed. I always make sure my station is super organized, it helps avoid some of my usual kitchen chaos.
- Bread Those Beautiful Cutlets:: Now for the main event! Take one pounded chicken cutlet and dredge it thoroughly in the flour mixture, shaking off any excess. Next, dip it into the egg wash, making sure it’s fully coated. Finally, press it firmly into the panko-Parmesan-basil mixture, ensuring every inch is covered. This is where the magic happens for our Parmesan-Basil Chicken Cutlets! Lay the breaded cutlet on a clean plate and repeat with the remaining chicken. You’ll see that gorgeous green fleck from the basil already peeking through!
- Heat the Oil & Fry:: Grab a large skillet, my favorite is cast iron for this, and pour in enough olive oil to cover the bottom by about 1/4 inch. Heat it over medium-high heat. You want the oil shimmering, but not smoking. To test if it’s ready, drop a tiny pinch of breadcrumbs in; if they sizzle immediately, you’re good to go! Don’t overcrowd the pan; cook the Parmesan-Basil Chicken Cutlets in batches if you need to, giving each one plenty of room to get golden brown and crispy.
- Cook to Golden Perfection:: Carefully place the breaded cutlets into the hot oil. Let them cook for about 3-4 minutes per side, or until they’re beautifully golden brown and crispy, and the chicken is cooked through. The exact time depends on the thickness of your cutlets, so keep an eye on them! You’re looking for an internal temperature of 165°F (74°C). This step smells heavenly, that mix of basil, Parmesan, and sizzling chicken is just divine. Don’t rush it, let that crust develop!
- Rest and Serve Your Parmesan-Basil Chicken Cutlets:: Once cooked, transfer the crispy Parmesan-Basil Chicken Cutlets to a wire rack set over a baking sheet lined with paper towels. This helps drain any excess oil and keeps them from getting soggy. Let them rest for a few minutes before serving; this allows the juices to redistribute, keeping the chicken tender. Garnish with a little extra fresh basil, maybe a lemon wedge, and get ready to enjoy a truly satisfying dinner!