If you’re craving a dish that’s crispy, flavorful, and bursting with fresh herb goodness, this Parmesan-Basil Chicken Cutlets Recipe is going to become your new go-to favorite. Picture tender chicken cutlets, perfectly breaded with a zesty mix of Parmesan cheese and aromatic basil, gently fried to a golden brown crisp. It’s simple enough for a weeknight dinner but impressive enough to serve guests, combining both comfort and elegance on one plate. The blend of garlic powder and the subtle peppery bite rounds out each bite, making every forkful a delicious celebration of texture and taste.
Ingredients You’ll Need
These ingredients are straightforward yet fundamental in creating that irresistible crispy exterior and tender inside. Each element plays a crucial role whether it’s adding the fresh herby notes, the savory punch of Parmesan, or that satisfying crunch.
- Chicken breasts: Using boneless, skinless breasts makes for quick cooking and easy breading.
- All-purpose flour: Provides the initial coating that helps the egg and breadcrumb mixture adhere better.
- Large egg: Acts as the glue holding the breadcrumbs in place.
- Breadcrumbs (Italian-style preferred): Adds flavor and the crunch you want in every bite.
- Grated Parmesan cheese: Brings a sharp, nutty taste that elevates the cutlets beautifully.
- Fresh basil leaves: Chopped finely to infuse bright, herbal freshness throughout.
- Garlic powder: For a subtle, savory depth.
- Salt and black pepper: Essential seasonings to enhance all the flavors.
- Olive oil: Ideal for frying and achieving that golden, crispy crust.
- Lemon wedges (optional): The perfect acidic touch to brighten each serving.
How to Make Parmesan-Basil Chicken Cutlets Recipe
Step 1: Prepare Your Chicken
Start by getting your chicken breasts ready to ensure they cook evenly. Place each breast between two sheets of plastic wrap or parchment paper, then gently pound them with a meat mallet or rolling pin until they are about half an inch thick. This step is key as it guarantees the chicken remains tender and cooks uniformly.
Step 2: Set Up Your Breading Station
Having a well-organized breading station makes the process smooth and fun. Arrange three shallow dishes: one with flour, another with a beaten egg, and the last with a mixture of breadcrumbs, Parmesan cheese, chopped basil, garlic powder, salt, and pepper. This trio ensures each cutlet gets that flavorful, crisp coating.
Step 3: Flour the Cutlets
Dredge each chicken piece thoroughly in the flour, shaking off any excess. This flour layer forms the base that helps the egg stick properly in the next step.
Step 4: Dip into the Egg
Next, dip each floured cutlet into the beaten egg. Make sure the entire surface is coated. The egg not only binds the breadcrumbs to the chicken but also adds moisture, helping build that perfect crispy crust when fried.
Step 5: Coat with the Parmesan-Basil Breadcrumbs
Press the egg-coated chicken firmly into the breadcrumb mixture, ensuring every inch is covered well. Don’t rush this part; a good coating is what makes this Parmesan-Basil Chicken Cutlets Recipe so special.
Step 6: Fry to Golden Perfection
Heat olive oil over medium heat in a large skillet. Once hot, carefully place the coated chicken cutlets in the pan, making sure not to overcrowd them, which could lead to soggy instead of crispy pieces. Cook each side for about 4 to 5 minutes until golden brown and cooked through.
Step 7: Drain and Rest
Transfer the cooked cutlets to a paper towel-lined plate to absorb any excess oil. This step keeps your cutlets crisp and not greasy—absolutely essential to enjoy their full flavor and crunch.
Step 8: Serve Warm
Serve these stunning Parmesan-Basil Chicken Cutlets Recipe creations warm with a sprinkle of fresh basil and some lemon wedges on the side for an extra splash of brightness.
How to Serve Parmesan-Basil Chicken Cutlets Recipe
Garnishes
A few fresh basil leaves on top not only add a pop of color but also enhance the herbal aroma that complements the Parmesan-rich crust beautifully. A squeeze of fresh lemon juice just before serving offers a lovely balance, cutting through the richness.
Side Dishes
These chicken cutlets pair wonderfully with simple, fresh sides like a crisp green salad, roasted vegetables, or even a creamy risotto. They also shine alongside garlicky mashed potatoes or a light pasta tossed in olive oil and herbs for a more filling meal.
Creative Ways to Present
Try serving the cutlets atop a fresh bed of arugula or baby spinach, drizzled lightly with balsamic glaze for an elegant twist. Alternatively, sandwiching them inside a toasted roll with a smear of pesto and fresh mozzarella turns this recipe into a mouthwatering chicken cutlet sandwich.
Make Ahead and Storage
Storing Leftovers
If you have any cutlets left over, let them cool completely before storing in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days, perfect for quick lunches or dinners.
Freezing
To freeze, place the breaded but uncooked cutlets on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag. They can be kept for up to 2 months and cooked straight from frozen for convenience.
Reheating
The best way to reheat these cutlets is in the oven or air fryer to maintain their crispiness. Avoid the microwave as it tends to make the coating soggy; instead, heat at 350°F for about 10-12 minutes until warmed through and crispy again.
FAQs
Can I use dried basil instead of fresh in this Parmesan-Basil Chicken Cutlets Recipe?
While fresh basil provides vibrant flavor and aroma, dried basil can be used in a pinch. Use about one-third of the amount specified for fresh basil since dried herbs are more concentrated, but the overall freshness will be slightly less intense.
Is it possible to bake these chicken cutlets instead of frying?
Yes! Baking is a great alternative for a lighter version. Preheat your oven to 400°F, place the breaded cutlets on a greased baking sheet, and bake for 20-25 minutes, flipping halfway through until golden and cooked through.
What’s the best way to pound chicken breasts evenly?
Using a meat mallet is ideal, but if you don’t have one, a rolling pin or even a heavy-bottomed skillet works. Wrapping the chicken in plastic wrap or parchment before pounding helps keep your workspace clean and prevents the chicken from tearing.
Can I substitute Parmesan cheese with another cheese?
Parmesan’s distinct nutty, salty character is key to this recipe, but Pecorino Romano is a good substitute that offers a sharper flavor. Avoid mild cheeses as they won’t provide the same impactful taste or crust texture.
How do I know when the chicken cutlets are fully cooked?
The cutlets are done when they’re golden brown and reach an internal temperature of 165°F. You can also cut into the thickest part to check that the meat is opaque and the juices run clear.
Final Thoughts
This Parmesan-Basil Chicken Cutlets Recipe is a shining example of how simple ingredients, handled with love and a touch of care, can create a dish that’s bursting with flavor and texture. It’s perfect for anyone who loves a crisp but tender meal with bright herbaceous notes. I can’t wait for you to try making this at home—it’s sure to become a beloved staple in your kitchen too!
Print
Parmesan-Basil Chicken Cutlets Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Halal
Description
Crispy and flavorful Parmesan-Basil Chicken Cutlets, featuring tender chicken breasts coated in a savory mixture of Parmesan cheese, fresh basil, and Italian-style breadcrumbs, then pan-fried to golden perfection. This easy-to-make dish is perfect for a comforting weeknight dinner and pairs wonderfully with a squeeze of fresh lemon.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
Breading
- 1/2 cup all-purpose flour
- 1 large egg
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For cooking
- 1/4 cup olive oil (for frying)
To serve
- Lemon wedges (optional)
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking and tenderness.
- Set up Breading Stations: In one shallow dish, place the all-purpose flour. In a second dish, beat the egg until smooth. In a third dish, combine the Italian-style breadcrumbs, grated Parmesan cheese, chopped basil, garlic powder, salt, and black pepper.
- Coat with Flour: Dredge each chicken cutlet in the flour, making sure to coat it fully, then shake off any excess.
- Dip in Egg: Next, dip the floured chicken into the beaten egg, coating it evenly.
- Press into Breadcrumb Mixture: Press the egg-coated chicken into the breadcrumb mixture so it’s fully covered and the coating adheres well. Repeat this process for all cutlets.
- Heat Oil: Warm the olive oil in a large skillet over medium heat until hot but not smoking.
- Fry the Chicken: Place the breaded cutlets carefully into the skillet, cooking in batches if needed to avoid crowding. Fry each side for 4-5 minutes until golden brown and cooked through. Check doneness by cutting into the thickest part to ensure juices run clear and meat is opaque.
- Drain Excess Oil: Transfer the cooked cutlets to a plate lined with paper towels to absorb any excess oil.
- Serve: Serve the Parmesan-Basil Chicken Cutlets warm, garnished with fresh basil leaves and optional lemon wedges for a bright finish.
Notes
- Pounding the chicken to an even thickness is key to ensuring the cutlets cook evenly and stay tender.
- Use Italian-style breadcrumbs for the best flavor, or plain breadcrumbs seasoned with Italian herbs if unavailable.
- Be careful not to overcrowd the skillet to achieve a crisp coating.
- Use fresh basil for vibrant flavor; dried basil can be substituted but reduce the amount to 1 tablespoon.
- For a lighter version, bake the cutlets at 400°F (200°C) for about 20 minutes, flipping halfway through.
