Description
This Italian Basil Chicken Cutlets recipe features tender, pounded chicken breasts coated in a flavorful breadcrumb mixture, seared to a golden crisp, then topped with fresh basil, marinara sauce, and melted mozzarella cheese. Baked to perfection, this dish balances savory herbs and melty cheese for a delicious Italian-inspired meal that’s perfect for dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
Coating Mixtures
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs
- 1 tablespoon water
- 1 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried basil
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Toppings
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the chicken cutlets later.
- Prepare Chicken: Place the chicken breasts between two pieces of plastic wrap and gently pound them until they reach an even thickness. This ensures even cooking throughout.
- Mix Flour Coating: In a shallow dish, combine all-purpose flour, salt, black pepper, garlic powder, and onion powder to create a seasoned flour mixture for dredging the chicken.
- Prepare Egg Wash: In another shallow dish, whisk together the eggs and water to form the egg wash that will help the breadcrumb mixture stick.
- Prepare Breadcrumb Mixture: In a third shallow dish, mix Italian-style breadcrumbs with grated Parmesan cheese and dried basil to create a flavorful crust for the chicken.
- Coat Chicken: Dredge each chicken breast first in the flour mixture, then dip into the egg wash, and finally coat thoroughly with the breadcrumb mixture for a crispy exterior.
- Sear Chicken: Heat olive oil and unsalted butter in a large skillet over medium-high heat. Add the coated chicken cutlets and cook for 3-4 minutes per side until they develop a golden-brown crust.
- Transfer to Baking Sheet: Move the seared chicken cutlets to the prepared baking sheet, making sure they are spaced evenly for baking.
- Add Toppings: Generously top each chicken cutlet with chopped fresh basil, a spoonful of marinara sauce, and shredded mozzarella cheese to create a flavorful melt.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, until the mozzarella cheese has melted completely and is bubbly.
- Serve: Remove from the oven and serve the Italian basil chicken cutlets hot. Garnish with additional fresh basil leaves if desired for an extra burst of herb aroma.
Notes
- For best results, pound the chicken breasts evenly to ensure uniform cooking and prevent dryness.
- You can substitute Italian-style breadcrumbs with homemade seasoned breadcrumbs if preferred.
- Fresh basil adds a vibrant flavor, but dried basil works as a good alternative in the breadcrumb mixture.
- If you prefer a spicier version, add crushed red pepper flakes to the breadcrumb mixture.
- This dish pairs well with pasta, a green salad, or garlic bread for a complete Italian-inspired meal.
