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
Scale
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.
