Parmesan Basil Chicken Cutlets (Printable Version)

Golden crispy cutlets with fresh basil and Parmesan, ready in 30 minutes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste

→ Breading Station

03 - 1 cup all-purpose flour
04 - 2 large eggs, whisked
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

→ Optional Garnish

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

# How-To:

01 - Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound to an even 1/2-inch thickness. 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 breadcrumbs, 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, coating both sides evenly.
04 - Heat oil in a large skillet over medium heat. Add chicken cutlets in a single layer, cooking in batches if needed. Fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
05 - Transfer cutlets to paper towel-lined plate to drain briefly. Serve immediately with additional Parmesan, fresh basil leaves, and lemon wedges.

# Expert Tips:

01 -
  • The crispy Parmesan basil crust delivers restaurant quality flavor with pantry staples
  • From fridge to plate in 30 minutes even on your most chaotic weeknights
  • The chicken stays juicy while developing that golden crunch everyone fights over
02 -
  • Hot oil splatters when water hits it so pat chicken dry before coating
  • Let the cutlets rest on paper towels rather than paper bags which trap steam and ruin the crunch
  • Do not press down on chicken while cooking or you will lose the crispy coating
03 -
  • Use one hand for dry ingredients and one for wet to keep your fingers from getting breaded
  • Let the oil return to temperature between batches or the crust will absorb too much oil

Go Back