Parmesan Basil Chicken Cutlets (Printable)
Golden chicken cutlets with crispy Parmesan-basil coating ready in 30 minutes
# What You’ll 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
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
→ Garnish
12 - Extra grated Parmesan cheese
13 - Fresh basil leaves
14 - Lemon wedges
# How To Make:
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 black pepper.
02 - Prepare three shallow bowls: first with flour; second with whisked eggs and milk; third with combined panko breadcrumbs, Parmesan cheese, chopped basil, garlic powder, and paprika. Mix the breadcrumb mixture thoroughly to distribute ingredients evenly.
03 - Dredge each pounded chicken breast in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into Parmesan-basil breadcrumb mixture, ensuring complete coverage on both sides. Transfer to a clean plate.
04 - Heat oil in a large skillet over medium heat until shimmering. Add chicken cutlets in a single layer, cooking in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side until deep golden brown and internal temperature reaches 165°F.
05 - Transfer cooked cutlets to a paper towel-lined plate for 1 minute to drain excess oil. Serve immediately while hot and crispy, garnished with additional grated Parmesan, fresh basil leaves, and lemon wedges on the side.
# Expert Advice:
01 -
- These cutlets come together in thirty minutes flat, making them my rescue dinner for chaotic weekdays
- The combination of crispy Parmesan crust and juicy chicken never fails to make everyone feel loved
02 -
- Crowding the pan drops the oil temperature and creates soggy, greasy cutlets, so work in batches if needed
- Letting the breaded chicken rest for five minutes before frying helps the coating set, reducing the chance of it separating during cooking
03 -
- Use a rimmed baking sheet under your wire rack when baking to catch any stray crumbs that might burn on the oven floor
- Let the oil return to temperature between batches to maintain that perfect crispy exterior