Parmesan Basil Chicken Cutlets (Printer-friendly)
Golden cutlets with Parmesan and basil, ready in 30 minutes for an effortless dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste
→ Breading
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 (optional)
12 - Extra grated Parmesan
13 - Fresh basil leaves
14 - Lemon wedges
# How To Make It:
01 - Place chicken breasts between two sheets of plastic wrap. Gently pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
02 - Prepare three shallow bowls: one with flour; one with whisked eggs and milk; and one with panko, Parmesan, chopped basil, garlic powder, and paprika mixed together.
03 - Dredge each chicken breast first in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Finally coat thoroughly in Parmesan-basil breadcrumb mixture, pressing gently to adhere.
04 - Heat oil in a large skillet over medium heat. Add chicken cutlets in a single layer, working in batches if necessary. Cook 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F).
05 - Drain cutlets briefly on paper towel-lined plate. Serve immediately, garnished with extra Parmesan, fresh basil leaves, and lemon wedges if desired.
# Expert Hints:
01 -
- The combination of crispy panko and salty Parmesan creates this incredible texture that makes you feel like you are eating at a restaurant
- Everything comes together in under thirty minutes, making it perfect for those nights when you want something special but do not have hours to spend cooking
02 -
- Crowding the pan will make your cutlets soggy instead of crispy, so work in batches if your skillet is not large enough
- Letting the breaded chicken rest for about ten minutes before cooking helps the coating adhere better and creates a superior crust
03 -
- Grate your own Parmesan instead of buying pre grated cheese for better melting and a much more vibrant flavor
- Make sure your oil is properly hot before adding the chicken, otherwise the breading will absorb too much oil and become greasy