Parmesan Basil Chicken Cutlets (Printable Version)
Golden breaded chicken cutlets with aromatic Parmesan and fresh basil, perfectly crispy outside and tender inside.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - Salt and freshly ground black pepper
→ Breading Station
03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 1 tablespoon whole milk
06 - 1 cup panko breadcrumbs
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup fresh basil finely chopped
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon paprika
→ Frying
11 - 1/4 cup olive oil or vegetable oil
→ Garnish
12 - Additional grated Parmesan cheese
13 - Fresh basil leaves
14 - Lemon wedges
# How to Make It:
01 - Place each chicken breast between plastic wrap sheets. Pound to uniform 1/2-inch thickness using a meat mallet. Season both sides generously with salt and pepper.
02 - Arrange three shallow dishes: flour in the first, whisk eggs with milk in the second, combine panko, Parmesan, basil, garlic powder, and paprika in the third.
03 - Dredge each chicken breast in flour, shaking off excess. Dip into egg mixture, then press firmly into breadcrumb mixture to coat evenly on all sides.
04 - Heat oil in large skillet over medium heat. Add cutlets in single layer without crowding. Cook 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F.
05 - Transfer cutlets to paper towel-lined plate briefly to drain. Serve immediately topped with extra Parmesan, fresh basil, and lemon wedges.
# Expert Tips:
01 -
- The breading stays impossibly crispy while the chicken stays juicy, and that combo is pure weeknight magic
- You probably have everything in your pantry right now, minus maybe the fresh basil
- These reheat surprisingly well for tomorrow's lunch, if they last that long
02 -
- Crowding the pan drops the oil temperature and makes the breading soggy, so work in batches if needed
- Letting the coated cutlets sit for about 10 minutes before frying helps the breading set and stick better
- An instant read thermometer reaching 165°F means perfectly juicy chicken every single time
03 -
- Grate your own Parmesan instead of buying pre grated, the texture and flavor difference is worth the extra minute
- Let the oil come back to temperature between batches so every cutlet gets equally crispy