Description
Savor crispy Parmesan-Basil Chicken Cutlets! This easy recipe brings savory, herby chicken to your table with minimal fuss. Perfect for a weeknight dinner.
Ingredients
Scale
- Main Stars:
- 4 boneless, skinless chicken breasts (sliced into 1/2-inch thick cutlets)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups Panko breadcrumbs
- Flavor Powerhouses:
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking Essentials:
- 1/4 cup olive oil (or more, as needed for frying)
- Finishing Touch:
- 1 lemon, cut into wedges
Instructions
- Prep Your Cutlets & Breading Stations:: First things first, let’s get those chicken cutlets ready. If your chicken breasts are thick, slice them horizontally to create thinner cutlets. Then, gently pound them to an even 1/2-inch thickness. This ensures they cook quickly and evenly. Next, set up your breading assembly line: one shallow dish with flour, one with whisked eggs, and a third with the panko, Parmesan, basil, garlic powder, onion powder, salt, and pepper all mixed together. Honestly, this is where I usually make a bit of a mess, but it’s part of the fun!
- Coat the Chicken:: Now for the messy, but oh-so-satisfying part! Take one chicken cutlet and dredge it thoroughly in the flour, shaking off any excess. Next, dip it into the whisked eggs, letting any extra drip off. Finally, press it firmly into the panko-Parmesan mixture, ensuring it’s completely coated. Really get in there, pressing the breading onto the chicken so it sticks well. I once didn’t press enough, and the breading just didn’t hold up. Don’t make my mistake! Place the coated cutlets on a plate or wire rack while you finish the rest. You’ll notice the beautiful texture already forming!
- Heat the Oil:: Grab a large skillet, my favorite non-stick one for this, and pour in enough olive oil to cover the bottom by about 1/4 inch. Heat it over medium-high heat. You want it hot enough for a nice sizzle, but not smoking. A good test is to flick a tiny bit of water in; if it dances, you’re ready! This step is crucial for getting that golden, crispy crust on your Parmesan-Basil Chicken Cutlets. I can already smell the savory goodness getting ready to happen!
- Fry the Cutlets:: Carefully place 2-3 coated chicken cutlets into the hot oil, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, or until they’re beautifully golden brown and cooked through. You’ll see the edges turn opaque and the breading crisp up. Don’t rush this part; that golden crust is everything! I always peek after a couple of minutes because I’m impatient, but patience here pays off big time for the perfect Parmesan-Basil Chicken Cutlets.
- Drain & Repeat:: Once cooked, transfer the crispy Parmesan-Basil Chicken Cutlets to a wire rack set over a paper towel-lined baking sheet. This lets any excess oil drain off and keeps them from getting soggy. Don’t skip the wire rack – it’s a game-changer for maintaining that crunch! Repeat the frying process with the remaining cutlets, adding more olive oil to the pan if needed. You’ll notice the kitchen filling with the most incredible aroma of basil and Parmesan; it’s honestly the best part of cooking this dish.
- Serve Warm with a Zesty Finish:: These Parmesan-Basil Chicken Cutlets are best served immediately, straight from the pan! A squeeze of fresh lemon juice over the top just before serving brightens all those savory flavors beautifully. The lemon is non-negotiable for me, adding that little zing that elevates everything. The outside is wonderfully crispy, and the inside is tender and juicy – pure deliciousness. Get ready for some happy faces at the dinner table!