Pat the chicken breasts dry with paper towels. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness.

Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs mixed with chopped basil, Parmesan cheese, salt, and pepper.

Dredge each chicken breast in flour, followed by the egg, and then coat it in the breadcrumb mixture, pressing lightly to adhere.

In a large skillet, heat olive oil over medium heat. Add the breaded chicken cutlets, making sure not to overcrowd the pan, and cook for about 4-5 minutes on each side until golden brown and cooked through.

Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil. Serve warm with a sprinkle of extra basil and a drizzle of balsamic glaze if desired.