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Parmesan-Basil Chicken Cutlets

These Parmesan-Basil Chicken Cutlets are breaded chicken breasts coated with crunchy breadcrumbs and infused with parmesan and basil, perfect for weeknight dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces boneless, skinless chicken breasts Pounded to about ½ inch thickness.
  • 1 cup breadcrumbs Preferably panko for extra crunch.
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped Adds flavor.
  • 1 teaspoon garlic powder For seasoning.
  • 1 teaspoon salt To taste.
  • ½ teaspoon black pepper To taste.
  • 2 pieces eggs For egg wash.
  • Olive oil for frying Approximately 1/4 inch in the skillet.

Method
 

Preparation
  1. Place the chicken breasts between two pieces of plastic wrap and pound to about ½ inch thickness.
  2. In a shallow dish, mix breadcrumbs, grated Parmesan, chopped basil, garlic powder, salt, and black pepper.
  3. In another shallow dish, whisk the eggs until well beaten to create the egg wash.
  4. Dip each chicken breast into the egg wash, then dredge in the breadcrumb mixture, pressing gently to ensure even coating.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat until hot.
  2. Carefully place the breaded chicken cutlets in the pan, cooking for about 3-5 minutes on each side until golden brown and cooked through.
  3. Remove cutlets using tongs and place on a paper towel-lined plate to drain excess oil.

Notes

Serve with roasted vegetables or garden salad. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the oven.