Parmesan Basil Chicken Cutlets (Printable)

Golden cutlets with Parmesan and fresh basil, ready in 30 minutes

# 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 Steps:

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, then dip into egg mixture, and finally coat thoroughly in Parmesan-basil breadcrumb mixture, pressing gently to adhere.
04 - Heat oil in large skillet over medium heat. Add chicken cutlets in single layer, working in batches if needed. Cook 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
05 - Drain cutlets briefly on paper towel-lined plate. Serve immediately, garnished with extra Parmesan, fresh basil, and lemon wedges if desired.

# Expert Tips:

01 -
  • The breading stays incredibly crispy thanks to panko and a secret layering technique I picked up
  • Everything comes together in under 30 minutes even on the most chaotic weeknights
  • Fresh basil and Parmesan transform ordinary chicken into something that feels restaurant special
02 -
  • Crowding the pan drops the oil temperature and makes soggy cutlets so work in two batches if needed
  • Letting the breaded chicken rest for five minutes before frying helps the coating adhere better
  • A meat thermometer eliminates all the guesswork about doneness
03 -
  • For extra crispy cutlets let them rest on a wire rack instead of paper towels which keeps steam from making the bottom soggy
  • The oil is hot enough when a pinch of breadcrumbs sizzles immediately upon contact

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