Crispy Parmesan-Basil Chicken Cutlets
These Crispy Parmesan-Basil Chicken Cutlets deliver a crunchy, flavorful coating with tender chicken inside. Perfect for weeknights or impressing guests, they're quick to make and pair beautifully with salads or marinara.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Aim for about 1/2 inch thick for even cooking.
- 1 cup grated Parmesan cheese Freshly grated melts better than pre-grated.
- 1 cup breadcrumbs Use panko for extra crunch or whole-wheat for fiber.
- 1/4 cup fresh basil, chopped Fresh basil preferred; substitute with dried if necessary.
- 2 pieces eggs For an egg-free option, use milk and mustard.
- Salt and pepper to taste Adjust based on taste preferences.
- Olive oil for frying Use light oil with higher smoke point if needed.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Set up two shallow bowls: one with beaten eggs, and the other with the mixed Parmesan, breadcrumbs, chopped basil, salt, and pepper.
- Pat the chicken breasts dry with paper towels.
Coating the Chicken
- Dip each chicken breast in the beaten eggs, allowing excess to drip off, then coat with the breadcrumb mixture on both sides.
- Place the breaded cutlets on a plate or tray.
Cooking
- Heat a thin layer of olive oil in a large skillet over medium heat.
- Fry the coated chicken cutlets for 3-4 minutes on each side until golden brown.
- Transfer browned cutlets to a baking sheet and bake for 10-15 minutes until cooked through, internal temperature should read 165°F (74°C).
Notes
For the crispiest texture, use a wire rack for the baking process. Bread the chicken up to 24 hours in advance, and store in the refrigerator before frying.