Description
These Italian basil chicken cutlets are juicy inside, shatteringly crisp outside, and bursting with herby basil and Parmesan flavor. Quick to make and endlessly adaptable, they’re perfect for a weeknight dinner or a special occasion.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts), sliced in half horizontally
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup Italian-style breadcrumbs
- 1/2 cup fresh basil leaves, finely chopped (packed)
- 1/3 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/3 cup olive oil (for frying)
- Lemon wedges, for serving
Instructions
- Place each chicken breast on a cutting board. With your hand flat on top, carefully slice horizontally to create two thin cutlets. Pat dry with paper towels and season both sides with salt and pepper.
- Cover the chicken pieces with plastic wrap and gently pound to about 1/3-inch thickness.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Italian breadcrumbs, chopped basil, Parmesan, and garlic powder.
- Working one at a time, coat each cutlet lightly in flour, tapping off excess. Dip into the beaten eggs, then press firmly into the breadcrumb mixture to coat both sides. Place finished cutlets on a plate.
- Pour olive oil into a large skillet and heat over medium to medium-high until shimmering (about 2-3 minutes). Test with a breadcrumb; it should sizzle.
- Working in batches, lay cutlets in the hot oil. Fry 2-3 minutes per side, or until golden brown and crisp. The center should read 165°F (74°C). Transfer to a paper towel-lined plate and sprinkle lightly with salt.
- Repeat with remaining cutlets, adding more oil if needed and wiping out the pan if oil gets too dark.
- Serve cutlets on a platter with extra basil and lemon wedges for squeezing.
Notes
For gluten-free, use almond flour and gluten-free breadcrumbs. For dairy-free, omit Parmesan or use a dairy-free alternative. Keep cutlets warm in a low oven on a wire rack if making a large batch. Resting cutlets on a rack keeps them crisp. Air fryer and baked options work well for lighter versions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet (1/6 of recipe)
- Calories: 320
- Sugar: 1
- Sodium: 480
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 29
Keywords: chicken cutlets, Italian chicken, basil chicken, crispy chicken, easy dinner, weeknight meal, pan-fried chicken, Parmesan chicken, family dinner, gluten-free option